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Chocolate Espresso Biscotti is perfect for dunking.
Preheat oven to 375 F.
In a large mixing bowl fitted with a paddle attachment, add butter, sugar, cocoa and baking powder. Beat until combined. Add eggs into the mixture one at a time. Add the espresso and mix to combine. Beat in as much flour as you can. If the mixer appears to be struggling, stir in the rest of the flour by hand. Fold in chocolate chips. The dough should be really thick.
Divide the dough in half, and on a floured surface shape each half into a log. Place logs side by side on a cookie sheet. Flatten the logs down with your fingers until they are about 2-3 inches wide
Bake for 25 minutes. Remove pan from the oven and turn off the oven. Allow biscotti to cool one hour. Preheat oven to 375 F towards the end of the cooling time. Then cut logs diagonally into about 1/2 inch slices. Lay slices on a cookie sheet, cut side up. Bake 8-10 minutes or until very crisp. Cool on rack. Store in an airtight container for up to 1 week.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!