Name: Biscotti al caffè a forma di chicco di caffè Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 1 h 34 min
Cuisine: Italian
Ingredients: 1 tablespoon warm milk; 1 tablespoon instant coffee; 70 g unsalted butter, at room temperature; 1 egg yolk; 135 g all-purpose flour; 35 g cornstarch; 15 g unsweetened cocoa powder; 2 pinches salt; 65 g powdered sugar; 60 g dark chocolate

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If you have a soft spot for coffee and delightful, crunchy cookies, you are in for a treat with these Biscotti al caffè a forma di chicco di caffè. These charming coffee-flavored biscotti shaped like coffee beans are a beautiful melding of rich cocoa, aromatic coffee, and tender yet crisp textures that simply melt in your mouth. Each bite is a little celebration of Italian tradition and pure joy, perfect for pairing with your morning brew or an afternoon espresso. Trust me, once you make these, you’ll want to keep a stash hidden for yourself!

Biscotti al caffè a forma di chicco di caffè Recipe - Recipe Image

Ingredients You’ll Need

Getting started with Biscotti al caffè a forma di chicco di caffè is a joy because the ingredient list is wonderfully straightforward but incredibly purposeful. Each component brings something special to the table—whether it’s the rich cocoa flavor, the coffee aroma, or the perfect cookie structure.

1 tablespoon hot milk: Helps dissolve the coffee powder and adds moisture to the dough.
1 tablespoon instant coffee: The star ingredient that infuses these biscuits with an authentic coffee punch.
135 grams all-purpose flour: Provides the base and structure for the dough, essential for that perfect crunch.
35 grams cornstarch: Adds a delicate softness to balance the crunchiness.
15 grams unsweetened cocoa powder: Gives a deep chocolate undertone and beautiful dark color.
2 pinches of salt: Enhances all the flavors and balances the sweetness.
70 grams softened butter: Brings richness and helps create that melt-in-your-mouth texture.
65 grams powdered sugar: Keeps the sweetness gentle and smooth without graininess.
1 egg yolk: Binds everything together for a tender crumb and adds color.
60 grams dark chocolate: For dipping and decorating, offering a decadent finish that complements the coffee notes.

How to Make Biscotti al caffè a forma di chicco di caffè

Step 1: Prepare the Coffee Mixture and Dry Ingredients

Begin by gently heating the milk in a cup until warm and then stir in the instant coffee until completely dissolved. This coffee-infused milk will saturate the dough with vibrant coffee flavor. Meanwhile, combine the flour, cornstarch, cocoa powder, and salt in a bowl—this dry mix will create the perfect chocolate-coffee base for your biscotti.

Step 2: Cream Butter and Sugar, Then Combine Everything

In a separate bowl, beat the softened butter and powdered sugar together until light and fluffy, which brings airiness to your dough. Add in the egg yolk and continue mixing until absorbed. Next, pour in the coffee mixture and fold it in gently. Finally, sift the dry ingredients into this wet mixture to ensure a smooth, lump-free dough. Transfer the dough to your work surface and knead just until it’s uniform—avoid overworking to keep the texture delightfully tender.

Step 3: Chill and Shape the Dough

Form your dough into a neat rectangle or block, wrap it tightly with plastic wrap, and refrigerate for at least an hour. This resting step is key for firming up the dough, which makes shaping those charming coffee bean shapes so much easier. Once chilled, divide the dough into small portions and roll each into a thin “snake” about 2 cm thick. Cut these into pieces approximately 1.5 cm long. Now comes the fun part: gently roll each piece into a small elongated oval, flatten it lightly, and press a shallow groove lengthwise with a knife to mimic the classic coffee bean line. The attention to detail here makes these biscotti irresistible!

Step 4: Bake the Biscotti

Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper. Arrange your shaped biscotti with a little space between them to ensure even cooking. Bake for 12 to 14 minutes until the edges are just crisp and the aroma fills your kitchen with a warm coffee-chocolate hug. Allow them to cool completely on a wire rack before moving on to the finishing touch.

Step 5: Decorate with Chocolate

Coarsely chop the dark chocolate and melt it gently either in the microwave or over a double boiler until smooth and glossy. Dip each cooled biscotto halfway into the chocolate, letting the excess drip off, then place them on parchment paper to set. This luscious chocolate coating adds a rich contrast to the coffee flavor and an elegant look to your Biscotti al caffè a forma di chicco di caffè.

How to Serve Biscotti al caffè a forma di chicco di caffè

Garnishes

While these biscotti are stunning on their own, a sprinkle of finely chopped toasted hazelnuts or a light dusting of cocoa powder over the chocolate-dipped end can elevate their presentation and add delightful texture contrasts. A tiny pinch of flaky sea salt on the chocolate also adds a sophisticated twist, enhancing the coffee and cocoa notes.

Side Dishes

Pairing Biscotti al caffè a forma di chicco di caffè with rich Italian espresso or creamy cappuccino makes for a match made in heaven. They also complement a glass of dessert wine like Vin Santo or a cup of hot chocolate, creating a wonderful, indulgent afternoon treat.

