Cardamom Coffee Chocolate Biscotti Recipe (2024)

Cardamom Coffee Chocolate Biscotti Recipe (1)

ALL/ Breakfast/ Snack/ Sweets/ Winter

December 18, 2018


This Cardamom Coffee Chocolate Biscotti recipe is perfect for the holidays or when you are planning to have friends over for tea or coffee. The biscotti can be made ahead of time and stored in an airtight container for up to a week.

Cardamom Coffee Chocolate Biscotti Recipe (2)

Checking in for a quick one today and to share this amazing biscotti recipe! I made an addicting hybrid of the Spicy Double Chocolate Chip Biscotti recipe found in my Vegetarian Heartland cookbook and the Cardamom Coffee Cream Scones found in my Platters and Boards cookbook! These end results are a subtly sweet biscuit meant to be dunked in teas and coffee. I promise that the instructions look more complicated than they are – you are basically going to make one dough that splits off into two bowls (so you can add two different flavors) and then pile one part of the dough over the over so you end up with an impression looking two flavor biscotti.

Cardamom Coffee Chocolate Biscotti Recipe (3)

Cardamom Coffee Chocolate Biscotti


  • 2cupsall-purpose flour
  • 1tsp baking powder
  • 1tspsea salt
  • 1/4cupdutch-process cocoa powder
  • 1tspground cardamom
  • 1tspground coffee
  • 6Tbspunsalted butterroom temperature
  • 1cuppacked brown sugar
  • 1tspvanilla extract
  • 2eggs
  • 3/4cupsemisweet chocolate chips


  1. Preheat the oven to 350°F [180°C]. Line a baking sheet with parchment paper.

  2. In a large bowl, whisk together the flour, baking powder, and salt. Pour half of the flour mixture into another bowl, then whisk in the cocoa powder. In the first bowl without the cocoa powder, whisk in cardamom and coffee grounds.

  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-low speed until creamy, about 2 minutes. Add the vanilla followed by the eggs, one at a time, and beat until combined, about 30 seconds.

  4. Make a well in the center of the flour mixture without the cocoa and pour half of the butter-sugar mixture into the center. Using a sturdy spatula or your hands, fold the dough until a stiff ball forms. Fold in the chocolate chips and set aside.

  5. Add the cocoa mixture to the remaining butter-sugar mixture and mix on medium speed until a stiff ball forms, about 2 minutes. Stir in any dry ingredients that remain at the bottom of the bowl.

  6. Have ready a piece of wax paper that is 25-in [63.5-cm] long and dust it with flour. Transfer the cocoa dough ball to the wax paper. Dust the top of the cocoa dough and top with another layer of wax paper. Using a rolling pin, roll out the dough into a 61/2-by-11-in [16.5-by-28-cm] oval that’s about 1/2 in [12 mm] thick. Transfer to the prepared baking sheet. Repeat with the other dough ball, rolling it into a 61/2-by-11-in [16.5-by-28-cm] oval that’s about 1/2 in [12 mm] thick. Place the rolled-out dough directly on top of the cocoa dough. Gently press the two doughs into each other and shift around the layers as needed to cover the edges so that the chocolate chip layer covers the cocoa layer completely.

  7. Bake for 30 minutes. Remove from the oven and carefully cut on the diagonal into 3/4-in [2-cm] slices. Turn the biscotti pieces so the cut sides are facing up and bake until dry and dark around the edges, about 15 minutes more. Let cool completely. Store in an airtight container for up to 1 week.

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Comments 6



  • Laurie

    December 15, 2019

    Am I missing the cayenne in the ingredients list? Didn’t even realize it was part of the recipe until I read the instructions.


    • Shellywest


      December 18, 2019

      Oh! Thanks for catching – no cayenne in this recipe! I adapted it from another one of my recipes which was a spicy chocolate biscotti. Will remove now!


  • Cris

    December 16, 2019

    Hello there! I’m going to try to make this tonight and see that cayenne is in the instructions but not on the ingredient list. Would you mind letting me know how much to use? I would very much appreciate it. Looking forward to giving these a try!


    • Shellywest


      December 18, 2019

      Oh! Thanks for catching – no cayenne in this recipe! I adapted it from another one of my recipes which was a spicy chocolate biscotti. Will remove now!


  • jude

    April 25, 2020

    these are brilliant!
    tons of flavor and not sweet.
    great directions and easy to make.
    gorgeously impressive as well.
    a huge hit in my home.
    thank you so much, shelly.


  • Aime

    June 14, 2020

    Made these today and they’re delicious! I subbed cacao powder for cocoa powder as it’s all I had. Not sure if this affected my dough because they never formed a stiff ball, they were very wet, impossible to roll with a rolling pin, so I used wet hands to shape each layer directly on parchment on my baking sheet.

