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.
“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
- 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
- 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.)