Double Chocolate Biscotti

By JDARK

Ingredients

• 2-1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1-1/3 cups sugar
• 1/2 cup margarine or butter
• 3 eggs
• 2 ounces semi-sweet chocolate, melted
• 1 teaspoon instant espresso coffee powder
• 3/4 cup semi-sweet chocolate mini chips

Details

Servings 12
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

1. Preheat oven to 350 degrees F.
2. Grease and flour large cookie sheet.
3. In large bowl, measure flour, cocoa, baking powder and salt.
4. In another large bowl, with mixer at medium speed, beat sugar with margarine until creamy.
5. At low speed, add eggs 1 at a time, then melted chocolate, and beat until mixed.
6. Dissolve espresso powder in 1 teaspoon hot water; beat into chocolate mixture.
7. Add flour mixture and beat just until blended.
8. With hand, knead in chocolate chips until combined.
9. On floured surface, with floured hands, divide dough in half.
10. Shape each half into a 12" x 3" log.
11. With pastry brush, brush off excess flour.
12. Place logs, about 3" apart, on cookie sheet.
13. Bake logs 30 minutes.
14. Cool logs on cookie sheet on wire rack 10 minutes or until easy to handle.
15. Place 1 log on cutting board.
16. With serrated knife, cut log crosswise into 3/4" thick diagonal slices.
17. Repeat with other log.
18. Place slices, cut side down, on cookie sheet.
19. Bake slices 20-25 minutes to allow biscotti to dry out.
20. Remove biscotti to wire racks to cool completely.