Espresso Chocolate Biscotti | PCC Natural Markets

Espresso Chocolate Biscotti

Yield: Makes ~ 24 cookies

Your rating: None (8 votes)

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free tree nut-free iconTree nut-free



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, then add eggs. 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 cookie sheet sprayed with cooking oil. Pat dough to even up the shapes. Bake until firm to the touch, 25 to 30 minutes, and let cool completely. Lower oven to 275° F.

With a serrated knife, cut 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 Iole Aguero, PCC Cooks instructor

Source: Sound Consumer December 2008

More about: chocolate, coffee


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