Espresso-Chocolate Chip Biscotti

Espresso Chocolate Chip Biscotti Recipe

Espresso Chocolate Chip Biscotti Recipe

Biscotti has always been one of my favorite Italian bakery treats. In NYC, my go-to spot for biscotti (and tiramisu, and cannoli, and cheesecake, and…) has always been Veniero’s in the East Village. Whenever I’m in the neighborhood I try to stop by for an Italian pastry and a cup of fancy coffee.

For days when I don’t have time to make a trip downtown, it’s also fun to whip up a batch of biscotti at home. This espresso-chocolate chip version is delightfully simple to make.

These cookies are perfect for dunking in your morning coffee, or as a mid-afternoon snack. They also freeze well and thaw quickly, so they’re great when you need a make-ahead recipe, or for an on-the-spot breakfast or dessert.

The espresso powder and coffee extract give these treats an extra boost of flavor. I used Medaglia D’oro espresso powder and Lorann Oils coffee flavor for this batch.

Espresso Chocolate Chip Biscotti Recipe

Espresso Chocolate Chip Biscotti Recipe

Espresso Chocolate Chip Biscotti Recipe

Biscotti Tips and Tricks

These biscotti cookies are best-served within 1-2 days of baking. If you have lots of extras, they can also be frozen, and will thaw very quickly (5-10 minutes) at room temperature.

The total number of cookies produced will depend on the size of your slices. Anything from 1/2″ to 1-1/2″ wide slices will work. The wider the slices, the less cookies this recipe will make.

For an extra-fancy finished product, try dipping half of each cookie in dark chocolate! I think something like Valrhona Guanaja 70% would work nicely.

Espresso Chocolate Chip Biscotti Recipe

For another fun breakfast-that-doubles-as-dessert recipe, try making my miniature pumpkin spice toaster pastries. And if you make any of my recipes, don’t for get to tag #bastecutfold on Instagram for a re-gram!

Espresso Chocolate Chip Biscotti Recipe

Espresso Chocolate Chip Biscotti Recipe

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Print Recipe
Espresso-Chocolate Chip Biscotti
An easy-to-make recipe for chocolate chip biscotti, finished with just a hint of espresso. Perfect for dunking in your morning coffee, or as a mid-afternoon snack!
Espresso Chocolate Chip Biscotti Recipe
Course Dessert
Cuisine Baked Goods, Cookies
Prep Time 10 minutes
Cook Time 50 minutes
Passive Time 5 minutes
Servings
cookies
Ingredients
Course Dessert
Cuisine Baked Goods, Cookies
Prep Time 10 minutes
Cook Time 50 minutes
Passive Time 5 minutes
Servings
cookies
Ingredients
Espresso Chocolate Chip Biscotti Recipe
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with silicone baking mats or parchment, and set aside.
  2. In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder, and espresso powder.
  3. Add cubed butter to flour mixture and use a pastry blender to combine.
  4. Add 3 eggs, vanilla extract, coffee extract, and chocolate chips to flour-butter mixture, and knead until a soft dough forms.
  5. Lightly flour a countertop or baking mat. Divide dough into four equal portions, and roll into four logs. Each log should measure approximately 8" long x 2.5" in diameter.
  6. Place two logs on each baking sheet, making sure logs are 4-5" apart. Use a pastry brush to brush the tops of the logs with egg white.
  7. Bake in preheated oven for 25 minutes. Remove trays from oven and cool for 5 minutes.
  8. Using a serrated knife, cut each log on the diagonal, creating 1" wide slices. Place slices upright on baking sheets and bake for an additional 15 minutes.
  9. Cool completely on wire racks prior to serving.
Recipe Notes

These biscotti are best served within 1-2 days of baking, but may be stored in an airtight container at room temperature for up to 5 days. Biscotti can also be frozen, and will thaw quickly at room temperature.

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