These rich dark chocolate biscotti are extra crunchy, perfect for coffee dunking!
I’m not usually one to choose biscotti as a dessert of choice. Often times, they are dry, super hard and not all that flavorful. These biscotti here, they are a different story. The rich dark chocolate and espresso salt ensure that every bite is full of flavor. And yes they are very crunchy, but that just makes them perfect for dunking into coffee, milk or even hot chocolate. This is a biscotti I can get behind!
Espresso Salted Dark Chocolate Biscotti
These rich dark chocolate biscotti are extra crunchy, perfect for coffee dunking!
Author: Lauren Lilling
Recipe type: Dessert
Makes: ~18 biscotti
Ingredients
- 265g (~2 cups) all-purpose flour
- 80g (3/4 cup) dark unsweetened cocoa powder
- 2½g (1/2 teaspoon) baking soda
- 1g (¼ teaspoon) salt
- 165g (~¾ cup) granulated sugar
- 115g (~1/2 cup, tightly packed) light brown sugar
- 150g (~3 large) whole eggs
- 59 milliliters (¼ cup) canola oil
- 30 milliliters (2 tablespoons) pure vanilla extract
- 220g (~1½ cups) dark chocolate, chopped (I used 72%)
- 6g (1 tablespoon) espresso salt
Instructions
- Preheat the oven to 350°. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together flour, cocoa, baking soda and salt; set aside
- In the large bowl of an electric mixer, beat together sugars, eggs, oil and vanilla; scrape sides of bowl with a spatula
- Reduce speed to low and stir in dry ingredients just until combined; stir in chopped chocolate and but not overmix
- Put half of dough on each prepared baking sheet and use lightly flowered hands to form into loaves (~9x5 inches and ¾ inch thick); the dough will be wet and sticky
- Sprinkle each loaf heavily with espresso salt
- Bake for 30 minutes
- Remove from oven and slice each loaf (1-inch slices); turn each slice over onto its side and bake for an additional 10 minutes
- Flip slices over once more and bake for an additional 10
- Store biscotti in an airtight container or ziplock bag up to one week or freeze up to one month
Notes
Adapted from Food and Wine
I totally agree about biscotti. But even from the picture these look rich and delicious! How perfect would they be dipped in a peppermint latte…
Ok, now I need more biscotti AND a peppermint latte!
I’m the same with biscotti but I can DEF tell these are an exception!!!
Agreed on biscotti! If I was given these to try, however, I would probably change my tune ;)
What is espresso salt?
It is basically salt made with coffee beans (here is the one I have: http://www.solunagardenfarm.com/shoponline.html#!/~/product/category=991195&id=14743781).
You could definitely substitute another good quality sea salt, though!
So perfect for National Coffee Day! I’ve never made biscotto, but now I’m tempted!
I totally agree with you! I used to work somewhere that sold biscotti, and I almost chipped a tooth every time I ate one. These look amazing!
Haha ouch!
I’m not usually super into biscotti, but with an espresso dark chocolate infusion and a bit of salt on top…I could be persuaded otherwise.
I wish I was dunking one into my coffee right now!