Like eating a cup of cappuccino! Espresso, chocolate nut biscotti are made for dunking & sharing. A perfect hostess gift. A winning combination of flavors.
If you like to indulge with a chocolate treat, this biscotti will become one of your favorites. Easy to make, the chocolate, coffee and nuts are nestled in a crispy, crunchy cookie perfect for dunking. You won’t want to share these with anyone else, so bake a double batch.
Espresso, chocolate nut biscotti lend themselves to creativity so feel free to change the type of nuts suggested, and if you’re really inventive try drizzling dark or white chocolate squiggles on top of the cookie after they’ve double baked and cooled. While the recipe calls for semisweet chocolate chips, chopping up a bar of dark chocolate into small chunks works well, too. Espresso adds depth of flavor and doesn’t overpower, while the spices hint of an exotic treat.
Espresso, Chocolate Nut Biscotti
- 3/4 cup chopped, toasted walnuts, or use your favorite
- 2 cups all-purpose flour, plus additional for dusting
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking salt
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 cup instant espresso or instant strong coffee, cooled
- 1 tablespoon whole milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup semisweet chocolate chips
- Put oven rack in middle of oven
- Preheat oven to 350F degrees
- Bring egg to room temperature
- Line two bake pans with parchment paper
- Toast nuts on baking sheet for 10 minutes
- Chop up chocolate bar if not using bagged chocolate chips
- Make coffee and let it cool
- In a small bowl, whisk together espresso/coffee, milk, egg and vanilla extract.
- In a large bowl beat together with a mixer: flour, sugar, baking salt, baking powder, salt, and spices until well combined. Slowly pour in the wet coffee mixture and continue to beat until a dough forms. Add the chopped, toasted nuts and chocolate chips halfway through.
- Lightly flour a board and turn dough onto surface. Dust hands with flour, divide dough in half and roll each half into a log 10″ long and 2″ wide. Place the logs on the parchment lined bake sheet at least 3″ apart.
- Bake for 35 minutes, or until firm to the touch; the logs will spread during baking. Cool logs 15 minutes.
- Reduce oven temperature to 300F degrees.
- When logs are cool, cut them into 1/2″ slices with a serrated knife. Cutting on the diagonal will produce a larger biscotti; cutting vertically will result in smaller cookies. Arrange slices cut side down, in one layer, on the bake sheets. Bake for five minutes on each side. Cool biscotti for 15 minutes, or until easy to handle. Makes approximately 30 biscotti.
- May be frozen. For best results, wrap in freezer paper, label with biscotti name, date and quantity made. Enjoy!
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