CHOCOLATE ESPRESSO BISCOTTI

• 2 cups all-purpose flour
• ½ cup unsweetened Dutch-process cocoa powder Note: If you use natural cocoa powder instead of Dutch-process , use ½ teaspoon of baking soda instead of the baking powder.
• 2 teaspoons instant espresso powder
• ½ teaspoon salt
• 2 teaspoons baking powder
• 4 ounces semi-sweet chocolate chopped or broken into small pieces
• 8 tablespoons 1 stick 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

1. Pre-heat oven to 300 degrees F. Line a baking sheet with parchment paper.
2. 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.
3. In the bowl of an electric mixer, cream together the butter and sugar.
4. Mix in the eggs and vanilla.
5. Gradually add the flour mixture just until combined.
6. Stir in the chocolate chips and ground espresso beans.
7. Divide the dough in half and form two logs about 14” x 2”. Place on baking sheet at least 4” apart.
8. Bake for 30-35 minutes. Logs should be firm but not hard.
9. Cool on a wire rack for at least 30 minutes. Leave the oven on.
10. On a cutting board using a serrated knife, cut each loaf into ½ inch slices. (If the slices are crumbling, let the loaf cool a little longer.)
11. Stand the slices, ½ 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).
12. Cool on a wire rack. Store in an airtight container for up to 3 weeks.

Packing Tips

Wrap pairs of biscotti in plastic wrap, then store in an air tight container or zip lock bag. If shipping in hot weather, leave out the chocolate chips. Chopped nuts can be substituted for the chocolate chips, if desired.