1-First Step: Prepare the coffee base Start by preparing the coffee so it is ready to mix into the dough. Since the recipe uses both 20 ml liquid coffee and 5 g coffee powder, this is the first flavor layer that gives the biscuits their bold coffee taste. Set everything out before you begin so the mixing process moves smoothly. Place the soft butter in a large bowl. Add the sugar and begin mixing until the mixture looks pale, creamy, and smooth. This step matters because a well-creamed base helps the biscuits bake with a fine, soft crumb instead of turning dense.

2-Second Step: Add the coffee ingredients Once the butter and sugar look creamy, pour in the liquid coffee and add the coffee powder. Mix again until the coffee is fully blended into the butter mixture. At this stage, the dough may look a little loose, but that is normal. If you like a stronger coffee taste, make sure the coffee powder is fully mixed in and scraped from the sides of the bowl. The flavor should already smell rich and warm before you add the dry ingredients.

3-Third Step: Sift in the dry ingredients In a separate bowl, sift together the flour and cocoa powder. Sifting helps remove lumps and makes the dough easier to mix. It also gives the cookies a smoother finish after baking. Add the dry mixture to the wet ingredients a little at a time. Stir until the dough becomes compact and holds together. The finished dough should feel soft but not sticky. If needed, use your hands to bring it together gently without overworking it. For the best texture, stop mixing as soon as the dough comes together. Overmixing can make the cookies tougher than you want.

4-Fourth Step: Chill the dough well Shape the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for at least 2 hours. This resting time is important because it firms up the butter and makes the dough much easier to shape into neat coffee bean cookies. If you are short on time, a longer chill is still better than rushing this step. Cold dough keeps the biscuits from spreading too much in the oven and helps them hold the coffee bean shape better.

5-Fifth Step: Shape the biscuits After chilling, divide the dough into pieces of about 15 g each. Roll each portion into a slightly flattened oval shape, like a small coffee bean. Place them on a baking sheet lined with parchment paper, leaving a little space between each one. Now use a small knife or skewer to make the classic S-shaped incision on each biscuit. This is what gives Biscotti Al Caffè A Forma Di Chicco Di Caffè their signature look. Once shaped, chill the tray for another 30 minutes so the cookies stay firm during baking.

6-Sixth Step: Bake at the right temperature Preheat your oven before baking. Use a static oven at 170°C for about 20 minutes, or a fan oven at 150°C for about 10 minutes. Every oven works a little differently, so watch the cookies near the end of baking time. They should be set and lightly firm, with a pleasant cocoa-coffee aroma. If you want another useful baking reference, the cookie-shaping and baking advice from King Arthur Baking’s biscotti tips is a great place to compare techniques for crisp, even results.

7-Final Step: Cool and finish Remove the biscuits from the oven and let them cool on the tray for a few minutes before moving them to a rack. Cooling on a rack helps them firm up without trapping steam underneath. Once completely cool, you can dust them with powdered sugar if you like a softer, sweeter finish. These cookies are lovely with coffee, tea, or hot chocolate. They also make a nice homemade gift because their shape is eye-catching and the aroma stays inviting even after they cool.