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

Crunchy dark chocolate dipped Cappuccino Biscotti is a cookie worth waking up for and perfect for dunking into a hot cup of coffee.

5 from 1 vote

Print Pin Rate

Course: Cookies, Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Servings: 20

Calories: 147kcal

Author: Lyuba Brooke

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

Calories: 147kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 15mg | Potassium: 156mg | Fiber: 2g | Sugar: 16g | Vitamin A: 41IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 2mg

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