Imagine dunking a crisp, decadent biscotti into your morning cappuccino, experiencing a symphony of rich dark chocolate and bold coffee flavors that transport you straight to an Italian café. These dark chocolate cappuccino biscotti aren't just a cookie - they're an experience that will revolutionize your coffee break and impress even the most discerning dessert enthusiasts. With a perfect balance of intense cocoa, subtle coffee notes, and a satisfying crunch, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/4 cup dark chocolate chips
- 2 large eggs
- 1 teaspoon instant coffee granules
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper, ensuring the surface is completely covered.
- In a medium mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Ensure there are no lumps in the dry ingredients.
- In a separate large mixing bowl, whisk the eggs and sugar together until the mixture becomes light and slightly frothy, about 2-3 minutes using an electric mixer.
- Dissolve the instant coffee granules in 1 tablespoon of warm water, then add to the egg mixture, stirring until completely incorporated.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to create a cohesive dough. Mix until just combined to avoid overmixing.
- Fold in the dark chocolate chips, distributing them evenly throughout the dough.
- Transfer the dough onto the prepared baking sheet and shape into two long, flat logs approximately 12 inches long and 2-3 inches wide. Leave space between the logs for expansion.
- Smooth the tops of the logs with a spatula or wet fingers to create an even surface.
- Bake in the preheated oven for 20-25 minutes, until the logs are firm to the touch and slightly cracked on top.
- Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, cut the logs diagonally into 1/2-inch thick slices. Lay the slices flat on the baking sheet.
- Return the biscotti to the oven and bake for an additional 10-12 minutes, flipping them halfway through to ensure even browning and crispness.
- Remove from the oven and transfer to a wire rack to cool completely. The biscotti will continue to crisp up as they cool.
- Store in an airtight container at room temperature for up to 2 weeks. Serve with espresso or cappuccino for the ultimate Italian-style treat.
Tips
- Use high-quality cocoa powder and dark chocolate chips for the most intense flavor profile.
- When mixing the dough, be careful not to overmix - this can lead to tough biscotti.
- Ensure your logs are evenly shaped for consistent baking and slicing.
- Use a sharp serrated knife when cutting the biscotti to get clean, precise slices.
- Allow biscotti to cool completely before storing to maintain their signature crispness.
- For extra flavor, consider adding a light dusting of espresso powder or drizzling with melted dark chocolate after cooling.
- Store in an airtight container to preserve texture and freshness for up to two weeks.
- Experiment with different mix-ins like chopped nuts or orange zest for unique variations.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 12g
Protein: 2g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 20mg
