The perfect dipping cookie. These Espresso Biscotti pair very well with a hot cup of coffee or a rich cup of hot Cocoa. Flavored with intense espresso powder then dipped in a rich bittersweet chocolate to create the perfect bite.
If your a dunker like I am then you are going to love these Espresso Biscotti. Double baked to create that crispy texture. When dipped in hot coffee or cocoa, they soften slightly so that they just melt in your mouth.
Disclaimer:
As an Amazon Associate, I earn from qualified purchases.
What You Need To Make These Cookies
Equipment:
- Mixing Bowls: Having mixing bowls in a variety of sizes is helpful when preparing your recipe.
- Baking Sheet: I like to use one made of aluminum due to there ability to conduct heat and disperse it evenly.
- Parchment Paper: I always line my baking sheets with parchment paper to prevent sticking and make for an easy clean up.
Ingredients:
- Butter: Using unsalted butter will allow you to control the salt in your recipe.
- Sugar: This recipe calls for both Dark Brown Sugar and Granulated Sugar both for added sweetness and texture.
- Eggs: At room temperature.
- Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
- Flour: A good All Purpose Flour works best.
- Baking Powder: This is a leavening agent, which will give your cookies a bit of rise.
- Espresso Powder: For that intense coffee flavor.
- Salt: A pinch of salt will enhance the flavors in your recipe.
- Bittersweet Chocolate: Perfect for dipping the cookies in.
- Coconut Oil: A small amount is used to thin out the chocolate so that it is smooth for dipping.
Espresso Biscotti
Course: DessertDifficulty: Easy24
servings30
minutes30
minutesThese Espresso Biscotti are made with the intense flavor of espresso then dipped in bittersweet chocolate to create a delicious bite that pairs well with a hot cup of coffee or hot cocoa. The perfect dipping cookie.
Ingredients
1/2 Cup unsalted butter softened
1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
3 Eggs ( 2 for recipe and 1 for egg wash )
2 Teaspoons Pure Vanilla Extract
3 Cups All Purpose Flour
1 1/2 Teaspoons baking powder
2 Teaspoons Espresso Powder
Pinch of salt
6oz. Bittersweet Chocolate chopped
1 Teaspoon Coconut Oil
Directions
- Preheat oven to 350°. Line a baking sheet with parchment paper and set to the side.
- In a large mixing bowl, beat the butter and both sugars until smooth and creamy, scraping the sides of the bowl as necessary. Add two eggs, one at a time beating after each addition. Add the vanilla extract and continue beating until combined.
- In a separate mixing bowl whisk together the flour, baking powder, espresso powder, and salt. Fold the flour mixture into the butter mixture until incorporated.
- Place the dough on a lightly floured surface and form into a disk then divide into three equal sections. Form each dough into an 8“ x 2“ log then place each log on the prepared baking sheet, 2 inches apart. In a small bowl beat the remaining egg with 2 tablespoons of water to form an egg wash. Brush the tops of each log with the egg wash then place in the preheated oven to bake for 20 to 25 minutes. Remove from oven and allow to cool for 5 minutes. Transfer the cooked biscotti slabs to a cutting board and starting from the short end slice into 1 inch thick slices. Place the cut biscotti cookies cut side up back on the baking sheet. Return to oven and bake for 5 minutes. Flip the cookies to the opposite cut side and return to oven to cook for an additional 5 minutes. Remove from oven and allow to cool completely.
- Place the bittersweet chocolate and the coconut oil in a microwave safe bowl. Microwave in 30 second intervals stirring after each interval until chocolate has melted. Pour the melted chocolate into a shallow dish and dip one side of each cooled cookie into the melted chocolate. Let excess chocolate drip off then place the dipped cookie on a parchment lined baking sheet to set.
- Enjoy.
