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Double Chocolate Sea Salt Biscotti

This double chocolate sea salt biscotti is a delicious and easy coffee house favorite you can make at home in no time! These biscotti have all of my favorite things: dark chocolate, flakey sea salt, and a crunchy exterior that softens when you dip it in hot espresso.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast, Dessert
Cuisine: Italian
Servings: 10

Ingredients

  • 3 tablespoons butter softened
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1 large egg
  • 1 cup all purpose flour
  • 1 tbsp cocoa powder
  • 1/3 cup dark chocolate chips
  • 1/2 tsp coffee extract optional
  • Flake Salt

Instructions

  • Preheat your oven to 350°F. Line a sheet pan with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, vanilla extract, and coffee extract (if using) until light and fluffy.
  • On low speed, add in the egg and mix until fully combined. The batter may look slightly curdled at this point— don’t be alarmed; it just means your ingredients were different temperatures.
  • Next, add the flour, cocoa powder, and chocolate chips. Mix until just combined. Make sure to scrape down the sides of the bowl to ensure that all of the flour has been incorporated.
  • Place the dough on the parchment-lined baking sheet and shape it into a log about 2” wide and 1/2-3/4” tall, depending on how thick you’d like your biscotti. If the dough starts to stick to your hands, lightly dampen them with water.
  • Sprinkle the top with flake salt.
  • Bake the dough for 20-25 minutes, or until it is set in the middle. Remove it from the oven and slice into equal sized slivers. I cut the biscotti on a diagonal about 1/2” wide but again, the size is up to you.
  • Place the biscotti back onto the baking sheet with one of the cut sides facing up. Bake for ad additional 25-30 minutes, or until the biscotti are crisp no longer soft in the center.
  • Store in an airtight container at room temperature and consume within 3 days.

Notes

Recipe adapted from King Arthur Flour’s American-Style Vanilla Biscotti.