Simple Chocolate Espresso Biscotti Recipe

Welcome back to Mimi's Organic Eats. Today we're making chocolate espresso biscotti. Preheat your oven to 350 degrees and gather your ingredients. In the bowl of a stand mixer, fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there's no butter chunks. Next, we're going to add in two large eggs and then mix to combine those. Next, add in the all-purpose flour, dutch cocoa powder, espresso powder, baking powder, and salt into the mixing bowl. Mix on low until combined into a stiff cookie dough. Last, add in the dark chocolate chips and mix one last time. On a baking sheet lined with parchment paper, form the dough into a log that's almost the length of the pan. It should be about 13 inches long, about 3 inches wide. Bake for 35 minutes or until the biscotti looks set. Then, you're going to let it rest for 15 to 20 minutes or until it's cool enough to slice cleanly. I like to use a chef's knife and slice into 10 slices that are about 1 inch thick. Separate the slices on the baking sheet so they have a little bit of room between them. Then, we're going to bake this again for another 20 minutes or until the biscotti is crispy. Once it's cooled, then it's ready to serve with a big glass of milk. If you guys enjoyed this video, be sure to drop a like and leave a comment below. I love hearing from you. And be sure to hit that subscribe button for more bakery-style cookie recipes just like this.