Chocolate Espresso Biscotti

• 1/3 cups Butter, Softened
• 2/3 cups White Sugar
• 1/4 cups Cocoa Powder
• 2 teaspoons Baking Powder
• 2 whole Large Eggs
• 2 teaspoons Brewed Espresso Or Strong Coffee, Cooled
• 2 cups All-purpose Flour
• 1/2 cups Mini Chocolate Chips

1. Preheat oven to 375 F.
2. In a large mixing bowl fitted with a paddle attachment, add butter, sugar, cocoa and baking powder. Beat until combined. Add eggs into the mixture one at a time. Add the espresso and mix to combine. Beat in as much flour as you can. If the mixer appears to be struggling, stir in the rest of the flour by hand. Fold in chocolate chips. The dough should be really thick.
3. Divide the dough in half, and on a floured surface shape each half into a log. Place logs side by side on a cookie sheet. Flatten the logs down with your fingers until they are about 2-3 inches wide
4. Bake for 25 minutes. Remove pan from the oven and turn off the oven. Allow biscotti to cool one hour. Preheat oven to 375 F towards the end of the cooling time. Then cut logs diagonally into about 1/2 inch slices. Lay slices on a cookie sheet, cut side up. Bake 8-10 minutes or until very crisp. Cool on rack. Store in an airtight container for up to 1 week.

butter, white sugar, ubc, baking powder, eggs, espresso, allpurpose, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-espresso-biscotti/ (may not work)