Let me invite you into my coffee loving world. A world where my Keurig never gets a break, breakfast blend flows like water, the crew at DD know my coffee order (that’s embarrassing), and my french press gets more attention than the waffle maker on a Sunday. A world where it is not only acceptable to put coffee in cookies, but encouraged. A world where dipping said coffee flavored cookies into actual coffee is the norm.

Coffee drinkers, won’t you join me?

Biscotti is made from wet dough. Flour your hands and form it into two rectangular logs. Bake them, cool them slightly, slice them, and bake the slices. The double baking creates that crispy texture perfect for dunking into warm drinks.

You’re going to love these. Happy weekend, coffee cheers!

Crunchy mocha flavored biscotti with chocolate chips, a chocolate dunk, and lots of hazelnuts. Have your coffee and eat it too!



2 cups + 2 Tablespoons (265g) all-purpose flour (plus more for your hands) (measured correctly)
1 Tablespoon unsweetened natural or dutch processed cocoa
1 cup (200g) packed light or dark brown sugar (I prefer light)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup (60g) unsalted butter, cold and cubed
3 large eggs
2 Tablespoons instant coffee dissolved in 2 Tablespoons warm water1
1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract
1 cup (180g) mini chocolate chips2
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk


1/2 cup (56g) chopped hazelnuts, such as Diamond of California chopped hazelnuts
8 ounces semi-sweet chocolate, coarsely chopped

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