Espresso Chocolate Biscotti
Yield: 24 cookies
Perfect for dipping into coffee or tea, this crispy biscuits are an Italian treat.
Preheat oven to 350° F.
In a small bowl, combine flour, baking powder and salt. In a heavy-duty mixer, combine butter, sugar and coffee powder and smooth and fluffy. Add eggs until combined. Mix dry ingredients into the butter-egg mixture until almost combined, then add chocolate chips.
Transfer dough to a lightly floured surface and gather together. Divide the dough into 2 logs. Place on a baking sheet sprayed with oil. Pat dough to even up the shapes.
Bake until firm to the touch, 25 to 30 minutes. Let cool completely. Reduce oven to 275° F.
With a serrated knife, cut logs diagonally into 1/2-inch slices. Return the slices, cut-side down, to the baking sheet. Bake until brown, about 25 minutes.
Cool cookies on wire racks. Store in an airtight container for up to 2 weeks, or freeze.
Recipe by, PCC Cooks instructor