Dark Chocolate Cappuccino Biscotti
The best start of the day is a perfect cup of coffee and a tasty Cappuccino Biscotti next to it. Crunchy dark chocolate dipped Cappuccino Biscotti is a cookie worth waking up for and perfect for dunking into a hot cup of coffee.
BISCOTTI RECIPE
“Can you pick me up a cappuccino, please!?”
I send this text message to my husband so often, I have it saved as a template on my phone. Yes, I love coffee and I can’t live without it. South American, African, Arabian, Espresso, French Roast, or Vienna, yes, I will take them all and preferably in an IV.
I’m just kidding, I have my favorite blend for espresso and for coffee. I love Espresso Bel Canto and make a special trip to Whole Foods to get the beans every week. My day instantly gets better once I get a cappuccino in my hand.
This kind of coffee love is true but it comes with a price. It can get quite expensive to get a cappuccino at a coffee shop every day.
Biscotti are twice-baked, crispy cookies. Many different flavors can be added to biscotti but a combination of chocolate and cappuccino is my favorite. I also like to bake it a little bit less the second time so the cookies are not as crunchy. Although, it’s a personal preference and doesn’t affect the delicious taste.
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Dark Chocolate Cappuccino Biscotti
Ingredients
- 3 eggs
- 1/2 cup vegetable oil
- 1/4 cup espresso 1 shot
- 1 tsp vanilla extract
- 3 3/4 all purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup white granulated sugar
- 3/4 cup brown sugar
- 10 oz dark chocolate melting wafers
Instructions
- Prepare espresso and let it cool down.
- Preheat the oven to 325 and line a large baking sheet with parchment paper.
- In a large bowl, whisk together eggs, oil, vanilla extract, and espresso until smooth.
- Whisk in both sugars.
- Add flour and baking powder and start whisking until it becomes too thick. You can either use a rubber spatula or your hands to finish mixing the ingredients. The dough will be thick but still sticky.
- Grease your hands with a little bit of oil so the dough doesn't stick to your hands and it's easier to handle.
- Separate the dough, place them on the prepared baking sheet in two and form each piece into a roll that's a little less than an inch thick and about 4 inches wide. Leave a little space between the logs.
- Bake for about 30 minutes. Take out of the oven and immediately cut the loaves into about 1/2 inch thick slices with a serrated knife.
- Place the slices on its sides and bake for another 15-20 minutes. (You can bake a few minutes less or more depending on how crispy you like your biscotti.)
- Let biscotti cool completely before dipping in chocolate.
- Melt dark chocolate wafers in the microwave or in a double boiler.
- Dip each biscotti bottom in chocolate and place the biscotti back on the baking sheet upside-down (chocolate covered bottom will be up) so that it solidifies evenly. Placing it upside down is not necessary but it looks nice.
- (*Keep biscotti in an airtight container, like a cookie jar at room temperature.)
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
These were so good with my coffee this morning!
Just checking – that is 3 3/4 cups flour? How many does this made? Thank you!
Yes, it’s 3 3/4 cups of flour and it will make about 14-16 depending on how big you slice them.
I’ve never had espresso – what does 1 shot mean? Can I just buy some already brewed espresso & measure out 1/4 cup? Thank you!
Hi Janet,
The standard for one espresso shot is one to 1.25 ounces you can use expresso powder but if you don’t want to buy a whole jar you can go to a coffee shop and just buy a shot of expresso and use that. Let me know how it goes!
I absolutely Love Biscotti! I want to use real chocolate, Callebaut is
what I wanted to use in place of the wafers
Regina, that sounds good!
Chocolate biscoottis would make a really nice Xmas gift!