Triple Chocolate Espresso Biscotti

April 18, 2011
3 Ratings
  • Makes 24-30 cookies
Author Notes

This biscotti dough has a serious hit of cocoa; the addition of espresso elevates the chocolate flavor. Chunks and shards of chocolate are buried in the dough to crack and melt delightfully in your mouth. Twice-baked, they are crisp (but not jaw-breaking) and ready to be dunked in your cup of coffee, but not before they get a final flourish of melted chocolate+coffee swirls. —Heena

What You'll Need
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
  • 3/4 cup bittersweet chocolate, chopped
  • 3/4 cup toasted walnuts/pecans, chopped
  • 1/2 cup bittersweet chocolate (for chocolate swirls. I sometimes use half white chocolate for contrast)
  • 1 teaspoon instant espresso powder, dissolved in 1 tablespoon hot wate
  1. Preheat the oven to 350°F (175°C) with the rack in the middle. Line 2 large baking sheets with parchment paper.
  2. Whisk the flour, cocoa, baking soda and salt in a medium bowl.
  3. In another large bowl, beat the butter with a stand mixer or a hand mixer at medium speed until it is light and fluffy.
  4. Add the sugar and beat until the mixture is light and pale.
  5. Beat in the eggs, one by one, incorporating one completely before adding another. Beat in the espresso.
  6. Switch the mixer speed to low and mix in the dry ingredients, beating only until incorporated. Don't overwork the dough.
  7. Stir in the chopped chocolate and nuts with a sturdy rubber spatula.
  8. Using moistened hands, halve the dough and form 2 (15-by 2-inch) loaves on an the baking sheet, spacing the logs 3 inches apart. (I roll the dough gently with my hands to get an elongated rope and then shaped it, gently stretching and flattening into logs.)
  9. Bake in the preheated oven until it is mostly firm to the touch, about 25 mins.
  10. Take the sheet out of the oven and cut the logs crosswise with a sharp serrated knife into 1/2-inch slices. Place the slices on the second baking sheet, cut side down. Bake until firm and crisp, about 5 mins on each side.
  11. Transfer the cookies to a rack and cool. Don’t discard the baking sheet with its parchment paper.
  12. Once the cookies and baking sheet are completely cool, transfer the cookies back to the sheet. Melt the chocolate and espresso over simmering water in a double boiler or using 20-second short bursts in a microwave (about 1 minute in total). Transfer the chocolate to a piping or zip-lock bag. Snip off a small portion at the tip and drizzle the chocolate over the cookies. Cool completely until the chocolate is firm. Store airtight between sheets of waxed paper. They will keep for up to a week, if they last that long.

See what other Food52ers are saying.

  • clevercajun
  • nogaga
  • Emiko
  • Lori Lyn Narlock
    Lori Lyn Narlock
  • Sagegreen

8 Reviews

Gammy December 8, 2020
Thank you for sharing this great recipe! Immense chocolate flavor! These are not overly sweet, which I really prefer... they are perfect for dunking. I made these as per the recipe, with chopped chocolate, next time I will try with bittersweet chocolate chips instead to enhance that occasional melted chocolate hit. Did not do the chocolate drizzle on the top, I find they store better and your hands don't pickup the chocolate. Also, after baking on a parchment-lined sheet, I slid the biscotti bars still on the parchment to a cooling rack and then slid them off the parchment and allowed them to further set up and cool for 5-6 minutes before slicing. Once sliced, I put the biscotti back onto the same parchment and baking sheet and did the second baking. Didn't need the second baking sheet that way.
clevercajun April 17, 2012
Oh! Just the dough was delicious! I'm surprised any of it made it to the oven. I just did chocolate chips and white chocolate chips. yum yum....
nogaga May 20, 2011
I just made a slightly more austere version of these, and they turned out beautifully. I didn't have espresso powder; instead I simply used a teaspoon of ground coffee-- the kind with cardamom ground into it, for Turkish coffee-- and I used half the amount whole wheat flour. Many thanks for this recipe!
Emiko April 21, 2011
Wow, these look divine. Do these stay still quite soft and chewy inside? Soft biscotti are one of my weaknesses, even though they're usually meant to be quite crispy!
Lori L. April 18, 2011
Oh wow. These will be a part of our Easter brunch. And I think I'll wrap up a few for the grownups to take home.
Heena April 19, 2011
I hope you and your guests enjoy them. Happy Easter!
Sagegreen April 18, 2011
These look addictive!
Heena April 19, 2011
Oh, they are!