Espresso Salted Dark Chocolate Biscotti

Posted on September 29, 2014  |  Print Recipe

These rich dark chocolate biscotti are extra crunchy, perfect for coffee dunking!

Espresso Salted Dark Chocolate Biscotti -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:
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
  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

Notes
Adapted from Food and Wine

Espresso Salted Dark Chocolate Biscotti -These rich dark chocolate biscotti are extra crunchy, perfect for coffee dunking!

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