I noticed this great Chocolate Espresso Biscotti recipe on Pinterest from Wendy at the Themondaybox blog, and thought they would be perfect for one of the cookies on my Christmas cookie tray this year!
I even drizzled some with a little peppermint icing and peppermint crunch topping, to jazz them up for Christmas. They were so delicious, they reminded me of a Girl Scout Thin Mint cookie! These biscotti would be fantastic any time of the year, with or without drizzle, and be a “recipe to save” in your collection of recipes!
I didn’t have any espresso beans so made up for them with some more espresso powder. But next time I’m definitely going to get the espresso beans as I think they would be even more delicious with them!
Now I just have to get all of the crumbs out of my keyboard!
- 2 cups all-purpose flour
- ½ cup unsweetened Dutch-process cocoa powder
- 2 teaspoons instant espresso powder
- ½ teaspoon salt
- 2 teaspoons baking powder
- 4 ounces semi-sweet chocolate, chopped or broken into small pieces
- 8 tablespoons (1 stick) butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 tablespoons coarsely ground espresso beans
- Pre-heat oven to 300 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a food processor, combine the flour, cocoa, salt, baking powder, and chopped chocolate. Pulse until the chocolate is ground into the flour mixture.
- In the bowl of an electric mixer, cream together the butter and sugar.
- Mix in the eggs and vanilla.
- Gradually add the flour mixture just until combined.
- Stir in the chocolate chips and ground espresso beans.
- Divide the dough in half and form two logs about 14” x 2”. Place on baking sheet at least 4” apart.
- Bake for 30-35 minutes. Logs should be firm but not hard.
- Cool on a wire rack for at least 30 minutes. Leave the oven on.
- On a cutting board using a serrated knife, cut each loaf into ½ inch slices. (If the slices are crumbling, let the loaf cool a little longer.)
- Stand the slices, ½ inch apart, on a parchment lined cookie sheet. Bake for 30 minutes until the surface of the cookies is dry ( though the chocolate chips will be gooey).
- Cool on a wire rack. Store in an airtight container for up to 3 weeks.
- Note: If you use natural cocoa powder instead of Dutch-process , use ½ teaspoon of baking soda instead of the baking powder.
- Packing tips: Wrap pairs of biscotti in plastic wrap, then store in an air tight container or zip lock bag. If shipping in hot weather, leave out the chocolate chips. Chopped nuts can be substituted for the chocolate chips, if desired.