Dark Chocolate Espresso Biscotti

Dark chocolate, coffee and Italian cookies… for this recipe, the title says it all. Well, almost all. It doesn’t mention that—for cookies—they are actually low in sugar, low in fat and, thanks to whole wheat flour and almond meal, they are even (somewhat) nutritious! I wouldn’t go so far as to recommend them for breakfast, but if you’re in the mood for a chocolate fix, these will hit the spot at almost any time of day.

If you don’t have almond meal (almond flour or ground almonds) on hand, you could probably get away with using an extra 1/4 cup of flour instead, but you’ll lose some flavor, protein and nutrition with the exchange.

Dark Chocolate Espresso Biscotti

Makes almost 2 dozen biscotti

2 1/2 cups 50/50 flour*
1/4 cup almond meal
1/4 cup cocoa
1/4 cup instant coffee granules
2 teaspoons baking powder
1/8 teaspoon salt

3/4 cup sugar
2 large eggs
1/4 cup brewed coffee at room temperature
2 tablespoons canola oil
2 teaspoons vanilla extract

1 cup semi-sweet or bittersweet chocolate chips

* You can buy this off the shelf, but I use a less-expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix ready, use 1 1/4 cups each of all-purpose and whole wheat flour for this recipe.

1. Preheat oven to 350°F. Cover a large baking sheet with parchment paper or a Silpat mat.
2. In a medium bowl, whisk together first six ingredients: flour, almond meal, cocoa, coffee granules, baking powder and salt. Set aside.
3. Combine sugar, eggs, brewed coffee, canola oil and vanilla in the bowl of an electric mixer. Blend on medium-high speed for 2 minutes.
4. Add flour mixture to wet ingredients and blend until dough starts to pull together.
5. Add chocolate chips, mixing until they are fully incorporated. Dough will be stiff.
6. Turn dough out onto Silpat mat or a work surface dusted with flour.
7. Using wet (for Silpat only) or lightly floured hands, shape into a log about 16 inches long, 3 1/2 inches wide and 1 inch thick.
8. Bake on prepared pan for 30 minutes at 350° F.
9. Remove from oven and cool for 10 minutes. Reduce oven temperature to 325° F.
10. Carefully transfer log to cutting board and cut diagonally into 1/2-inch slices.
11. Place slices upright on the mat or pan, spacing them about 1/2 inch apart.
12. Bake 20 minutes at 325° F.
13. Transfer to wire racks to cool.

Store in an airtight container at room temperature for 5-7 days. To extend storage time, freeze in an airtight container immediately after cooling.

© Liesl K. Bohan  |  SavvyBaker.com