There’s something so comforting about the ritual of baking, especially when it fills your kitchen with the warm, inviting scent of chocolate and coffee. That’s exactly what you get with these Chocolate Espresso Biscotti. To me, the best recipes are the ones that make you feel like a kitchen pro, and this easy version does just that. With a deep, rich flavor from good cocoa and a shot of espresso, plus that signature crisp texture perfect for dunking, they’re a true comfort food recipe that feels both elegant and wonderfully approachable.
I find this homemade biscotti wonderfully versatile, which is why it’s a staple on my holiday baking list. As you brainstorm christmas dessert ideas and other christmas baking ideas, I hope you’ll consider these. They make for such lovely holiday treats to share with friends over a cup of coffee. And if you’re feeling festive, you can use the same method to whip up a batch of Peppermint Biscotti—it’s a fun twist that always delights.
Whether you’re assembling a gift tin or simply enjoying a quiet moment with a cookie and a book, these christmas sweets are sure to bring joy. I truly believe adding these to your collection of christmas cookies recipes makes the whole season a little sweeter and your holiday baking experience all the more rewarding.
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Why You’ll Love This Chocolate Espresso Biscotti
- Perfect crunch: Double-baked for a sturdy yet shattering texture.
- Sophisticated flavor: Balanced bitterness from espresso and dark chocolate.
- Long-lasting & versatile: Great for make-ahead treats or gifts.
- Forgiving dough: Easy shaping with rustic charm.
Ingredients & Tools
- 250 g all-purpose flour
- 50 g unsweetened cocoa powder (Dutch-processed is ideal)
- 2 tsp instant espresso powder
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 115 g unsalted butter, at room temperature
- 200 g granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 170 g dark chocolate chips or chopped bar (around 60-70% cacao)
Tools: A stand mixer or electric hand mixer, two baking sheets, parchment paper, a sharp serrated knife
Notes: Weight measurements ensure consistency. Quality cocoa and espresso powder are essential for the best flavor.
Nutrition (per serving)
| Calories: | 150 kcal |
| Protein: | 3 g |
| Fat: | 7 g |
| Carbs: | 22 g |
| Fiber: | 2 g |
Serves: 24 biscotti | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Why room temperature butter and eggs? This isn’t just a fussy baker’s rule. Room-temperature ingredients emulsify much more easily, creating a smoother, more cohesive dough that won’t separate or look greasy.
- Dutch-processed vs. natural cocoa powder. Dutch-processed cocoa is treated with an alkali, making it less acidic and providing a deeper, richer chocolate flavor. It’s what we recommend for this recipe to complement the espresso.
- Don’t have instant espresso powder? You can use finely ground, very strong coffee, but the texture might be slightly grainier. The powder dissolves seamlessly into the dough, giving a uniform coffee flavor.
- The importance of a serrated knife. You’ll need a gentle sawing motion to slice the baked log without crushing it. A sharp, serrated knife is non-negotiable for clean, crumb-free slices.
How to Make Chocolate Espresso Biscotti
Step 1: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. This ensures the leavening and flavors are evenly distributed throughout the dry mix—no one wants a pocket of pure baking powder!
Step 2: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and sugar together on medium speed for about 3-4 minutes. You’re looking for the mixture to become pale and fluffy. This step incorporates air, which helps give the biscotti a slightly lighter crumb.
Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl. Mix in the vanilla extract. The mixture might look a little curdled at this point—that’s okay, it will come together once you add the dry ingredients.
Step 4: With the mixer on low speed, gradually add the dry ingredient mixture. Mix only until the flour streaks have just disappeared. You’ll notice the dough is quite thick and stiff—this is exactly what you want. Finally, fold in the dark chocolate chips by hand using a spatula to avoid over-mixing.
Step 5: Turn the dough out onto your prepared baking sheet. With lightly floured hands, shape the dough into a flat log, roughly 13 inches long by 4 inches wide. The surface won’t be perfectly smooth, and that’s fine. You want it about 3/4-inch tall. A little rustic charm is welcome here.
Step 6: Bake for 25-30 minutes, until the log is firm to the touch and has cracks on the surface. It will have puffed up a bit. Remove it from the oven and place the pan on a wire rack. Let the log cool for at least 30 minutes. Do not slice it while hot, or it will crumble! Reduce the oven temperature to 325°F (160°C).
Step 7: Once the log is completely cool to the touch, carefully transfer it to a cutting board. Using a sharp serrated knife and a gentle sawing motion, slice the log on a slight diagonal into 3/4-inch thick slices. You should get about 24 biscotti.
Step 8: Arrange the slices cut-side down on two parchment-lined baking sheets. They can be close but shouldn’t touch. Bake for 8 minutes, then flip each biscotti over and bake for another 7-10 minutes. They will feel dry and firm. This second bake is what gives them their signature crunch.
Step 9: Transfer the biscotti from the baking sheets directly onto the wire racks to cool completely. They will continue to crisp up as they cool. The wait is the hardest part, but a warm biscotti is a soft biscotti!
Storage & Freshness Guide
- Fridge: Not recommended; store at room temperature.
- Freezer: Up to 3 months in an airtight container; thaw at room temperature.
- Reviving: Briefly warm in a 300°F oven for 3-5 minutes to refresh crispness.
Serving Suggestions
Complementary Dishes
- A simple cheese plate — The saltiness of a sharp aged cheddar or a creamy gorgonzola provides a stunning contrast to the sweet, bitter notes of the biscotti.
- Citrus-scented olive oil cake — The bright, moist crumb of the cake is a perfect textural and flavor counterpoint to the dry, dark biscotti.
- A bowl of vanilla bean gelato — For a truly decadent treat, place a biscotti alongside a scoop. The hot-cold, soft-crunchy combination is divine.
