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Dark Chocolate Espresso Biscotti Recipe

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★★★★★

4.7 from 100 reviews

Delight in these rich and crunchy Dark Chocolate Espresso Biscotti that combine the robust flavors of espresso with decadent dark chocolate. Perfect for dipping into your morning coffee or afternoon tea, these twice-baked Italian cookies are simple to make and wonderfully addictive, featuring a crisp texture with a hint of sea salt to balance the sweetness.

Ingredients

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Dark Chocolate Espresso Biscotti

  • 8 tablespoons melted butter
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup natural unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 tablespoon instant espresso powder
  • 1/2 cup dark chocolate chips or chunks
  • 1 large egg, whisked (for egg wash)

Garnish

  • 1 cup dark chocolate, melted
  • Flaky sea salt

Instructions

  1. Mix Wet Ingredients: In a large bowl, combine 8 tablespoons of melted butter, 1 cup of granulated sugar, 3 large eggs, and 2 teaspoons of vanilla extract. Mix until fully combined and smooth.
  2. Add Dry Ingredients: Add 1 teaspoon of baking powder, 1/2 teaspoon of sea salt, 1/3 cup of unsweetened cocoa powder, 2 cups of all-purpose flour, and 1 tablespoon of instant espresso powder. Mix until all ingredients are fully incorporated into a cohesive dough.
  3. Incorporate Chocolate: Gently fold in 1/2 cup of chopped dark chocolate, ensuring it is evenly distributed throughout the dough.
  4. Chill Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 3 hours or place it in the freezer for about 45 minutes to firm up.
  5. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper or a silicone baking mat.
  6. Shape Dough: Transfer the chilled dough onto the prepared baking sheet. Divide it in half and gently shape each portion into an approximately 8-inch by 4-inch rectangle.
  7. Apply Egg Wash: Brush the top of each shaped dough rectangle with the whisked egg to create a shiny, golden crust during baking.
  8. First Bake: Bake both rectangles at 350°F for 22-24 minutes, or until the dough feels lightly set but not fully baked in the center.
  9. Cool Slightly: Remove from oven and transfer the baking sheet onto a cooling rack. Let the dough cool for 10 minutes to firm up further.
  10. Slice Biscotti: Using the parchment paper or silicone mat, carefully transfer the slightly cooled dough onto a cutting board. Using a sharp serrated knife, slice the dough into strips between 3/4 to 1 inch thick, cutting from the short end.
  11. Second Bake: Arrange the cut biscotti pieces cut side down on a clean baking sheet. Bake at 350°F for 8-10 minutes on each side, flipping halfway through to achieve crispness.
  12. Cool Biscotti: Transfer the biscotti to a cooling rack and allow them to cool completely.
  13. Prepare Garnish: Melt 1 cup of dark chocolate in a shallow wide bowl using a microwave or double boiler, stirring until smooth.
  14. Dip and Decorate: Dip the tops of each cooled biscotti into the melted dark chocolate, then immediately sprinkle with flaky sea salt for a delightful finish.
  15. Storage: Store the finished biscotti in an airtight container. They will stay fresh and crunchy for up to 30 days.

Notes

  • For a stronger espresso flavor, increase the instant espresso powder to 1.5 tablespoons.
  • Ensure biscotti slices are cool before dipping in chocolate to prevent melting.
  • Use a serrated knife and a gentle sawing motion to avoid crumbling when slicing the biscotti.
  • Customize toppings by adding chopped nuts or dried fruit before baking second time.
  • Store biscotti at room temperature in an airtight container to maintain crunchiness.
  • These biscotti freeze well for up to 3 months if placed in a sealed container or freezer bag.

Keywords: biscotti, chocolate espresso biscotti, dark chocolate cookies, Italian biscuits, twice-baked cookies, coffee cookies, crunchy dessert

Find it online: https://islawhite.com/dark-chocolate-espresso-biscotti-recipe/