Chocolate Espresso Biscotti
Delightfully crunchy biscotti infused with rich chocolate and robust espresso, perfect for dunking in your coffee.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 20 biscotti 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup chopped espresso beans or coffee granules
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix together the flour, cocoa powder, baking powder, and salt in a bowl.
- Whisk together the sugar, eggs, and vanilla until smooth.
- Combine the flour mixture with the egg mixture and stir until there are no dry spots, then fold in chocolate chips and espresso beans.
- Shape the dough into a log on the baking sheet, flattening it slightly.
- Bake for 25-30 minutes until set.
- Cool on the baking sheet for 10 minutes, then slice into biscotti shapes.
- Return the sliced pieces to the oven for an additional 10 minutes to crisp up.
- Let them cool completely before serving.
Notes
Store in an airtight container at room temperature for up to two weeks or freeze for up to three months.
Nutrition
- Serving Size: 1 biscotti
- Calories: 120
- Sugar: 5g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://pennykitchenz.com/chocolate-espresso-biscotti/