Chocolate Dipped Espresso Biscotti

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons brewed espresso or strong coffee
• 1 cup dark chocolate chips
• 1/2 cup semisweet chocolate, melted
• 1 tablespoon unsalted butter

Steps

1. 1 Preheat oven to 350°F and line a baking sheet with parchment paper.
2. 2 Whisk together flour, baking powder, and salt in a bowl.
3. 3 In another bowl, beat eggs, sugar, vanilla, and espresso until smooth.
4. 4 Gradually add dry ingredients to the wet, stirring until just combined. Fold in chocolate chips.
5. 5 Divide dough into two logs on the prepared baking sheet, about 4 inches long and 2 inches wide.
6. 6 Bake for 25 minutes, then cool for 10 minutes before slicing into 1/2-inch thick biscotti.
7. 7 Place biscotti cut-side down and bake for another 10-15 minutes until firm.
8. 8 Let cool completely. Melt chocolate with butter, dip half of each biscotti, and let set.
9. 9 Enjoy with your favorite hot beverage!

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Whisk
• Knife

Variations

• Add orange zest to the dough for a citrus kick.
• Use white chocolate for dipping for a different flavor profile.

Substitutions

• Use almond flour for a gluten-free option.

Pairings

• Italian roast coffee
• A glass of dessert wine like Vin Santo

Nutrition

Tips

• For extra espresso flavor, use espresso powder in place of brewed coffee.
• Dip biscotti in chocolate and sprinkle with sea salt for a sweet-and-salty twist.

Storage

Store in an airtight container at room temperature for up to a week. Reheat in a 300°F oven for 5 minutes to refresh.

Freezing: Freeze biscotti in a single layer in a freezer bag for up to 3 months. Thaw at room temperature.

Serving Suggestions

• Serve with a rich espresso or a steaming cup of cappuccino.

FAQ