Chocolate and espresso are a wonderful flavor combination. As with so many desserts, the biscotti tastes better a day or two after they are made.
There are so many different flavor combinations you can make with this slender versatile cookie. The possibilities are endless.
Biscotti means twice baked in Italian. That does not mean these cookies are hard to make. Oh no far from it. Never before have I made something so easy and with very little effort.
You can get most, if not all of the ingredients from your local grocery store.
You could probably purchase biscotti from your grocery store, but these are so easy to make why would you want to?
These cookies are hard and crunchy. They stand up to multiple dunkings into your favorite drink.
So if you are a dunker this cookie is for you.
I love to serve with morning coffee or late afternoon with a cocktail.
Chocolate Espresso Biscotti
Ingredients:
1/3 cup butter softened
2/3 cup white sugar
1/4 cup cocoa powder
2 teaspoons baking powder
2 eggs
2 teaspoons espresso coffee
2 cups all purpose flour
1/2 cup mini chocolate chips
Directions:
Preheat oven to 375 degrees
In a large mixing bowl fitted with a paddle attachment, add butter, sugar, cocoa and baking powder. Beat until combined. Add eggs to mixture one at a time. Add the espresso. Beat in as much flour as you can if the mixer appears to be struggling, stir in the rest of the flour by hand. Fold in chocolate chips. The dough should be really thick.
Divide the dough in half, and on a floured surface shape into a log. Place logs side by side on a cookie sheet. Flatten the logs down with your fingers until they are about 2-3 inches wide
Bake for 25 minutes.
Allow to cool one hour, then cut logs diagonally about 1/2 inch slices. Lay slices on a cookie sheet. Bake 8-10 minutes or until very crisp. Cool on rack. Store in airtight container for up to 1 week.