Creative Ways to Present

These biscotti shine on a rustic wooden platter alongside a small bowl of mascarpone or ricotta cheese with honey drizzle for dipping. For a festive touch, serve them in a decorative tin or wrap a few individually in cellophane tied with a ribbon—perfect as a heartfelt homemade gift that shows off your baking talent and love for coffee culture.

Make Ahead and Storage

Storing Leftovers

Once completely cooled and chocolate-set, store your biscotti in an airtight container to maintain their crisp texture. They will stay fresh for up to two weeks when kept in a cool, dry place, making them a fantastic make-ahead treat for unexpected guests or just your day-to-day coffee breaks.

Freezing

If you want to keep these delightfully shaped biscotti longer, you can freeze them after baking but before dipping in chocolate. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. When ready to enjoy, thaw completely and dip in melted chocolate for that freshly made feel.

Reheating

To bring out the crunch and refresh the aroma, warm your biscotti briefly in a preheated oven at 150°C (300°F) for about 5 minutes before serving. This gentle heat revives their crispness without melting the chocolate coating, making each bite as glorious as the first.

FAQs

What is the secret to shaping the biscotti like coffee beans?

The key is rolling your dough into small cylinders and then flattening slightly before creating a shallow groove lengthwise with a knife. This groove mimics the classic shape of a coffee bean and gives each biscotto its distinctive look.

Can I use instant espresso powder instead of instant coffee?

Yes, instant espresso powder works beautifully and typically offers a stronger coffee flavor, so you might consider using slightly less if you prefer a milder taste.

Are these biscotti crunchy or soft?

These biscotti strike a lovely balance: they are crisp on the outside with a tender interior, perfect for dipping in drinks without too much crumbling.

Is it necessary to chill the dough?

Chilling is important because it firms the dough, making it easier to shape into the delicate coffee bean form and also helps to develop flavors for a richer result.

Can I substitute dark chocolate with milk chocolate for dipping?

Absolutely! Milk chocolate will give a sweeter, creamier coating, which pairs wonderfully with the coffee and cocoa flavors, though dark chocolate keeps the balance slightly more sophisticated.

Final Thoughts

Making Biscotti al caffè a forma di chicco di caffè at home is such a joyful experience, not only because of their nostalgic coffee charm but also because they bring a touch of Italian elegance to any snack time. These biscuits are perfect little treats to enjoy yourself or share with loved ones while savoring the aroma and taste of fresh coffee. Give this recipe a whirl—you’ll be hooked on these irresistible coffee bean delights in no time!

Biscotti al caffè a forma di chicco di caffè Recipe

★★★★★

4.9 from 17 reviews

Author: Simon
Total Time: 1 hour 34 minutes (including chilling time)
Yield: 40 cookies 1x
Diet: Vegetarian

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Description

Delight in these elegant Biscotti al caffè a forma di chicco di caffè, coffee-flavored cookies shaped like coffee beans. These rich, cocoa-infused treats combine the robust taste of coffee with silky dark chocolate, perfect for a sophisticated snack or to accompany your favorite espresso.

Instructions

Prepare the coffee milk mixture: Heat the milk in a small cup until warm, then add the instant coffee and stir until fully dissolved. Set aside. In a separate bowl, combine the flour, cornstarch, cocoa powder, and salt.
Create the dough base: In a mixing bowl, cream the room temperature butter with the powdered sugar using a hand mixer until light and fluffy. Add the egg yolk and continue beating until fully incorporated. Pour in the warm coffee milk mixture and mix well. Sift the dry ingredients directly into the wet mixture and stir gently with the mixer just until combined. Transfer the dough onto a clean surface and gently knead it by hand until smooth and uniform, taking care not to overwork it. Shape the dough into a rectangular block, wrap tightly with plastic wrap, and refrigerate for at least 1 hour (or up to 3 days). If refrigerated for a long time, remove 30 minutes before shaping to soften slightly.
Shape the cookies: Preheat your oven to 160°C (320°F) in static mode and line a baking tray with parchment paper. Divide the chilled dough into 2-3 portions and roll each into a 2 cm diameter log. Cut these logs into approximately 1.5 cm pieces to make around 40 portions. Form each piece into a small ball, elongate slightly, then gently flatten on the baking sheet. Using a knife, make a shallow longitudinal incision down the center of each cookie to mimic the shape of a coffee bean. Repeat until all dough is shaped.
Bake the biscotti: Place the baking tray in the oven and bake for 12-14 minutes, or until the cookies have set but are still slightly soft. Remove from the oven and let cool completely on a wire rack.
Chocolate decoration: Roughly chop the dark chocolate and melt it either in the microwave in short bursts or over a double boiler. Dip each cooled cookie halfway into the melted chocolate, allow the excess chocolate to drip off, and place them on parchment paper to set. Once the chocolate has hardened, store the biscotti in an airtight container to keep fresh.

Notes

For best texture, do not over-knead the dough to prevent tough cookies.
You can prepare the dough up to 3 days in advance; allow it to warm slightly before shaping.
Use good-quality dark chocolate with at least 60% cocoa for rich flavor.
Store biscotti in an airtight container at room temperature for up to a week.
These biscotti pair wonderfully with espresso or cappuccino.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert, Snack, Cookies
Method: Baking
Cuisine: Italian