Espresso, dark chocolate dipped biscotti! Need I say more?
Course: Cookie, Dessert
Cuisine: American, Italian
Keyword: biscotti, chocolate, cookie, espresso
1/2cupbutter - softened
1/3cupdark brown sugar
1 1/2teaspoonsvanilla extract
1tablespooninstant espresso powder
1 1/2teaspoonsbaking powder
10ozdark chocolate morsels
3 1/2tablespoonsespresso powder
Preheat oven to 350 degrees
In a mixing bowl beat butter, sugar, 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 morsels according to the package instructions.
Add instant espresso powder and mix well.
Dip however, you like.*
*Note: You can add a small amount of vegetable or canola oil to the melted chocolate to make a smoother, glossier texture. I didn't do this and probably should have.