Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Espresso Chocolate Chip Biscotti
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- Level: Intermediate
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 1 hr 30 min
- Yield: 22 to 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 23 servings
- Calories
- 113
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 24 mg
- Sodium
- 75 mg
These crisp, chocolate-studded biscotti are good the day you bake them, but they taste even better the next day. For a double coffee hit, serve with a coffee affogato, coffee ice cream or a shot of anise liqueur, like Sambuca.
- Level: Intermediate
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 1 hr 30 min
- Yield: 22 to 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 23 servings
- Calories
- 113
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 24 mg
- Sodium
- 75 mg
Ingredients
Directions
- Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
- Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
- Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
- Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.