    The biscotti turn out pretty large, especially after puffing up a little in the oven, so I would recommend shaping two logs instead of one or cutting the recipe in half.


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Cardamom Coffee Chocolate Biscotti Recipe (2024)


What does baking soda do in biscotti? ›

Make sure that your baking powder isn't expired. Baking soda – baking soda helps the biscotti rise and spread. Make sure that your baking soda isn't expired. Sugar- we used granulated sugar for this recipe.

How can I make my biscotti less hard? ›

In general, I got a better texture (not as hard) by reducing the quantity of flour. To make the biscotti crisp, I slice them quite thin (about 1/4 inch) using a serrated bread knife. Less cooking time is important for a soft Biscotti... Also when mixing make a soft dough that must be handled with a large spoon..

What is significant about the baking of biscotti? ›

The Roman biscotti were more about convenience food for travelers rather than a pleasurable treat for leisurely diners. Unleavened, finger-shaped wafers were baked first to cook them, then a second time to completely dry them out, making them durable for travel and nourishment for long journeys.

Why didn't my biscotti spread? ›

If the temperature of your ingredients isn't just right, you won't get the results you want - like when your cookie dough refuses to spread out evenly on the baking sheet. This could be caused by too-cold butter or eggs that haven't been brought to room temperature.

What happens if you forget baking powder in biscotti? ›

Baking soda is a leavening agent. It creates air bubbles (technically, carbon dioxide) in your batter, when heated. Without it, your baked goods will not rise to the desired levels and the airy texture you're looking for will be adversely affected.

Should you refrigerate biscotti dough before baking? ›

You guessed it, add the dry ingredients to the large bowl with the wet ingredients. Fold in the pistachios, cardamom, and vanilla extract. Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time.

Is butter better than oil in biscotti? ›

Yes, you can substitute oil for butter in biscotti. However, there are a few things to keep in mind: The texture and flavor of the biscotti may be slightly different with oil. Butter has a richer flavor and can contribute to a crisper texture, while oil may result in a softer, less crispy biscotti.

How do you keep homemade biscotti crispy? ›

How to Store Biscotti: Maximize Crunch & Prevent Soft Biscotti. To store biscotti, keep it in an airtight container at room temperature. Lining the container with a paper towel will help soak up any excess moisture that finds its way in.

What is an interesting fact about biscotti? ›

The history of this long, crusty cookie is impressive dating all the way back to the Roman Empire. The Roman Empire – The original biscotti was Roman and designed more for convenience than as a leisurely treat. Travelers used this cookie as a long-lasting source of nourishment during long journeys.

Why does my biscotti crumble when I slice it? ›

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

What is the difference between American and Italian biscotti? ›

Biscotti can be either the traditional Italian type which is very crunchy and intended for dunking in coffee, tea, or wine. Or they can be the softer American type, eaten like any cookie. The Italian type keeps longer and has no butter, so they are much lower calorie and very low fat.

Why didn't my biscotti get hard? ›

If your biscotti are too soft then it is likely that the cookies were not baked for long enough second time around. If your biscotti slices are around 1/2cm/1/4 inch thick then they should only need around 20 minutes in an oven preheated to 180c/350F to dry out sufficiently.

How sticky should biscotti dough be? ›

The dough.

Biscotti dough is inherently sticky. I recommend adequately flouring your hands before working the dough, and if it's still too sticky to handle, add a little flour at a time but just enough so you can work with it.

What method is commonly used to achieve the desired light airy texture in biscotti? ›

To make these cookies, start by whipping eggs and a couple of extra egg yolks together with sugar, vanilla, and almond extract. This step is key to making biscotti that are crisp but not hard. Get the mixture very pale, thick, and airy. All that air will help lighten the biscotti.

What is the benefit of baking soda in cookies? ›

Baking soda also serves another important purpose when it comes to cookies: It encourages spreading by raising the mixture's pH, which slows protein coagulation. This gives the dough more time to set before the eggs set, which results in a more evenly baked cookie.

What happens when you put baking soda in cookies? ›

Baking soda

When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie. Baking soda is generally used in recipes that contain an acidic ingredient such as vinegar, sour cream or citrus.

What role does baking soda play in making cookies? ›

When baking soda is mixed with an acid, the baking soda produces bubbles and a carbon dioxide gas, which cause the raw dough or batter to rise as a result. When baking soda is used in cookies, it gives the cookies a chewy, coarse texture.

Is baking soda really important for cookies? ›

You technically can leave out baking soda in certain recipes (like chocolate chip cookies or pancakes) in a pinch, but you need to understand that your finished product will not be as light and fluffy as the recipe intended. Unless you have no other option, you really should use a leavening substitute.


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