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Original post published on January 7th, 2018. Post last updated on December 12th, 2023.
Biscotti has always been one of my favorite Italian bakery treats. In NYC, my go-to spot for biscotti (and tiramisu, and cannoli, and cheesecake, and…) is Veniero’s in the East Village. Whenever I’m downtown I try to stop by for an Italian pastry and a cappuccino.
Delightfully Simple Biscotti
For days when I don’t have time to make a trip to the bakery, it’s also fun to whip up a batch of biscotti at home. This espresso-chocolate chip biscotti is delightfully simple to make.
These cookies are perfect for dunking in your morning coffee, or as a mid-afternoon snack. They also freeze well and thaw quickly, so they’re great when you need a make-ahead recipe. Or, enjoy espresso biscotti for an on-the-spot breakfast or dessert!
Biscotti Tips and Tricks
The espresso powder and coffee extract give these treats an extra boost of flavor. I used Medaglia D’oro espresso powder and Trablit for this batch. If you aren’t familiar, Trablit is a highly concentrated French coffee extract, and a staple in most pastry kitchens. It is readily available on Amazon, and I highly recommend having a bottle on hand. It makes a great addition to baked goods, pastry creams, buttercreams, and more.
These biscotti cookies are best-served within 1-2 days of baking. If you have lots of extras, they can also be frozen, and will thaw very quickly (5-10 minutes) at room temperature.
The total number of cookies produced will depend on the size of your slices. The wider the slices, the less cookies this recipe will make.
I like to sprinkle the tops of my biscotti logs with Demerara sugar. You cold also use sanding sugar or sugar in the raw, or you could skip this step altogether.
For an extra-fancy finished product, try dipping half of each cookie in dark chocolate! I think something like Valrhona Guanaja 70% would work nicely.
Other Italian bakery-inspired recipes you might enjoy:
Italian Rainbow Brownies
Rainbow Chocolate Chip Biscotti
And if you make these, or any of my recipes, don’t for get to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Espresso-Chocolate Chip Biscotti
An easy-to-make recipe for espresso chocolate chip biscotti. Perfect for dunking in your morning coffee, or as a mid-afternoon snack!
- Prep Time: 10 minutes
- Cooling Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 20 cookies 1x
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
Ingredients
260 grams all purpose flour (2 cups), plus more for dusting countertop
210 grams granulated sugar (1 cup)
1 tablespoon espresso powder
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
Pinch kosher salt
60 grams unsalted butter, cold and cubed (4 tablespoons)
3 eggs, lightly beaten
2 teaspoons good-quality coffee extract, such as Trablit*
1 teaspoon vanilla extract
150 grams semi-sweet chocolate chips (1 cup)
1 egg white, lightly beaten
Demerara sugar, for sprinkling
Instructions
Preheat oven to 350° F / 175° C. Line two baking sheets with silicone baking mats or parchment, and set aside until ready to use.
In a mixing bowl, combine flour, sugar, espresso powder, baking powder, cinnamon, and salt.
Add cubed butter to flour mixture and use your hands to combine. The mixture will resemble breadcrumbs.
Add eggs, coffee extract, and vanilla extract to the flour-butter mixture, followed by chocolate chips. Knead by hand until a soft dough forms.
Lightly flour countertop. Divide dough into two equal portions, and roll each portion into a log. Each log should measure approximately 8 inches (20 centimeters) long x 3 inches (8 centimeters) wide.
Place the two logs on prepared baking sheet, making sure to allow a good amount of space between the two. Use a pastry brush to brush the tops of the logs with egg white.
Sprinkle the tops of each log with Demerara sugar.
Bake in preheated oven for 25 minutes. Remove from oven and cool for 10 minutes on tray.
Using a serrated knife, cut each log on the diagonal, creating 1-inch / 2.5-centimeter wide slices. Place slices upright on baking sheets and bake for an additional 15 minutes.
Transfer biscotti to a wire rack and cool completely prior to serving.
Espresso biscotti are best enjoyed within 1-2 days of baking, but may be stored in an airtight container at room temperature for up to 5 days. Biscotti can also be frozen, and will thaw quickly at room temperature.
