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Espresso Chocolate Chip Biscotti

Delicious espresso coffee-infused biscotti with chocolate chips and optional walnuts.

  • Total Time: 1 hour and 5 minutes
  • Yield: 24 biscotti cookies 1x


Units Scale

3 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup plus 1 tablespoon strong espresso coffee (cooled)
1 tablespoon plus 1 teaspoon milk
1 large egg yolk
1 teaspoon vanilla
1/2 cup chocolate chips (dark semi-sweet)
1/2 cup chopped walnuts (optional)


Blend dry ingredients together. In a small bowl, whisk together espresso, milk, egg yolk, and vanilla. Add to the dry ingredients and mix until a very dry and thick dough is formed.
Turn the dough onto a lightly floured surface and knead several times. Halve the dough and roll out into two logs that are about 12” x 2” in diameter. Place the logs on a non-stick baking sheet, leaving a few inches space in between them. Flatten the logs slightly using your palms.
Bake for 35 minutes at 350°F. Score the baked logs diagonally and cool for 10 minutes. Lower the oven temperature to 300°F and cut the logs diagonally into 3/4” slices. Bake for 5 minutes per side. Allow the biscotti to cool completely.
Store in an airtight container. Makes approximately 24 biscotti cookies.

  • Author: 9
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Italian
  • Diet: Halal


  • Serving Size: 1 biscotti cookie
  • Calories: 100 kcal
  • Sugar: 5g
  • Sodium: 100mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: Espresso Chocolate Chip Biscotti, Italian Cuisine, Biscotti Recipe, , , ,