Chocolate Espresso Biscotti

• Vegetarian

• Produce

  • 2 tbsp Espresso beans, coarsely ground

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Cocoa powder, unsweetened Dutch-process
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 4 oz Semi-sweet chocolate
  • 1 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla extract

• Drinks

  • 2 tsp Espresso, instant powder

• Dairy

  • 8 tbsp Butter

Found on themondaybox.com

Ingredients

• 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

• Pre-heat oven to 300 degrees F. Line a baking sheet with parchment paper.
• 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.
• In the bowl of an electric mixer, cream together the butter and sugar.
• Mix in the eggs and vanilla.
• Gradually add the flour mixture just until combined.
• Stir in the chocolate chips and ground espresso beans.
• Divide the dough in half and form two logs about 14” x 2”. Place on baking sheet at least 4” apart.
• Bake for 30-35 minutes. Logs should be firm but not hard.
• Cool on a wire rack for at least 30 minutes. Leave the oven on.
• 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.)
• 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).
• Cool on a wire rack. Store in an airtight container for up to 3 weeks.