Mocha White Chocolate Biscotti (Time Saver

• Vegetarian

• Baking & Spices

  • 1 (16.5 ounce roll refrigerated sugar cookie dough
  • 1 (3.5 ounces bar white chocolate
  • 1/3 cup All-purpose flour
  • 1 1/2 tbsp Cocoa powder
  • 1 cup Melting chocolate
  • 1 Nonpareil sprinkles
  • 1 tsp Vanilla

• Drinks

  • 2 1/2 tsp Espresso, powder

Found on themondaybox.com

Ingredients

• 1 (16.5 ounce) roll refrigerated sugar cookie dough, brought to room temperature for about 15 minutes)
• 2 ½ teaspoons espresso powder
• 1 teaspoon vanilla
• ⅓ cup all-purpose flour
• 1 ½ tablespoons cocoa powder (I used fair trade 365 brand from Whole Foods)
• 1 (3.5 ounces) bar white chocolate, cut into chunks, or ¾ cup white chocolate chips ( I used a Green & Black’s fair trade white chocolate bar)
• For decorating:
• 1 cup melting chocolate (I used Chocoley.com Bada Bing Bada Boom dipping and coating dark)
• Nonpareil sprinkles

Directions

• Preheat the oven to 350° F. Line a baking sheet with parchment paper.
• In a small bowl, mix the espresso powder and vanilla
• In the bowl of an electric mixer, stir together the espresso powder and vanilla with a spoon.
• Add the cookie dough, flour, and cocoa powder and mix until combined.
• Mix in the white chocolate chunks.
• Divide the dough in half and place on prepared baking sheet.
• Form two 12” x 2” loaves, each about ¾” thick. Space the loaves at least 3” apart to allow for spreading while baking.
• Bake for 24-26 minutes until the dough is firm and springs back to the touch. Remove from the oven, but leave the oven on.
• Allow the loaves to cool for about 10 minutes on the baking sheet.
• Cut the loaves into ¾”- 1” thick slices. (If dough crumbles, allow it to cool longer.)
• Spread out the slices slightly on the baking sheet (standing up), and return to the oven for 10 minutes.
• Remove from the oven and cool completely on wire racks.
• To decorate: Line a baking sheet with wax paper. Melt the chocolate in a small bowl at 50% power for 1 minute. Stir. If not completely melted, return to the microwave for 10 second intervals at 50% power, stirring between heating intervals. Dip the end of the biscotti in the melted chocolate. Sprinkle on the nonpareils over a bowl. Place the completed biscotti on the prepared baking sheet. Refrigerate for 5-10 minutes until the chocolate is set.
• Store at room temperature in an airtight container for up to 3 weeks.