Dark Chocolate Espresso Biscotti
A dark chocolate twist on an Italian classic with notes of espresso and flaky sea salt.
Servings: 18
Ingredients
Dark Chocolate Espresso Biscotti
- 8 tablespoons of butter, melted
- 1 cup of granulated sugar
- 3 large eggs
- 2 teaspoons of vanilla extract
- 1 teaspoon of baking powder
- 1/2 teaspoon of sea salt
- 1/3 cup of natural unsweetened cocoa powder
- 2 cups of all purpose flour
- 1 tablespoon of instant espresso powder
- 1/2 cup of dark chocolate, chips or chunks
- 1 large egg, whisked (the egg wash)
Garnish
- 1 cup of dark chocolate, melted
- flaky sea salt
Instructions
- Combine 8 tablespoons of melted butter, 1 cup of sugar, 3 large eggs and 2 teaspoons of vanilla extract in a large bowl and mix until fully combined
- Add 1 teaspoon of baking powder, 1/2 teaspoon of sea salt, 1/3 cup of unsweetened cocoa powder, 2 cups of all purpose flour and 1 tablespoon of instant espresso powder and mix until all of the ingredients are fully incorporated
- Fold in 1/2 cup of chopped dark chocolate until evenly distributed
- Cover the bowl and chill in the refrigerator for 3 hours or the freezer for about 45 minutes
- Preheat your oven to 350 degrees
- Transfer the dough onto a baking sheet lined with parchment or a silicone baking mat
- Divide the dough in half and gently shape both portions into a roughly 8” x 4” rectangle
- Brush each portion with a whisked egg
- Bake at 350 degrees for 22-24 minutes or until the dough feels lightly set in the center
- Transfer the baking sheet onto a cooling rack and allow the dough to cool for 10 minutes
- Carefully transfer the dough onto a cutting board using the parchment paper or silicone mat
- Cut 3/4-1 inch strips out of the dough starting on the short end using a sharp serrated knife (photos above)
- Place each piece, cut side down onto a baking sheet
- Bake in the 350 degree oven for an additional 8-10 minutes on each side
- Transfer the biscotti to a cooling rack to cool while you prepare the chocolate garnish
- Melt 1 cup of dark chocolate in a shallow wide bowl
- Dip the tops of each biscotti into the melted chocolate and sprinkle with flaky sea salt
- Store in an airtight container for up to 30 days