The mix of coffee flavor and chocolate are a perfect combination. This sweet treat is a perfect companion to your coffee ritual. the melted chocolate on top is optional, but it looks great and adds an extra dose of chocolate. If you don’t have mini chips, regular chips are just fine.

Beautifully coffee scented Italian cookies!

Yield: 24 biscotti


  • 2 1/2 cups all purpose flour
  • 1 stick unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon baking powder
  • 2 teaspoons instant espresso coffee granules
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup mini chocolate chips
  • 3/4 cup chopped walnuts
  • 2 large eggs
  • 2 tablespoons Kaluha or coffee liqueur
  • 1 egg white, for egg wash
  • 2 ounces melted milk chocolate for drizzling


Preheat oven to 350. Line a baking sheet with parchment paper. Whisk together flour, coffee, cinnamon, baking soda and salt. In a bowl fitted with an electric mixer, cream the softened butter and brown sugar until light and fluffy. Scrape down the sides of the bowl and add the eggs, one at a time, until well incorporated. Beat in the kaluha. Add the flour mixture, followed by the chocolate chips and walnuts and stir on low speed until just combined. Scrape the sticky dough out of bowl and using lightly floured hands, divide the dough in half into two equal logs about 3/4-inch high and 2 inches wide allowing several inches in between. Brush the logs with the egg white on the top and sides. Bake for about 30-35 minutes. Allow the biscotti logs to cool on the pan for 5-10 minutes. Using a sharp knife, slice the logs on the diagonal into about 3/4-inch slices and turn the biscotti on their sides and place back in the oven for 5-7 minutes allowing them to bake and crisp up a bit. Cool the biscotti on the pan. When completely cool, melt the milk chocolate in the microwave on very low heat so it doesn’t seize. Using the tines of the fork, dip into the bowl and drizzle melted chocolate on the tops of the biscotti. Enjoy!