These crisp, chocolate-studded biscotti are good the day you bake them, but they taste even better the next day. For a double coffee hit, serve with a coffee affogato, coffee ice cream or a shot of anise liqueur, like Sambuca.
| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 1 hr 30 min |
| Yield: | 22 to 24 cookies |
| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 1 hr 30 min |
| Yield: | 22 to 24 cookies |
Ingredients
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/4 cup turbinado sugar, plus extra for sprinkling
- 1 1/2 tablespoons espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon anise seed, lightly crushed
- 1/2 teaspoon salt
- 1 cup mini dark chocolate chunks (4 1/2 ounces)
- 3 large eggs, lightly beaten
Instructions
- Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
- Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
- Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
- Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.
Nutrition Facts
| Serving Size | 1 of 23 servings |
| Calories | 113 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 24 mg |
| Sodium | 75 mg |
| Serving Size | 1 of 23 servings |
| Calories | 113 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 24 mg |
| Sodium | 75 mg |
Reviews
This recipe for Espresso Chocolate Chip Biscotti is so good and so easy! This recipe is a keeper. I’ve made it multiple times now and each time I do, the cookies are always a hit.
Great crunchy cookie…deep chocolate flavor
Love this recipe! These are really good with a good texture