1-First step: Make the coffee base Start by preparing the coffee so it has time to cool a little before you mix it into the dough. Use part of it as liquid coffee and keep the flavor strong enough to stand out in the baked biscuits. This step matters because hot coffee can soften the butter too much and change the texture of the dough. While the coffee cools, set out the butter so it is soft and easy to cream. Measure everything before you begin. That small bit of prep makes the whole recipe smoother, especially if you are baking with kids or during a busy evening.

2-Second step: Cream the butter and sugar Put 230 g soft butter and 130 g sugar into a bowl. Mix them until the texture looks creamy and smooth. This step adds air to the dough, which helps the cookies bake up with a delicate bite. If the butter is too cold, the mixture may look lumpy. Let it sit at room temperature for a bit longer if needed. If it is too soft, place it back in the fridge for a few minutes. A balanced texture here helps the dough behave better later.

3-Third step: Add the coffee Stir in 20 ml liquid coffee and 5 g coffee powder. Mix until the coffee is spread evenly through the butter and sugar mixture. The dough should smell pleasantly rich and a little bittersweet at this point. This is where the Biscotti Al Caffè A Forma Di Chicco Di Caffè flavor begins to show. The liquid coffee adds moisture and aroma, while the coffee powder gives the cookies a stronger taste. If you like a deeper coffee note, use a bold brew.

4-Fourth step: Sift in the dry ingredients Sift together 120 g flour and 20 g cocoa powder, then add them to the bowl a little at a time. Stir until a dough forms. The mixture should look soft but not sticky. If it feels too loose, keep mixing gently until it comes together. Sifting helps remove lumps from the cocoa and makes the dough smoother. It also keeps the texture even, which is useful when you want all 30 biscuits to bake at about the same pace.

5-Fifth step: Shape the coffee beans Take small portions of dough and shape them into oval forms. Then use a knife or small tool to cut a gentle S shape on each biscuit. That mark creates the coffee bean look and gives these cookies their signature style. Try to keep the pieces the same size so they bake evenly. If some are larger than others, the small ones may brown too fast. For neat shaping, roll the dough lightly in your hands before cutting the center line.

6-Sixth step: Chill the dough Place the shaped biscuits on a tray and chill them in the fridge for 2 hours. Then chill them for 30 more minutes. This rest time helps the cookies hold their shape in the oven. Do not rush this part. Cold dough spreads less, which keeps the coffee bean shape clean and neat. If your kitchen is warm, chilling becomes even more helpful. You can also freeze the shaped dough for later baking if your schedule is tight.

7-Seventh step: Bake until set Bake the biscuits at 170°C for 20 minutes in a static oven or at 150°C for 10 minutes in a fan oven. Watch them closely near the end, since ovens can vary. The cookies should look set and lightly firm, but not overly dark. If you like a softer bite, remove them as soon as they are baked through. If you prefer a slightly firmer texture, let them stay just a little longer. The cocoa makes it harder to judge browning, so go by the look and feel, not color alone.

8-Final step: Cool and serve Move the baked biscuits to a rack and let them cool fully. This step keeps the bottoms from getting damp. Once cool, you can dust them with powdered sugar for extra flavor and a pretty finish. Serve Biscotti Al Caffè A Forma Di Chicco Di Caffè with espresso, cappuccino, tea, or hot milk. They also travel well in lunch boxes and gift tins. If you like sweet treats for sharing, try these crowd-friendly cheesecake bars another time.