Espresso & dark chocolate biscotti
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Espresso & dark chocolate biscotti

By Liberty Mendez

Treat yourself to these moreish biscotti or box up as a gift. This twist adds espresso to the mix, enhancing the creamy richness of the chocolate

  • Prep:20 mins
    Cook:50 mins
    plus cooling and setting
  • Serves 16
  • Easy

Nutrition per serving

  • kcal 192
  • fat 8g
  • saturates 3g
  • carbs 27g
  • sugars 0g
  • fibre 1g
  • protein 3g
  • salt 0.2g

Ingredients

  • 300g plain flour
  • 100g caster sugar
  • 50g light brown soft sugar
  • 1½ tsp baking powder
  • 80g vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
  • 2½ tbsp instant coffee granules, dissolved in 3 tbsp hot water and cooled
  • 250g dark chocolate chips

Tip

TIRAMISU TWIST
Use leftover biscotti in a tiramisu in place of sponge fingers. Soften in some coffee first – they’ll retain their texture and add depth of flavour.

Method

  1. Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Set aside. Put the flour, sugars, baking powder and a good pinch of salt into a large bowl, then stir to combine.

  2. Whisk the oil, egg, vanilla extract and coffee together in a separate small bowl. Slowly pour the wet ingredients into the dry, mixing until you have a dry dough. Fold in 100g of the chocolate chips. Knead the dough until smooth – it will be quite dry, but if it’s too difficult to knead, add another 1 tbsp water. Divide the dough in half, shaping each piece into a 25 x 8cm log, and transfer both to the prepared tray. Bake for 25-30 mins, then leave to cool on the tray for 15 mins.

  3. Reduce the oven to 160C/140C fan/gas 3. Slice the biscotti logs into 1-2cm-thick slices crosswise using a sharp knife, you should have about 16. Return to the tray and bake for 15-20 mins more, turning the tray around halfway through. Leave to cool slightly on the tray, then transfer to a wire rack and leave to cool completely. Melt the remaining chocolate chips in the microwave in 20-second bursts until smooth, or in a heatproof bowl set over a pan of barely simmering water, then dip one end of the cooled biscotti into the melted chocolate. Transfer to a sheet of baking parchment and leave to set. Will keep in an airtight container for up to five days.

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