Espresso Chip Biscotti

Move oven racks to top and bottom 1/3 of the oven. Line 2 cookie sheets with parchment. Preheat oven to 325ºF.

Stir flour, baking powder, and salt together. Set aside.

Stir espresso powder and vanilla together. With an electric mixer, beat eggs, sugar, and espresso mixture for several minutes until thickened. On low speed, mix in flour. Once combined, stir in chocolate chips.

With wet hands, form dough into 2 logs, one on each sheet, about 4 inches wide and 3/4 inch tall. Bake for 25 minutes, rotating the pans halfway through.

Remove the sheets from the oven and let rest for 10 minutes. Meanwhile, move one of the oven racks to the center.

After 10 minutes, spray the logs with water. Use a serrated knife to slice the cookies straight up and down, about 3/4 inch wide.

Place all of the cut cookies, standing up, on one cookie sheet. Bake for 25 minutes more. Remove from the oven and cool on a wire rack.

Store cookies in a container at room temperature. They won’t go stale, but if they soften a bit, crisp them up by baking them for about 5 minutes at 300ºF.