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Chocolate Espresso Biscottis are good for you, trust me!

Updated: Jan 27, 2020

Yields: Approx 24 biscottis


11/2 cups All Purpose Flour

1/2 cup Cocoa Powder

1 tsp Instant Espresso Powder

1 1/2 tsp Baking Powder

1/2 tsp Salt

2 Eggs

2/3 cup Granulated Sugar

1/4 cup Brown Sugar

1 stick Butter, room temperature

2 tsp Vanilla extract

1 cup Semi Sweet Chocolate Chips

Optional Add-ons:

Walnuts, hazelnuts, almonds, white chocolate chips...the possibilities are endless!


- Preheat your oven at 350F.

- In a medium bowl sift all of your dry ingredients and set aside until ready to use.

- In the bowl of a stand mixer, cream butter and both sugars until nice and fluffy (approx 2 minutes)

- Scrape down the bowl and add eggs.

- Once the eggs have incorporated, add vanilla extract.

- Add your dry ingredients and mix until incorporated.

- Add chocolate chips and mix all together.

- Line a heavy large baking sheet with parchment paper or silpat.

- Portion the dough in two pieces and using a little extra flour or a little water to help form them into 2 logs of 9" by 3". Make sure to place them about 4 inches apart. (Or if you'd like, form the dough into a 16-inch-long, 3-inch-wide log)

- Bake for 25 minutes.

- Cut each log on a slight diagonal into ¾ inch thick slices. Place them cut side down on the parchment lined baking sheet, reduce the oven temperature to 325 degrees and return to oven for 25-30 minutes. Let cool completely.

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