a biscotti that resembles a brownie and goes well with coffee. If desired, drizzle with extra chocolate. Popularity is especially high in the winter, when both coffee and chocolate are at their best. Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 37 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 12 mins |
| Servings: | 40 |
| Yield: | 40 biscotti |
Ingredients
- 1 tablespoon vanilla extract
- 1 tablespoon instant espresso powder (Optional)
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup mini chocolate chips
- 1 cup white sugar
- 3 eggs
- ½ cup vegetable oil
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
- Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips.
- Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
- Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness.
- Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
- Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.
- Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.
Nutrition Facts
| Calories | 103 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 61 mg |
| Sugars | 8 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This wasn’t my favorite. My oven temperature is usually about 10 degrees cool and the bottoms of the logs burned. But my biggest disappointment was I didn’t taste chocolate. I won’t make this again.
The recipe is easy to follow. Cookies are very good. I added almonds. If I make this again I will chill the dough before making the logs. It was quite difficult to handle.
Pretty easy, although they take a lot of time in the kitchen. I only got 24 biscotti out of this recipe, so consider doubling it if you want 40.
I’m just learning to bake, so my recipes aren’t picture perfect, but these are excellent. I didn’t have any instant coffee or espresso but they didn’t need it. I dipped them in Ghirardelli dark chocolate then dipped some in crushed chocolate-covered almonds. Mmm
I added 1 tsp of cinnamon to the mixture. Dipped half in chocolate and crushed hazelnuts. Crowd pleasers
This is delicious; the only thing I would say is the initial 25 minute baking time was a little too long. I considered a white chocolate drizzle, but decided to go with the mint. I’m glad I did!!
Admittedly, I am not a Super Baker, and I never tried to bake biscotti before, but these Sinful Chocolate ones sounded so darn good, and I needed a chocolate cookie to round out the Christmas display of home-baked treats. SO, having said all that in order to temper my review, I am going to tell you that either 375 degrees was TOO HIGH a temp for the oven, OR, 25 minutes was TOO LONG a baking time. As I noted, I never baked biscotti before so I had to go on blind trust in the recipe. I’m so sorry to say, because I would rather not review than to give a less than 5 stars, but if you read this whole review, either turn your oven down, or start looking for burning after 15 minutes. To be fair to Chef V, I will make another batch later today, will adjust my baking temp to 350, will keep an eagle eye on the oven, and I hope the second attempt will be successful. By the way, the prep on this recipe is super easy (so I don’t really mind trying again).