Espresso Salted Dark Chocolate Biscotti
Recipe type: Dessert
Makes: ~18 biscotti
These rich dark chocolate biscotti are extra crunchy, perfect for coffee dunking!
  • 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
  1. Preheat the oven to 350°. Line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, cocoa, baking soda and salt; set aside
  3. In the large bowl of an electric mixer, beat together sugars, eggs, oil and vanilla; scrape sides of bowl with a spatula
  4. Reduce speed to low and stir in dry ingredients just until combined; stir in chopped chocolate and but not overmix
  5. 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
  6. Sprinkle each loaf heavily with espresso salt
  7. Bake for 30 minutes
  8. Remove from oven and slice each loaf (1-inch slices); turn each slice over onto its side and bake for an additional 10 minutes
  9. Flip slices over once more and bake for an additional 10
  10. Store biscotti in an airtight container or ziplock bag up to one week or freeze up to one month
Adapted from Food and Wine
Recipe by Keep It Sweet Desserts at