Espresso Biscotti

By Hklbrries

Biscotti is suprisingly easy to make and extremely satisfying to enjoy with a glass of milk or your morning cup of joe.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup cocoa, unsweetened
• 1 tsp baking soda
• 1/8 tsp baking powder
• 1 cup sugar
• 4 tbsp espresso powder
• 5 tbsp butter, room temp
• 2 tbsp olive oil
• Zest of 1 orange
• 2 large eggs
• 3/4 cup semisweet chocolate, chopped
• Confectioners’ sugar

Details

Servings 30

Preparation

Step 1

Preheat oven to 350 F. Grease a baking sheet.

Sift together dry ingredients. Add butter, olive oil, and zest; mix until dough starts to combine. Incorporate eggs. Add chocolate; mix until well combined but don’t overmix.

Divide dough; place two 2-inch-wide logs on sheet a few inches apart. Press slightly to flatten, dust with confec­tioners’ sugar, and bake approximately 30 minutes. Every oven is different, so be sure to bake them until each log is firm to the touch. If they are soft when you go to slice them, return them to the oven until firm.

Remove from oven. Let cool slightly. Cut into ½- to ¾-inch-thick slices. Return to oven to crisp, about 2–3 minutes, again depending on your oven. Allow to cool completely before storing in an airtight container