Chocolate Biscotti
A decadent chocolate treat!
Ingredients
- 4 tbsp Unsalted Butter, room temp
- 1/4 cup Neutral oil
- 1 cup Sugar
- 4 Eggs, room temp
- 1 tsp Vanilla Extract
- 1 tbsp Instant Espresso Powder
- 3 cups AP Flour
- 1/2 cup Cocoa Powder
- 1 1/2 tsp Baking Powder
- Pinch of Salt
- 3/4 cup Semi Sweet Chocolate Chips
- Egg wash - 1 egg + 1 tbsp of water
- 4 oz Semi Sweet Chocolate chips for melting
- 1 tsp Coconut Oil
Instructions
- Preheat the oven to 350℉.
- Sift flour, cocoa powder and baking powder into a bowl. Add a pinch of salt, whisk together and set Aside.
- To another bowl, add sugar and butter. Cream together using a hand mixer or stand mixer. Add in eggs 2 at a time, beating into between additions. Add the oil in along with Vanilla extract.
- Add the espresso powder and mix until well combined. Slowly add the flour mixing well with each addition. I add 1/3 at a time.
- Once dough comes together, scrape it out of the bowl and add it to a well floured surface. Knead into a ball and cut the dough in half.
- Roll each piece out to a log about 14 inches long. Slightly flatten the top/
- Place the logs onto a parchment lined sheet pan. Brush with egg wash.
- Bake at 350℉ for 30 mins.
- Let the logs cool a bit and then cut them on a bias to the size and width you desire. Remember the thicker you cut them the longer they will take during the toasting time.
- Place the cut cookies back on the parchment paper cut side down. Lower the oven to 300℉ and bake for another 20-30 mins to toast and dry them out. They will be super crunchy!
- Allow the biscotti to completely cool.
- Into a bowl add the chocolate chips and coconut oil. Microwave at 30 sec intervals until melted.
- Drizzle the chocolate over the biscotti. Let the chocolate set and enjoy!