These espresso flavored biscotti cookies with chocolate chips and almonds are the ideal afternoon pick-me-up when dipped in dark roasted coffee or black tea.

The Italian word “Biscotto” plural “Biscotti” translates to twice-cooked/baked. These cookies are baked in logs or bars, then cut into slices, and baked until crisp and dry.

Dry cookies? Yes, dryness is desirable for these types of cookies! Traditionally because the low moisture content meant you could store them longer, but today the dryness makes them the perfect cookie to dip into a hot liquid or sweet wine.

I haven’t tried these cookies dipped in wine, but I think they would be scrumptious for an after dinner treat with some port or Vin Santo.

Espresso Biscotti with Chocolate Chips and Almonds Recipe


  • 1 tablespoon instant espresso powder
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1 pinch of salt
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips (If using regular size, chop coarsely)
  • 1/4 cup almonds, slivered


  1. Preheat the oven to 325ºF and line 1 sheet pan with parchment paper.
  2. In a small bowl, dissolve the instant espresso powder with 1 tablespoon hot water. Set aside.
  3. In a medium bowl, sift together the flours, baking powder, and salt. Set aside.
  4. In an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 4-5 minutes. Mix in the eggs, one at a time. Mix in the espresso flavoring and vanilla extract. With the mixer on low, add in the flour mixture and mix until just combined. Mix in the chocolate chips and almonds just until incorporated.
  5. Divide the dough into 3 equal portions and form each portion into a log (2 inches thick). Do not flatten the logs (the dough will be sticky). Place the logs onto the sheet pan, a few inches apart from each other. Bake until golden brown, about 30 minutes.
  6. Remove from the oven and let cool slightly. Turn the oven down to 275ºF. Transfer logs to a clean cutting board. Using a serrated knife, slice the logs diagonally, 1/2 inch thick. Discard the end pieces (or munch on them like I did). Place the cookies cut side down on the sheet pan and bake for another 30 minutes, until toasted and dry.

Makes about 25 cookies.