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Chocolate Espresso Biscotti

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Delightful Italian cookies combining rich chocolate and espresso flavors, perfect for coffee lovers.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup chocolate chips
  • 1 tablespoon finely ground espresso

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
  3. Whisk together the eggs and vanilla extract in another bowl.
  4. Add the dry ingredients to the egg mixture and mix until combined. Stir in the chocolate chips and espresso.
  5. Divide the dough in half and shape each half into a log on the prepared baking sheet.
  6. Bake for 25-30 minutes until firm. Cool for 10 minutes before slicing.
  7. Slice the logs into 1 inch thick biscotti pieces. Arrange cut side down on the baking sheet.
  8. Bake for another 15 minutes until dry and crunchy. Allow to cool completely before serving.

Notes

Serve with coffee, hot chocolate, or dessert wine. Store in an airtight container for up to two weeks.

Nutrition

Find it online: https://doughgirlbylea.com/chocolate-espresso-biscotti-recipe/

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