Espresso Biscotti

🧂 Ingredients

• 1/2 cup Unsalted butter – softened
• 1/3 cup Dark brown sugar
• 1/3 cup Granulated sugar
• 1 1/2 teaspoons Vanilla extract
• 1/4 teaspoon Salt
• 1 tablespoon Instant espresso powder
• 1 1/2 teaspoons Baking powder
• 2 large Eggs

  at room temperature
• 2 cups All-purpose flour
• 10 oz Dark chocolate chips
• 3 1/2 tablespoons Instant espresso powder

Instructions

• 1 Preheat oven to 350 degrees
• 2 In a mixing bowl beat butter, sugars, vanilla extract, salt, espresso powder,
  and baking powder until smooth.
• 3 Beat in the eggs one at a time, scraping down the sides.
• 4 On low speed add in flour. The dough will be sticky.
• 5 Using damp fingertips, shape a log (or 2) on a prepared pan. About 10-11″ long
  and 2″ wide.
• 6 Bake for 25 minutes at 350 degrees.
• 7 Reduce oven temperature to 325.
• 8 Remove from the oven and let cool enough to be handled about 10-15 minutes.
  
  Carefully transfer to a cutting board.
  
  With a serrated knife, carefully slice the logs into 3/4 inch thick slices and
  arrange on the baking sheet cut side down.
  
• 9 Return the sliced biscotti back into the oven and cook for another 25 minutes
  until crispy.
• 10 Let them cool before dipping.
• 11 Melt chocolate chips according to the package instructions.
• 12 Add instant espresso powder and mix well.
• 13 Dip however, you like.*

Nutrition Info