1-First Step: Brew the coffee and get your tools ready Start by brewing the coffee first, then let it cool slightly so it does not melt the butter. Line a baking sheet with parchment paper and set out a bowl, a spatula, a knife, and plastic wrap. This small bit of prep makes the rest of the recipe flow more smoothly.

2-Second Step: Cream the butter and sugar Put the 230 grams soft butter and 130 grams sugar in a bowl. Mix until the texture becomes pale, smooth, and creamy. This step matters because it gives the biscuits a softer crumb and helps the dough come together easily.

3-Third Step: Add the coffee flavor Pour in the 20 milliliters liquid coffee and add the 5 grams coffee powder. Stir well so the coffee blends evenly into the butter mixture. The aroma should already smell warm and inviting at this stage.

4-Fourth Step: Sift and add the dry ingredients Sift the 120 grams flour with the 20 grams cocoa powder. Add the dry mix to the bowl little by little. Mix gently after each addition so the dough becomes compact without turning dry or crumbly. If the dough feels too soft, chill it a little longer before shaping. If it feels too firm, let it sit at room temperature for a few minutes. Small changes in room temperature can affect how easy the dough is to handle, especially for home bakers in warm kitchens.

5-Fifth Step: Shape and chill the dough Gather the dough into a ball and wrap it in plastic wrap. Refrigerate it for at least 2 hours. This chilling step is important because it helps the biscuits keep their coffee bean shape during baking. For busy parents or working professionals, this part can be done ahead of time and baked later in the day.

6-Sixth Step: Portion into equal pieces After chilling, divide the dough into 15-gram pieces. Using a kitchen scale helps you get even biscuits, which means they bake at the same rate. You should have enough dough for about 30 biscuits.

7-Seventh Step: Form the coffee bean shape Roll each piece into a slightly flattened oval, just like a coffee bean. Then use a knife to score an S-shape on top. This little line is what gives Biscotti Chicco di Caffè its classic look. Be gentle so the shape stays neat and the dough does not crack too much.

8-Eighth Step: Chill again before baking Arrange the shaped biscuits on the parchment-lined baking sheet. Place the tray in the refrigerator for 30 minutes. This second chill helps the shapes stay clean and tidy in the oven, especially if your kitchen is warm.

9-Ninth Step: Bake at the right temperature Preheat a static oven to 170°C and bake for 20 minutes. If you are using a fan oven, set it to 150°C and bake for 10 minutes. Keep an eye on the biscuits near the end of baking, since ovens can vary. You want them set and lightly firm, not dark or hard.

10-Tenth Step: Cool and finish Move the biscuits to a rack and let them cool fully. Once cool, you can dust them with powdered sugar for extra flavor if you like. The sugar finish is optional, but it gives the biscuits a pretty look and a light sweet touch.