Triple Chocolate Espresso Biscotti

• Ingredients

  • 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 3/4 teaspoon salt 6 tablespoons unsalted butter, softened 1 cup white sugar 2 eggs 2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water 3/4 cup bittersweet chocolate, roughly chopped 8 ounces white chocolate, roughly chopped

Found on sweetpoppyseed.com

Description

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 1 cup white sugar
• 2 eggs
• 2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
• 3/4 cup bittersweet chocolate, roughly chopped
• 8 ounces white chocolate, roughly chopped

Directions

• Preheat oven to 350°F with the rack in the middle. Line a cookie sheet with parchment paper or a silicone baking mat.
• Whisk the flour, cocoa, baking soda and salt in a medium bowl.
• In another large bowl, beat butter and sugar with a stand mixer until the mixture is light, fluffy and pale. Beat in the eggs, one at a time, until completely incorporated. Beat in the espresso.
• With the mixer on low, mix in the dry ingredients, until just combined. Mix in chopped chocolate. Try to not overmix the dough.
• Flour your hands a little and half the dough. Take each half of the dough and form 2 uniform 2-inch tall loaves directly on the baking sheet. Space the loaves 2-3 inches apart as they will expand a tad. Gently mold and elongate the loaves by pressing, and flattening with your hands. Don’t worry if they are not completely flat.
• Bake for about 25-27 minutes until firm. Remove pan from the oven and cool 10 minutes. On a cutting board, use a serrated (or not … I’ve used both types) knife to diagonally cut the cookies into 1/2-inches slices.
• Reduce oven to 325°F. Lay the cookies cut side down on the same baking sheet (remove the parchment or baking mat) and return to the oven for 15 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.
• For the white chocolate dip: Melt the white chocolate over simmering water in a double boiler or using 20-second short bursts on and off in the microwave, stirring until melted. Dip the biscotti bottoms in the chocolate and lay cut side down on waxed paper until chocolate hardens.
• Store in airtight container in a cool place.