Drinks
- A steaming mug of black coffee — This is the classic, no-fail pairing. The biscotti is literally designed to be dunked, softening just enough while absorbing the coffee’s flavor.
- A glass of Vin Santo or a tawny port — The rich, caramelized sweetness of these dessert wines complements the chocolate and espresso beautifully, creating a truly elegant end to a meal.
- An affogato — Why choose between coffee and gelato? Pour a shot of hot espresso over vanilla ice cream and use a biscotti as your spoon. It’s a game-changer.
Something Sweet
- Dark chocolate-dipped orange segments — The bright citrus cuts through the richness and echoes the flavor notes often found in high-quality chocolate.
- Almond brittle — The nutty, crunchy toffee adds another layer of texture and a buttery flavor that pairs wonderfully with the biscotti.
- Espresso panna cotta — A silky, coffee-infused custard served in a little cup turns your biscotti into a sophisticated, deconstructed dessert.
Top Mistakes to Avoid
- Mistake: Slicing the log while it’s still warm. I’ve been impatient and done this, and you end up with a crumbly, sad mess. The log needs time to set and firm up so it can withstand the slicing.
- Mistake: Over-mixing the dough once the flour is added. This develops the gluten and can make your biscotti tough instead of crisp and crumbly. Mix until just combined.
- Mistake: Not letting the biscotti cool completely after the second bake. They will still be a tiny bit soft when they come out of the oven. Their final, perfect snap happens as they cool on the rack.
- Mistake: Spreading the log too thin for the first bake. If it’s too flat, the first bake will dry it out too much, making it difficult to slice without shattering.
Expert Tips
- Tip: For an extra flavor boost, toast your dry ingredients. Spread the flour and cocoa powder on a baking sheet and toast in a 300°F oven for 5-8 minutes before using. Let it cool completely. This deepens the flavors immensely.
- Tip: Add a sprinkle of flaky sea salt before the first bake. A little salt on top of the log before it goes in the oven creates a delightful sweet-and-salty finish that elevates the entire experience.
- Tip: Experiment with your mix-ins. Swap half the chocolate chips for toasted, chopped hazelnuts or walnuts. The nuttiness is a classic partner for both chocolate and coffee.
- Tip: For super-clean slices, chill the baked log. If you have the time, after the initial 30-minute cool, wrap the log in plastic and pop it in the fridge for an hour. It will be even firmer and easier to slice.
FAQs
How should I store these biscotti, and how long will they keep?
Honestly, these are the ultimate keepers. Once completely cool, store them in an airtight container at room temperature. They will stay perfectly crisp for up to 3 weeks—maybe even longer, but they never last that long in my house. You can also freeze them for up to 3 months. Just thaw at room temperature.
My biscotti seem too hard. What did I do wrong?
The second bake is where you have control over the hardness. If you find them too rock-like, simply reduce the time of the second bake by a few minutes next time. Remember, they continue to harden as they cool, so pulling them when they are just firm to the touch is the trick.
Can I make these without a mixer?
Absolutely! You can definitely make these by hand. It will just take a bit more elbow grease to cream the butter and sugar until fluffy. Use a sturdy wooden spoon and some determination. The rest of the steps are exactly the same.
Why did my biscotti spread so much during the first bake?
This usually points to your butter being too warm or your baking powder being very fresh and active. Make sure your butter is cool room temperature, not melty. Also, ensure you’re shaping a compact, somewhat tall log, not a flat, wide one.
Can I dip the finished biscotti in chocolate?
Please do! It’s a fabulous upgrade. Melt some extra dark chocolate (or even white chocolate for contrast) and dip one end of each fully cooled biscotti. Place them on parchment paper and let the chocolate set. It adds a beautiful professional touch and an extra layer of decadence.
Chocolate Espresso Biscotti: The Perfect Dunking Cookie
Chocolate Espresso Biscotti is a rich, dunkable biscotti recipe perfect for holiday baking. These crisp, coffee-infused treats are a sophisticated addition to your Christmas dessert ideas.
Ingredients
For the Ingredients
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250 g all-purpose flour
-
50 g unsweetened cocoa powder (Dutch-processed is ideal)
-
2 tsp instant espresso powder
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1 tsp baking powder
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0.25 tsp fine sea salt
-
115 g unsalted butter (at room temperature)
-
200 g granulated sugar
-
2 large eggs
-
1 tsp pure vanilla extract
-
170 g dark chocolate chips or chopped bar (around 60-70% cacao)
Instructions
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Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.01
-
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and sugar together on medium speed for about 3-4 minutes.02
-
Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl. Mix in the vanilla extract.03
-
With the mixer on low speed, gradually add the dry ingredient mixture. Mix only until the flour streaks have just disappeared. Finally, fold in the dark chocolate chips by hand using a spatula to avoid over-mixing.04
-
Turn the dough out onto your prepared baking sheet. With lightly floured hands, shape the dough into a flat log, roughly 13 inches long by 4 inches wide.05
-
Bake for 25-30 minutes, until the log is firm to the touch and has cracks on the surface. Remove it from the oven and place the pan on a wire rack. Let the log cool for at least 30 minutes. Reduce the oven temperature to 325°F (160°C).06
-
Once the log is completely cool to the touch, carefully transfer it to a cutting board. Using a sharp serrated knife and a gentle sawing motion, slice the log on a slight diagonal into 3/4-inch thick slices.07
-
Arrange the slices cut-side down on two parchment-lined baking sheets. Bake for 8 minutes, then flip each biscotti over and bake for another 7-10 minutes.08
-
Transfer the biscotti from the baking sheets directly onto the wire racks to cool completely.09
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