Chocolate Chip and Coffee Biscotti

Chocolate Chip and Coffee Biscotti

One of my favorite treats to bake at home and bring along on a long hike are homemade biscotti. Biscotti are crunchy, twice-baked cookies, and are great for dipping. Homemade biscotti are infinitely better than any you can buy in a store, and when you’re hungry and need a quick energy boost, they’re even yummier. Biscotti are great to stuff in your pack because they’re almost indestructible, unlike most cookies, and they also age well. I like them even better a few days after I’ve baked them.

I like to make several different types of biscotti, from dried cherry and pistachio to cinnamon sugar. The basic recipe is the same. The variation comes in the flavorings and add-ins. After my post on camping coffee, I was inspired to make chocolate chip and coffee biscotti for our recent ski trip. With a hot cup of coffee, they were a great ending to our fantastic picnic.

Shaping biscotti logs before baking

A couple of tips for making great biscotti:

  1. After you bake the biscotti logs, brush or spray them with water. This softens the logs just enough to make cutting easier.
  2. Don’t try to slice the biscotti too thin—3/4 inch is about right.
  3. If you want short biscotti, slice them straight across. If you want them to be longer, slice them at an angle.
Chocolate Chip and Coffee Biscotti

Chocolate Chip and Coffee Biscotti


20–24 biscotti

Prep Time / Cook Time


Activity Guide

Backpacking, Bike Touring, Car Camping, Day Trip, Picnic


  • 2 3/4 cups (355 g) all-purpose flour
  • 1 cup (200 g) sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons finely ground dark roast coffee
  • 1 cup (170 g) chocolate chips
  • 2 tablespoons canola oil (or other flavorless oil)
  • 2 teaspoons pure vanilla extract
  • 3 large eggs


  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Whisk
  • 2 mixing bowls
  • Baking sheet
  • Serrated knife (or sharp chef's knife)


  1. Preheat oven to 350° F. Line a baking sheet with parchment or a silicon baking mat, or coat with cooking spray.
  2. Combine flour, sugar, baking powder, cinnamon, salt, ground coffee, and chocolate chips in a mixing bowl.
  3. In a separate large bowl, combine oil, vanilla and eggs.
  4. Add dry ingredients to wet ingredients and stir until blended well. The dough will be quite dry. With your hands, knead the dough just until it comes together.
  5. Divide the dough in half and shape each portion into a log, about 8 inches long, flattening the log to about 1-inch thick. Place the logs several inches apart on the prepared baking sheet.
  6. Bake for 35 minutes. Reduce the oven temperature to 325°F. Remove the logs from baking sheet and cool for about 5 minutes. Brush the logs lightly with water and let them cool for another 5 minutes.
  7. On a cutting board, with a serrated knife, cut the biscotti into 3/4 inch slices. Arrange the slices, cut side down, on the baking sheet and bake for 10 minutes. Turn the slices over, and bake for another 10 minutes. Remove from the oven and let cool. The biscotti will be slightly soft until they cool completely.

18 thoughts on “Chocolate Chip and Coffee Biscotti

  1. Hey, I found your blog while searching on the internet your report looks extremely exciting for me. I am going to add a backlink and bookmark your internet site. Keep up the excellent perform!

  2. Hi there! this recipe was great! I have a subscription to Backpacker, and found one of your recipes featured and thought I would check out the blog….thanks for saving me from freeze dried food!!!!! I love the food that can be made before the trip and carried along like this one, so if you are looking for feedback there it is. 🙂 Thanks ladies!

    1. Thanks for checking us out, Lisa! And thanks for the feedback. We just went camping on Santa Cruz Island and cooked almost all our food ahead of time. As much as we love cooking outdoors, it was so relaxing that it was all done ahead of time.

  3. Wonderful recipe! I’ve never tried to make biscotti before, but the idea of having some on our upcoming 4 day paddle trip was just irresistible. Easy to make, delicious, packable. I’ve shared them with 4 people so far, and rave reviews all around.


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  5. Great, great recipe for hiking and backpacking!!!

    I doubled the coffee, added 3/4 C chopped almonds and 3/4 C chopped walnuts,
    used 1 Tbls cinnamon and 1 Tbls Nutmeg, and used coconut oil.


  6. Thanks for the great recipe. Wondering if you think it would work to sub some protein powder for the flour to up the protein? Also do you have nutrition info for these? calorie counts are everything on a long haul! Thanks!

  7. as the coffee grounds are left in the recipe would that be French press or Turkish grind 🙂

    Since I’ve never seen a coffee flavored cake with the coffee grounds left in I was just interested in how it goes down, not that I see any negative remarks. I was just confirming that leaving the grounds in say instead of adding coffee liquid was really what you wanted, then I noted there was no liquid component in the recipe. Looks like everything depends on all those eggs.

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