Coffee Grounds Biscotti


I started thinking about about the waste from coffee because in a restaurant people drink a lot of coffee; you can end up throwing away a lot of coffee grounds. We decided to start cooking with used coffee grounds, and the dishes we came up with tasted just as good - with a rich dark coffee - as they would have using fresh coffee grounds. Just store the ground in the refrigerator in a sealed plastic container with enough space for air circulation.

Scraps, Wilts + WeedsScraps, Wilts + Weed
by Mads Refslund & Tama Matsuoka Wong


  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/4 cup used coffee grounds
  • 2 teaspoons cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 2 eggs plus 1 egg yolk
  • 1 1/4 cups chopped toasted hazelnuts


Position a rack in the middle of the oven and preheat the oven to 350 F. Line two baking sheets with parchment paper.

In a large mixing bowl, mix the flour, sugar, coffee grounds, cocoa powder, baking powder, and salt together. Stir in the eggs and yolk until just incorporated. Fold in the hazelnuts and knead for about 2 minutes, until well incorporated.

Form the dough into 4 logs about 6 inches long and 1 1/2 inches wide. Place on a baking sheet and bake for 20 minutes, until lightly browned.

Let the logs cool. Reduce the oven temperature to 200 F. Cut each log into about 5 to 6 slices, each 6 inches long by1/4 -inch-wide. Spread them flat on two baking sheets and bake for an additional 35 to 45 minutes, until hard.

Remove from the oven and cool. Store in an airtight container away from light for up to 15 days.

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This is an excerpt from Scraps, Wilt + Weeds: Turning Wasted Food Into Plenty by Mads Refslund and Tama Matsuoka Wong. Copyright © 2017 by Mads Refslund and Tama Matsuoka Wong. Reprinted by permission of Grand Central Life & Style, New York, NY. All rights reserved.

Cook time: 
Makes 20-24 biscotti
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