Espresso Chocolate Biscotti

Espresso Chocolate Biscotti

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  • 3 cups unbleached flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 cup sugar
  • 1 tablespoon instant coffee powder
  • 3 eggs
  • 1 1/2 cups chocolate chips


Preheat oven to 350° F.

In a small bowl, combine flour, baking powder and salt. In a heavy-duty mixer, combine butter, sugar and coffee powder and smooth and fluffy. Add eggs until combined. Mix dry ingredients into the butter-egg mixture until almost combined, then add chocolate chips.

Transfer dough to a lightly floured surface and gather together. Divide the dough into 2 logs. Place on a baking sheet sprayed with oil. Pat dough to even up the shapes.

Bake until firm to the touch, 25 to 30 minutes. Let cool completely. Reduce oven to 275° F.

With a serrated knife, cut logs diagonally into 1/2-inch slices. Return the slices, cut-side down, to the baking sheet. Bake until brown, about 25 minutes.

Cool cookies on wire racks. Store in an airtight container for up to 2 weeks, or freeze.

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