1-First Step: Prepare the coffee Start by preparing the coffee first so it has time to cool a little if needed. You need 20 milliliters of liquid coffee and 5 grams of coffee powder. Since coffee brings most of the flavor here, use a strong brew or a bold instant coffee mix for the best result. Once the coffee is ready, set it nearby. This keeps the mixing process smooth and quick. A little organization now makes the whole recipe feel easier later.

2-Second Step: Cream the butter and sugar Place the 230 grams of soft butter and 130 grams of sugar in a mixing bowl. Cream them together until the mixture looks smooth and light. This step helps create a softer biscuit and gives the dough a nice base. Do not rush this part. Soft butter mixes best when it has had time to sit at room temperature. If the butter is too hard, the dough may feel lumpy and harder to shape.

3-Third Step: Add the coffee flavor While mixing, add the liquid coffee and coffee powder. Blend until the coffee is fully mixed through the butter and sugar. The dough should smell rich and slightly bitter in a pleasant way. This is the point where the recipe starts to feel like a real coffee treat. The cocoa powder will deepen the color later, but the coffee is already doing a lot of the flavor work.

4-Fourth Step: Sift in the dry ingredients Sift the flour and cocoa powder into the bowl. Sifting helps remove lumps and keeps the dough smoother. Then knead everything together until you get a compact dough that holds its shape. Use gentle pressure and stop once the dough comes together. Overmixing can make the biscuits less delicate. The goal is a firm, workable dough, not a sticky batter.

5-Fifth Step: Chill the dough Shape the dough into a ball, wrap it in plastic, and refrigerate for at least 2 hours. This chilling time is important because it helps the dough firm up. A cold dough is much easier to divide and shape later. If you are planning ahead, you can chill it even longer. In fact, this dough can be made a day before baking. That makes it a smart choice for parties, holidays, or a calm weekend baking session.

6-Sixth Step: Shape the coffee bean biscuits After chilling, divide the dough into 15-gram portions. Roll each one into an oval flattened ball. Then cut an S-shaped incision into the center of each piece to mimic the look of a coffee bean. Try to keep the sizes even so the biscuits bake at the same rate. If you want to check the shape, compare each piece as you go. The little S-cut is what gives Biscotti Al Caffè A Forma Di Chicco Di Caffè its signature look.

7-Seventh Step: Chill again before baking Arrange the shaped biscuits on a baking sheet, then chill them for 30 minutes. This second chill helps them hold their form in the oven. It also reduces spreading, which is important for the bean shape. If your kitchen is warm, this step matters even more. A short rest in the fridge can make the difference between neat biscuits and flat ones.

8-Final Step: Bake, cool, and serve Preheat a static oven to 170°C and bake for 20 minutes. If you are using a fan oven, bake at 150°C for about 10 minutes. Keep an eye on the biscuits near the end of the baking time so they do not overbrown. Once baked, move them to a wire rack and let them cool completely before serving. They will firm up as they cool, which gives them that lovely crisp bite. For a finishing touch, dust with powdered sugar if you want a softer look and a little extra sweetness.