Chocolate espresso biscotti
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 2 teaspoons instant espresso powder
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 4 ounces semi-sweet chocolate, chopped or broken into small pieces
- 8 tablespoons butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 tablespoons coarsely ground espresso beans
Directions
- Pre-heat oven to 300 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a food processor, combine the flour, cocoa,espresso powder, salt, baking powder, and chopped chocolate. Pulse until the chocolate is ground into the flour mixture.
- In the bowl of an electric mixer, cream together the butter and sugar.
- Mix in the eggs and vanilla.
- Gradually add the flour mixture just until combined.
- Stir in the chocolate chips and ground espresso beans.
- Divide the dough in half and form two logs about 14” x 2”. Place on baking sheet at least 4” apart.
- Bake for 30-35 minutes. Logs should be firm but not hard.
- Cool on a wire rack for at least 30 minutes. Leave the oven on.
- On a cutting board using a serrated knife, cut each loaf into 1/2 inch slices. (If the slices are crumbling, let the loaf cool a little longer.)
- Stand the slices, 1/2 inch apart, on a parchment lined cookie sheet. Bake for 30 minutes until the surface of the cookies is dry, though the chocolate chips will be gooey.
- Cool on a wire rack. Store in an airtight container for up to three weeks.
