Chocolate week has come to an end and I’ll be sad to see it go, but I’m excited to start making some fun fall recipes. These biscotti are so rich and full of dark chocolate and Italian espresso. They are crisp enough to be dipped into coffee, tea or cocoa but the addition of brown sugar makes the inside tender enough to be enjoyed on their own. The recipe is adapted from one of my grandmother’s biscotti recipes that she’s been making for years and years, so I had the pleasure of adapting an already perfected recipe.
Makes about 8 very large biscotti
1 1/2 cups all purpose flour
1/2 cup dark chocolate cocoa powder
1 1/2 tsp baking soda
1/8 tsp kosher salt
1 1/2 tbs espresso powder
1 1/2 tsp vanilla
1 large egg plus 2 tbs of whisked egg
1/2 stick of butter
1/2 cup dark chocolate chunks
3/4 cup white sugar
1/4 cup light brown sugar
- Preheat oven to 350 degrees Fahrenheit.
- Combine dry ingredients, except sugars, in a bowl and whisk until smooth and combines.
- Cream the butter and sugars together until combined.
- Add the eggs, vanilla and espresso powder to the creamed butter and sugar and whisk until well combined.
- Add the dry ingredients and whisk until well combined.
- Fold in chocolate chunks.
- Roll the dough into 1-2 logs, depending on how large you prefer your biscotti.
- Place the dough log on a parchment lined baking sheet and slightly flatten.
- Bake at 350 degrees Fahrenheit for about 30 minutes.
- Remove from oven and slice on the diagonal into cookies.
- Turn the cookies so the cut side is on the baking sheet.
- Return the cookies to the oven and bake at 300 degrees Fahrenheit for another 30 minutes.
- Remove from oven, allow to cool and enjoy!