The BBC Good Food logo
A selection of espresso and dark chocolate biscotti

Espresso & dark chocolate biscotti

A star rating of 3.4 out of 5.13 ratingsRate
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling and setting
  • Easy
  • Serves 16

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

  • Vegetarian
Nutrition: Per serving


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.


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.

Goes well with

Recipe from Good Food Vegetarian Christmas, December 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.4 out of 5.13 ratings

Sponsored content