Chocolate Biscotti (Dorie Greenspan)
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tbsp instant espresso powder
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
6 tbsp unsalted butter, room temperature
1 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1 cup chopped almonds
4 oz bittersweet chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone baking mat.
Sift together the flour, cocoa, coffee powder, baking soda, baking powder, and salt.
With a mixer, cream the butter and sugar on medium speed for about 2 minutes until light. Scrape down the sides of the bowl and add the eggs and vanilla; beat for another 2 minutes. Decrease the speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl and mix in the chopped nuts and chocolate.
Turn the dough out onto a work surface and knead a few times just to incorporate any dry ingredients that didn’t get mixed in before. Divide into two portions; on the baking sheet, shape each portion into a 12 x 2 inch log. Dust the tops with a little sugar to make them look pretty, Bake for 25 minutes.
Remove the sheet from the oven and let it cool on a rack for 20 minutes. Then, with a very sharp, serrated knife, slice the logs into about 3/4 – 1 inch slices and leave the slices standing up on the baking sheet (some people lay them down, but I like both sides to get crispy). Return to the oven for another 10-15 minutes of baking.
Transfer biscotti to a rack to cool.