Ingredients

The following ingredients have 24 Servings
  • 1/2 cup Unsalted butter - softened
  • 1/3 cup Dark brown sugar
  • 1/3 cup Granulated sugar
  • 1 1/2 teaspoons Vanilla extract
  • 1/4 teaspoon Salt
  • 1 tablespoon Instant espresso powder
  • 1 1/2 teaspoons Baking powder
  • 2 large Eggs (at room temperature)
  • 2 cups All-purpose flour
  • 10 oz Dark chocolate chips
  • 3 1/2 tablespoons Instant espresso powder

Instruction

  • Preheat oven to 350 degrees
  • In a mixing bowl beat butter, sugars, vanilla extract, salt, espresso powder, and baking powder until smooth.
  • Beat in the eggs one at a time, scraping down the sides.
  • On low speed add in flour. The dough will be sticky.
  • Using damp fingertips, shape a log (or 2) on a prepared pan. About 10-11″ long and 2″ wide.
  • Bake for 25 minutes at 350 degrees.
  • Reduce oven temperature to 325.
  • Remove from the oven and let cool enough to be handled about 10-15 minutes.Carefully transfer to a cutting board.With a serrated knife, carefully slice the logs into 3/4 inch thick slices and arrange on the baking sheet cut side down.
  • Return the sliced biscotti back into the oven and cook for another 25 minutes until crispy.
  • Let them cool before dipping.
  • Melt chocolate chips according to the package instructions.
  • Add instant espresso powder and mix well.
  • Dip however, you like.*