Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (315 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 Tbsp espresso powder + 1 Tbsp hot water
- 6 Tbsp (85 g) unsalted butter, softened
- 2 large eggs, room temp
- 1 1/2 tsp vanilla extract
- 4 oz (115 g) dark chocolate (60–70%), chopped
- Optional drizzle: 4 oz (115 g) dark chocolate + 1 tsp neutral oil
Do This
- 1. Heat oven to 350°F (175°C). Line a large baking sheet with parchment. Dissolve espresso powder in hot water.
- 2. Cream butter and sugar until light; beat in eggs, vanilla, and espresso mixture.
- 3. Whisk flour, baking powder, and salt; mix into wet ingredients. Fold in chopped chocolate.
- 4. Divide dough in two; shape into two 11 x 2 in (28 x 5 cm) logs, about 3/4 in high. Bake 25 minutes.
- 5. Cool 10 minutes. Slice logs into 1/2 in (1.3 cm) pieces with a serrated knife; lay cut-sides down.
- 6. Reduce oven to 300°F (150°C). Bake 10 minutes; flip and bake 10–12 minutes more. Cool completely. Optional: drizzle with melted chocolate.
Why You’ll Love This Recipe
- True Italian-style crunch that holds up beautifully when dipped in hot coffee, tea, or cocoa.
- Bold espresso flavor balanced by pockets of melty, bittersweet dark chocolate.
- Easy make-ahead dessert or gift; stays crisp for days and ships well.
- No special equipment required and the dough comes together in one bowl.
Grocery List
- Produce: Optional: 1 orange (for zest, variation)
- Dairy: Unsalted butter; 2 large eggs
- Pantry: All-purpose flour, granulated sugar, baking powder, fine sea salt, instant espresso powder, vanilla extract, dark chocolate bar (60–70%), neutral oil (for drizzle, optional)
Full Ingredients
Biscotti Dough
- 2 1/2 cups (315 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon instant espresso powder, dissolved in 1 tablespoon hot water
- 6 tablespoons (85 g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
Add-Ins
- 4 ounces (115 g) dark chocolate (60–70% cacao), chopped into 1/4-inch pieces
Optional Finishing
- 4 ounces (115 g) dark chocolate, chopped
- 1 teaspoon neutral oil (such as canola or grapeseed) to thin for drizzling
Step-by-Step Instructions
Step 1: Prep the oven and pans
Heat the oven to 350°F (175°C). Line a large, light-colored baking sheet with parchment paper. Stir the espresso powder and hot water together until dissolved; set aside to cool slightly. Have a second parchment sheet ready for the second bake.
Step 2: Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar with a hand mixer (or stand mixer fitted with the paddle) on medium speed until pale and fluffy, 2–3 minutes. Scrape the bowl. Beat in the eggs one at a time, then add the vanilla and the dissolved espresso mixture. Mix until smooth.
Step 3: Combine dry ingredients and make the dough
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in two additions, mixing on low just until a dough forms. Fold in the chopped dark chocolate. The dough should be soft and slightly tacky but not sticky. If it clings heavily, mix in 1–2 tablespoons additional flour.
Step 4: Shape the logs
Divide the dough in half. On the prepared baking sheet, shape each half into an 11 x 2-inch (28 x 5 cm) log, about 3/4 inch (2 cm) high. Smooth the tops and square the sides with damp fingers or a small offset spatula. Leave at least 3 inches (8 cm) between logs to allow for spread.
Step 5: First bake
Bake the logs for 25 minutes, until the surface looks set and lightly golden at the edges. The logs should feel firm to the touch. Transfer the sheet to a rack and cool for 10 minutes—this short cool makes cleaner slices.
Step 6: Slice
Carefully transfer the warm logs to a cutting board. Using a sharp serrated knife, slice crosswise or on a slight diagonal into 1/2-inch (1.3 cm) thick pieces, using a gentle sawing motion. Lay slices cut-side down on the baking sheet, spacing them slightly.
Step 7: Second bake for crispness
Reduce the oven temperature to 300°F (150°C). Return the biscotti to the oven and bake for 10 minutes. Flip each piece and bake another 10–12 minutes, until dry to the touch and lightly golden. Thicker slices may need an extra 2–3 minutes. Transfer to a rack and cool completely; they continue to crisp as they cool.
Step 8: Optional chocolate drizzle
For a decorative finish, melt 4 ounces (115 g) dark chocolate with 1 teaspoon neutral oil in a heatproof bowl over barely simmering water (or in short microwave bursts). Drizzle over cooled biscotti and let set at room temperature, 20–30 minutes.
Pro Tips
- Use a serrated knife and a gentle sawing motion to prevent crumbling and to keep the chocolate chunks from tearing the crumb.
- Dryness equals crunch: if your kitchen is humid, add 2–3 extra minutes per side in the second bake.
- For the boldest coffee flavor, use high-quality espresso powder and dissolve it first for even distribution.
- Chop a bar of dark chocolate instead of using chips; irregular shards create better pockets of chocolate.
- Weigh your flour if possible (315 g) to avoid adding too much—too much flour leads to a tough, dry biscotti.
Variations
- Mocha-Hazelnut: Add 3/4 cup (85 g) toasted chopped hazelnuts and 1/2 teaspoon almond extract.
- Orange Espresso: Add 1 tablespoon finely grated orange zest to the butter-sugar mixture; finish with an orange-tinged dark chocolate drizzle.
- Triple Chocolate: Whisk 3 tablespoons Dutch-process cocoa into the flour; fold in 2 ounces each dark and white chocolate chunks.
Storage & Make-Ahead
Store completely cooled biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze baked biscotti (undrizzled) in a zip-top bag for up to 3 months; thaw uncovered at room temperature and re-crisp in a 300°F (150°C) oven for 5–7 minutes if needed. You can also freeze the first-baked logs (after Step 5) for up to 1 month; slice from partially thawed and proceed with the second bake.
Nutrition (per serving)
Approximate per biscotti (without drizzle): 120 calories; 6 g fat; 15 g carbohydrates; 2 g protein; 90 mg sodium.
