Make it Naked

Chocolate Espresso Biscotti

I don’t forget much but when I do I make sure it’s substantial – like forgetting to take in the groceries. Not the pack of gum and potatoes I picked up two hours ago before making all my other stops, but the seven bags of groceries I just spent the last hour and a half buying…and not realizing it until the next morning when I’m SURE I bought milk yesterday, but it’s not in the refrigerator.

So, now, my car smells like the trashcan I should’ve just thrown $100 in and I don’t have milk for my coffee, the latter obviously more dreadful.

And so the idea for this biscotti was born – “If you can’t drink your coffee, eat it.” After all, I think I deserve a treat as I’ve somehow managed to execute one of the greatest “senior moments” of all time at the age of 29.

No milk, no problem. This biscotti is made of the simplest ingredients that most people probably have in their pantry – or in my case, their trunk. The cocoa and chocolate chunks make these decadent and irresistible. The espresso gives an energy boost that might just help you remember to bring in your groceries.

This biscotti is chocolatey, crunchy and caffeinated. The cookie trifecta. It’s great for dunking, so enjoy with a hot cup of coffee, hot tea, or…a glass of cold milk. Crap.

Chocolate Espresso Biscotti
Makes 30-35 cookies

2 cups flour
1 cup (about 5 oz) chopped semi-sweet chocolate
1/3 cup unsweetened cocoa powder
3 tablespoons instant coffee or espresso powder
3/4 teaspoon kosher salt
1 teaspoon baking soda
3/4 cup granulated sugar
2 tablespoons butter, melted (I used salted)
3 eggs
1 teaspoon pure vanilla extract


  1. Preheat oven to 350°
  2. Combine the flour, chocolate chunks, cocoa, espresso, salt and baking soda in a bowl. Mix and set aside.
  3. With an electric mixer, or by hand, combine the butter, sugar, eggs and vanilla. Next, slowly add in the flour mixture and mix until fully combined. The dough will be very sticky.
  4. With well floured hands, form two logs of dough on a parchment covered cookie sheet (I really recommend using parchment here as the dough is very sticky and it also seems to help the bottoms from burning). The logs should be about 12 inches long and 2 inches wide.
  5. Bake until firm (about 35 minutes). Take the biscotti out of the oven and let cool on the sheet for 30 minutes.
  6. Using a serrated knife, slice each log into 1/2-1inch pieces. Lay each cookie on its side and bake for an additional 10-15 minutes until centers are dry. Remove from the oven and let the biscotti rest, allowing it to cool and harden completely. Quick lesson: “Biscotti” means “twice-baked.” Get it?

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Posted on November 3, 2010

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