Chocolate Espresso Biscotti
Servings: 24 cookies
Ingredients
- 1.5 cup, plus 2 tbs all-purpose flour, spooned and leveled
- ½ cup unsweetened cocoa powder
- 1.5 teaspoon baking powder
- ½ teaspoon instant espresso powder
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 6 tbs unsalted butter softened
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- ½ cup mini semisweet chocolate chips
For Decorating (optional)
- melted chocolate white or semisweet
- Christmas sprinkles
Instructions
- Preheat the oven to 350 degrees F. Combine the flour, salt, baking powder, espresso powder, and cinnamon. Set aside.
- In a mixing bowl, cream the butter and sugar together until fluffy. Scrape down the sides and add the eggs and vanilla. Beat until combined.
- Combine half of the flour mixture, then mix in the other half. Fold in the chocolate chips.
- Scoop half the dough onto one side of the prepared pan and, using wet hands, pat it into a 10-inch x 2-inch rectangle, about 1 inch thick. Repeat with the remaining dough.
- Bake for 20 to 30 minutes, until the logs are set. Remove from the oven and let cool for 25 to 30 minutes. Reduce the oven temperature to 325°F.
- Carefully transfer the logs to a cutting board. Use a serrated knife to slice the biscotti diagonally, about ½ to ¾ inch wide. Draw the knife back and forth through the logs rather than pressing down to help prevent crumbling.
- Return the slices to the baking sheet, standing them upright with about ½ inch between each. Bake for another 25 to 30 minutes, until dry and crisp. Remove from the oven and transfer to a wire rack to cool completely.
- Dip or drizzle the cooled biscotti with melted chocolate, if desired. Allow the chocolate to set before serving.