Gourmet Cappuccino Biscotti
Indulge in the refined flavor of gourmet cappuccino biscotti, a delightful treat that marries the rich essence of cocoa, the bold aroma of espresso, and the irresistible crunch of semisweet chocolate chips and optional sliced almonds. Perfectly crisp and golden, these twice-baked Italian cookies pair wonderfully with your morning coffee or an afternoon latte. With just 20 minutes of prep time, the dough comes together effortlessly by blending pantry staples with luxurious ingredients like instant espresso powder and vanilla extract. The result? A sophisticated, café-inspired snack that’s as impressive as it is easy to make. Whether you enjoy them as a breakfast sidekick, a sweet mid-day pick-me-up, or a handmade gift, these cappuccino biscotti are guaranteed to elevate any occasion.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups unsweetened cocoa powder
- 1.5 tablespoons instant espresso powder
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.75 cups semisweet chocolate chips
- 0.5 cups sliced almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, instant espresso powder, baking powder, and salt until well combined.
In a separate large bowl, lightly beat the eggs and stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough feels too dry, add a teaspoon of water at a time until it just comes together.
Fold in the semisweet chocolate chips and sliced almonds (if using) until evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving enough space between them to expand slightly.
Bake the logs in the preheated oven for 25 minutes, or until firm to the touch. Remove them from the oven and allow them to cool on the baking sheet for 15 minutes.
Using a sharp serrated knife, slice the logs diagonally into ½-inch thick biscotti pieces. Arrange the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10 minutes. Flip each piece over and bake for another 10 minutes, or until crisp and golden.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 499.7 g | 182% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 250.2 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 461 mg | 35% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 2540 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
