Espresso Chocolate Chunk Biscotti

Espresso Chocolate Chunk Biscotti

This Biscotti recipe combines the incredibly rich flavours of fresh ground espresso and luxurious chocolate into a most delightful dipper for your early morning coffee.
Prep Time 10 mins
Cook Time 1 hr 10 mins
Cooling between bakes 10 mins
Total Time 1 hr 30 mins
Course Baked Goods
Cuisine International, Italian



  • 250 ml Sugar granulated
  • 125 ml Cocoa powder unsweetened
  • 50 ml Espresso finely ground
  • 675 ml Flour all-purpose
  • 12 ml Baking powder
  • 1 ml Salt
  • 3 Eggs large
  • 125 ml Milk
  • 50 ml Butter melted and slightly cooled
  • 5 ml Vanilla extract
  • 250 ml Chocolate chunks and chips semi sweet


  • 175 ml Icing sugar
  • 25 ml Water



  • Preheat oven to 160°C
  • Line large baking sheet with parchment paper
  • In a large bowl, combine sugar, cocoa and espresso grounds, stirring until no more lumps remain
  • Stir in flour, baking powder and salt
  • In a medium sized bowl and using an electric mixer, beat the eggs until fluffy and pale yellow
  • Slowly add milk, butter and vanilla while continuing to run mixer at low speed
  • Add this mixture to the flour bowl and stir until well combined
  • Incorporate chocolate chunks and chips quickly using your hands
  • Moisten your hands slightly and scoop up half the dough
  • Form dough into a roll about 30 cm long and place on one long side of the baking sheet
  • Moisten hands as necessary and form the roll into a log about 33 cm long and 12 cm wide, flattening it down a bit on the process to get a nice biscotti profile
  • Repeat with the other half of the dough placing it on the other side of the baking sheet leaving a gap of about 5 cm between the two


  • Bake for 35 to 40 minutes to a stage where the dough develops some crack and appears firm when gently pressed on
  • Remove from oven and let cool for 10 minutes
  • Reduce oven temperature to 150°C
  • Place loaf on a cutting board and, using a bread knife, cut crosswise into slices of about 10 to 15 mm cutting at a slight angle
  • Remove parchment paper from baking sheet and carefully place slices standing up on baking sheet maintaining a gap of 5 – 10 mm
  • Bake for an additional 25 – 30 minutes or until biscotti feel dry when touched on the sides
  • Cool completely and move slices back together


  • Combine icing sugar and water stirring until you get a thick creamy texture*
  • Drizzle the glaze over the biscotti forming several lines along the length of the loafs
  • Let glaze harden overnight before storing in a tight container


* Add more sugar if the glaze is too thin. It should just barely be able to flow slowly from a spoon dipped in the glaze
Keyword chocolate, cocoa, espresso

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