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.
Ingredients
Scale
Wet Ingredients
- 1 tablespoon warm milk
- 1 tablespoon instant coffee
- 70 g unsalted butter, at room temperature
- 1 egg yolk
Dry Ingredients
- 135 g all-purpose flour
- 35 g cornstarch
- 15 g unsweetened cocoa powder
- 2 pinches salt
- 65 g powdered sugar
Decoration
- 60 g dark chocolate
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
Nutrition
- Serving Size: 1 cookie (approx. 15 g)
- Calories: 85 kcal
- Sugar: 3.5 g
- Sodium: 20 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
Keywords: biscotti, italian cookies, coffee cookies, chocolate dipped biscotti, coffee bean shaped cookies, homemade biscotti
