Chocolate Espresso Biscotti

A great cookie to have with your cup of morning coffee or a quick-grab snack before you start your day, these chocolate espresso biscotti are the perfect not-too-sweet treat.

Because I haven't posted in a week or so, I thought that I would post two recipes consecutively.  Just like the Chocolate Vanilla Caramel Latte Cupcake, these biscotti are also chocolate flavored with a caffeine component!  If you didn't know by now, anything that is coffee flavored or chocolate flavored will get my attention right here and now.  The great thing about these biscotti are that they are not too sweet and goes very well with a cup of hot coffee.  Drizzle some white chocolate on and I don't think that anybody could resist this delicious and yet simplistic treat.

Biscotti are not hard to make; the only time consuming part of it is the baking, cooling, and rebaking to get the nice crumbly texture when you bite into it.  Instead of drizzling white chocolate onto the cookie itself, you can also mix it into the batter before you form it into a log. If you want to go all out, why not put chocolate in the batter and drizzle on chocolate after it is done baking!

Chocolate Espresso Biscotti Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3 tablespoons instant espresso powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) butter;softened
• 1 1/4 cup sugar
• 2 large eggs
• 2 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, sift together flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.  Set aside.
3. With a stand mixer or with a hand-held mixer, cream together butter and sugar.  Add in eggs and vanilla, continue to mix until everything is fully incorporated.
4. Pour in dry ingredients and continue to mix until a soft dough forms.
5. On a cookie sheet lined with parchment paper, divide the dough in half and form a 4'' x 10'' log with each portion of dough.  Place logs 3-4 inches apart from each other.
6. Bake the logs in the preheated oven for 25 minutes.  After 25 minutes, remove from oven and let biscotti logs cool for 20 - 30 minutes.  
7. With a serrated knife, gently cut the biscotti into 3/4 - 1 inch thickness in a diagonal motion.
8. Place biscotti back onto the cookie tray, having the cut side down.  Bake for 10 - 12 minutes.
9. Remove from oven, let cool, and drizzle with melted white chocolate.