Do not get scared away from making these classic, twice-baked Italian cookies at home! Biscotti cookies are incredibly easy to make and can be customized with your favorite add-ins. Biscotti remind me of my grandparents, Meme and Papa. They would always dip a biscotti in their coffee. If you’ve ever had biscotti before, you already know that it’s not soft at all; instead it’s hard and crunchy. Perfect for dipping into your morning coffee or a glass of milk. See I just gave you an excuse to eat cookies for breakfast!
Tonight, I wanted to make a cookie that I could drizzle my leftover orange chai cream cheese from my Orange Chocolate Chai Roll so I created this Chocolate Espresso Biscotti recipe. Let me tell you, the batter was to die for! I seriously could have eaten the entire bowl! Rich in chocolate and espresso… the perfect combination! You can either drizzle the tops of these with the orange chia cream cheese, melted chocolate or just eat them as are. Honestly they are that versatile.
- 1 ¾ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey’s
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons Espresso instant coffee, such as Café Bustelo
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- ¾ cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula.
Add the eggs, one at a time, scraping down the bowl and mixing well after each addition.
Beat in the vanilla.
Add the dry ingredients And stir on low speed until just combined.
Dust a work surface with cocoa powder.
Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with cocoa powder.
Using your hands, shape the dough into a rough ball (if it’s still too sticky, dust with a bit more cocoa powder) and cut into quarters.
Form the dough pieces into four short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about 3/4-inch high and 2 inches wide.
Allow enough space for the logs to spread a few inches while they bake.
Bake for about 30 minutes, until firm to the touch.
Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into 3/4-inch slices (I do this right on the baking sheet). They will crumble just a bit; don’t worry about it.
Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up.
Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Once cool, drizzle with your choice or leave as is.