Directions: |
Directions:Preheat oven to 325º. Line a 12x17 inch baking sheet with parchment paper . Sift together the flour, cocoa, salt and baking soda, set aside
Using a heavy duty electric mixer, cream together the brown sugar and butter for 3 to 5 minutes at medium speed. Add the vanilla extract and espresso. Mix for 10 second. Add the eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add the sifted flour mixture and mix at low speed until dough comes together,
1 to 2 minutes, Add the chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds,
Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer the logs to prepared baking sheet and flatten slightly. Brush the tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
Preheat the oven to 325º Using a sharp serrated knife , cut logs into 1/2 inch slices.
Place each slice with cut side down on a baking sheet lined with parchment paper. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for 3 days, or freeze for up to 3 months |
This recipe for Chocolate Biscotti is from