Double Chocolate Espresso Biscotti

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

2. 2

   Stir the vanilla extract and espresso powder together in a small bowl until the espresso powder dissolves.

3. 3

   Sift the flour, cocoa powder, baking powder, and salt into a bowl; then mix in the chocolate chips.

4. 4

   Whisk the vanilla mixture, sugar, eggs, and oil in a large bowl. Add the flour mixture and stir, by hand if necessary, until the dough comes together and is thick and stiff.

5. 5

   Divide the dough into 2 equal portions and place them on the baking sheets. Shape each into a log the length of the baking sheet; press down with wet hands to about 1/2 inch thick.

6. 6

   Bake in the preheated oven until firm, about 25 minutes. Remove from the oven and cool until easy to handle, about 5 minutes.

7. 7

   Transfer the cooled logs to a cutting board and slice into 1/2-inch slices with a serrated knife. Return the slices to the baking sheets, laying them on their sides.

8. 8

   Bake until dry, about 6 minutes per side. Remove from the oven and let cool on wire racks until hardened.

• Calories 105.53 kcal Moderate
• Protein 2.09 g Low Source
• Carbs 15.24 g Moderate
• Total Fat 4.25 g Moderate
• Saturated Fat 1.01 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 13.32 mg Low Source
• Sodium 44.03 mg Low Source
• Fiber 0.95 g Low Source
• Sugar 5.1 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 21.15 mg Low Source
• Iron 0.95 mg Low Source
• Potassium 12.42 mg Low Source
• Vitamin A 7.14 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.22 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Caffeine ☕
• Eggs 🥚
• Wheat 🌾
• Gluten
• Chocolate 🍫