Double Chocolate Espresso Biscotti

posted in: Recipes | 0

Since we’re going to be sharing recipes, we might as well start with chocolate!

This one comes to us from a site called Alli-n-sons.  The author is discussing a recent run, so scroll down and you’ll find the recipe and some amazing pictures of the biscotti.

The Ingredients

  • 1/3 cup butter softened
  • 2/3 cup white sugar
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 2 eggs
  • 2 teaspoons instant coffee
  • 2 teaspoons hot water
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1/4 cup white chocolate chips
  • 1/4 cup semi-sweet chocolate chips

The Process

Preheat oven to 375 degrees & line a cookie sheet with parchment paper.

Dissolve the instant coffee in hot water in a small bowl & set aside.

In a mixer fitted with the paddle attachment cream together the butter, sugar, cocoa and baking powder.

Add eggs one at a time, beating until combined.

Add the coffee.

Slowly add in the flour, the mixture will be thick. Stir in chocolate chips.

Divide the dough in half and shape each half into a log, about 8 inches long. Place the logs side by side on the prepared cookie sheet. Lightly flatten the logs with the palm of your hand until they are about 2-3 inches wide

Bake for 25 minutes at 375 degrees.

Allow the cookie logs to cool on the pan for one hour.

Slice the logs diagonally, about 1/2 inch thick. Lay slices on a cookie sheet, cut side down and bake for an additional 8-10 minutes (or longer if your slices are thicker), until the cookies are very crisp. Cool on rack.


That’s it.  This sounds like a perfect snack for my next cup of cappuccino.

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