Beerscotti: Chocolate Beer Biscotti, Made with Beer for Beer

Beerscotti: Chocolate Beer Biscotti, Made with Beer for Beer

 Something about this just isn’t right, it’s a cookie made to dunk in your beer. Who does that? Maybe I’m trying to start a beer cookie revolution that ends with crumbs at the bottom of your pint glass. Maybe I just liked the alliteration, or maybe this just ends up working. You’ll have to judge for yourself.

Beerscotti: Chocolate Beer Biscotti, Made with Beer for Beer

For this I wanted a big beer, with lots of roasted chocolate malt. Drakes Drakonic Imperial Stout works great, it’s a malty beast, as they say, and has those dry cocoa notes that work with the cocoa nibs and hazelnuts in the Beerscotti. It’s a sippin’ stout, made for lingering and conversation, it’s not a beer that wants to be ignored.

But who can ignore the guy dunking a cookie in his beer? Not me.

Beerscotti: Chocolate Beer Biscotti, Made with Beer for Beer

Chocolate Beer Biscotti


  • ¾ cup white sugar
  • 4 tbs butter
  • 2 large eggs plus 1 yolk
  • ¼ cup stout beer
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2 ¼ cup all purpose flour
  • ½ cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 tsp cornstarch
  • 1 tsp espresso powder
  • ¼ tsp salt
  • ½ cup hazelnuts
  • 1/3 cup coca nibs


  1. Preheat oven to 350.
  2. In the bowl of a stand mixer, add the sugar and butter. Beat on medium high speed until well creamed.
  3. Add the eggs and yolk, mix until mixture is pale and fluffy.
  4. Add the stout, vanilla and almond, mix until well combined.
  5. In a separate bowl whisk together the flour, cocoa powder, baking powder, corn starch, espresso powder and salt.
  6. Sprinkle the dry ingredients over the butter mixture, mix on low until just incorporated. Stir in the hazelnuts and cocoa nibs.
  7. Scoop half of the dough onto a baking sheet that has been covered with a Silpat or parchment paper that has been sprayed with cooking spray.
  8. Shape into a log that is about 8 inches long and 2 inches wide. Repeat with the other half of the dough.
  9. Bake at 350 for 30 minutes or until slightly firm to the touch. Cool for about 5 minutes. Cut diagonally into ¾ inch slices. Return to the baking sheet, cut side up.
  10. Bake until slightly crispy, about ten minutes.
  11. Cool on a wire rack.
  12. Biscotti can be made up to three days ahead of time and taste the best 24 hours after baking. Store in an air tight container.

Beerscotti: Chocolate Beer Biscotti, Made with Beer for Beer

26 thoughts on “Beerscotti: Chocolate Beer Biscotti, Made with Beer for Beer

  1. There’s everything right about this. You should dip everything in beer.

  2. The name “beerscotti” is so clever! I think it sounds like you’re on to something!

  3. I made these! The idea itself is absolutely genious, and the flavour is delicious. But they cracked up too much during the first bake! Which made them fall apart and crumble when I cet them. I’ve barely made biscotti before – any ideas about why this happens, and what I can change to make it work?

    1. It sounds like it was too dry. Do you sift your flour? Compacted flour can actually be twice as dense as sifted flour, giving you twice as much as called for. Try at least shaking your flour container or stirring it up with a fork to aerate it before spooning it into a measuring cup to get a more accurate measurement.

  4. I made these for a women’s craft drinking club party yesterday and they were a HUGE HIT! I left out the nuts and doubled the entire recipe. They were crunchy yet not too hard, and paired marvelously with a nice London Porter. Everyone loved them!

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