Emily Luchetti's Chocolate Biscotti

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 20
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour (more for dusting)
• 1/3 cup cocoa powder (dutch process or natural)
• 1 teaspoon baking soda
• 1/8 teaspoon kosher salt
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar, firmly packed
• 1 1/2 teaspoons instant espresso or 1 1/2 teaspoons instant coffee
• 1/4 cup unsalted almonds, coarsely chopped whole toasted
• 1/2 cup cocoa nibs
• 5 ounces bittersweet chocolate, finely chopped, 68% -72

Recipe

• 1 preheat the oven to 350°. line a rimmed baking sheet with parchment.
• 2 whisk together the eggs and vanilla extract together in a small bowl; set aside.
• 3 in another bowl, combine the flour, cocoa powder, baking soda, salt, sugars, espresso, almonds and 1/4 cup of the cocoa nibs until thoroughly blended.
• 4 add the eggs and vanilla. mix until the dough comes together evenly.
• 5 divide the dough in half. dust your work surface with flour and roll each piece of dough into a 12-inch log. the dough is soft so it won't take much pressure to roll. if the dough sticks to the counter or your hands, add more flour.
• 6 transfer logs to the prepared baking sheet. bake until the logs are firm, about 15 minutes. remove the baking sheet from the oven and decrease the oven temperature to 300°.
• 7 let the logs cool to room temperature. slice on a slight diagonal 1/2-inch thick and about 3 inches long.
• 8 place the biscotti - cut side up - back on the baking sheet. bake another 12-15 minutes to dry them out. let cool on a rack; they will crisp as they cool.
• 9 warm the chocolate in the microwave in 10- to 15-second increments. or, melt the chocolate in a bowl over water that has been brought to a boil, then taken off the heat -stirring frequently - just until melted.
• 10 use a small offset spatula or a knife to spread a thin layer of chocolate on a cut side of each biscotti, and place, chocolate side up, on a second rimmed baking sheet. working in batches, sprinkle the biscotti with some of the remaining cocoa nibs, which will stick as the chocolate sets.
• 11 let the chocolate set before serving. store the biscotti up to 2 weeks in an airtight container.