Alison J. Bermack
Chocolate lovers will swoon over these crunchy biscotti. Freshly brewed espresso is the secret ingredient enhancing the rich chocolate flavor. Serve these with a little gelato, coffee, or tea for a lovely mid-afternoon treat. The chocolate drizzle is optional but adds a nice touch.
See all cookie recipes.
Preheat the oven to 325 degrees.
In the bowl of a food processor or electric stand mixer, blend the flour, cocoa powder, espresso, brown sugar, granulated sugar, baking soda, salt, 2 of the eggs, yolk, butter, and vanilla extract until the mixture comes together as a moist dough.
Add the mini chocolate chips. Transfer the mixture to a parchment paper-lined baking sheet and separate into 3 pieces. Mold each into a log 7-inches long and 2-inches wide, pressing down until the dough is about 1-inch thick.
In a bowl, beat the remaining egg with 1 tablespoon water. Brush the top and sides of the log with the egg wash.
Bake in the center rack of the oven until golden, about 30 minutes. Remove from the oven and let cool for about 20 minutes. When cooled, slice into ½-inch-thick pieces on a bias using a serrated knife.
Place the cookies flat side down and bake for about 10 minutes. Flip once and bake the other side for another 10 minutes. Remove from the oven and place on a cooling rack.
To make the drizzle, if using, place the white chocolate in a small bowl and melt in the microwave for 1 minute. Stir and then heat in 15 second intervals, stirring in between, until the chocolate is smooth.
Place the chocolate in a small plastic freezer bag, seal, and cut a small hole in one corner. Squeeze the chocolate in the desired pattern onto the biscotti. Repeat the process using the semi-sweet chocolate. Place in the refrigerator until the chocolate has hardened. Biscotti can be stored in an airtight container or frozen.