The Pioneer Woman Tasty Kitchen
Profile Photo

Chocolate Espresso Biscotti

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

16
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Chocolate Espresso Biscotti is perfect for dunking.

Ingredients

  • ⅓ cups Butter, Softened
  • ⅔ cups White Sugar
  • ¼ cups Cocoa Powder
  • 2 teaspoons Baking Powder
  • 2 whole Large Eggs
  • 2 teaspoons Brewed Espresso Or Strong Coffee, Cooled
  • 2 cups All-purpose Flour
  • ½ cups Mini Chocolate Chips

Preparation

Preheat oven to 375 F.

In a large mixing bowl fitted with a paddle attachment, add butter, sugar, cocoa and baking powder. Beat until combined. Add eggs into the mixture one at a time. Add the espresso and mix to combine. Beat in as much flour as you can. If the mixer appears to be struggling, stir in the rest of the flour by hand. Fold in chocolate chips. The dough should be really thick.

Divide the dough in half, and on a floured surface shape each half into a log. Place logs side by side on a cookie sheet. Flatten the logs down with your fingers until they are about 2-3 inches wide

Bake for 25 minutes. Remove pan from the oven and turn off the oven. Allow biscotti to cool one hour. Preheat oven to 375 F towards the end of the cooling time. Then cut logs diagonally into about 1/2 inch slices. Lay slices on a cookie sheet, cut side up. Bake 8-10 minutes or until very crisp. Cool on rack. Store in an airtight container for up to 1 week.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Vegan Carrot Cake Coconut Macaroons
Profile Photo by Dr. Jennifer Weinberg MD MPH MBE in Desserts
These delicious and allergy-friendly vegan coconut macaroons are simple to make,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Crispy Flourless Flax Cookies
Profile Photo by Ellie in Desserts
Here’s a super easy-to-make recipe for delicious crispy cookies that requires...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


Peanut Butter and Caramelized Oat Cookies
Profile Photo by Kaz Weida from A Sweet Little Life in Desserts
Fall in love again with an old-fashioned classic, the peanut butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Creme de Thin Mints
Profile Photo by Kaz Weida from A Sweet Little Life in Desserts
These boozy Girl Scout cookies are a homemade version of thin...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Strawberry Balsamic Meringue Roses
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Desserts
These are gorgeous, delicious and elegant strawberry balsamic meringue roses that...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 15 Level: Easy