Espresso Biscotti

Course: Dessert, Snack

Cuisine: Christmas, Italian, North American

Prep Time: 40

Cook Time: 50

Total Time: 1 30

Servings: cookies

Calories: 314kcal

Author: Lord Byron's Kitchen

These biscotti were prepared with the coffee lover in mind! Prepared with coffee extract, coffee liqueur, and espresso powder, Espresso Biscotti not only pack a caffeine kick, but they have a crunchy texture, and taste delicious!

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Ingredients

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
10 tablespoons butter, melted
1 1/2 cups sugar
3 large eggs
1 tablespoon coffee extract, or vanilla extract
2 tablespoons ground espresso powder
1 tablespoon coffee liqueur, or strong brewed coffee
2 cups milk chocolate chips

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a bowl, sift together the flour, baking powder, and salt. Set aside.
In a mixing bowl, beat together the sugar and melted butter until well combined and creamy.
Next, add the eggs, espresso powder, coffee extract, and coffee liqueur. Beat into the batter until well mixed.
Add the flour mixture to the wet ingredients and beat in until just combined.
Turn the dough out onto a prepared baking sheet and form it into a log. (Dough is a bit sticky!)
Form log into a rectangle shape that is roughly 5" wide and 16" long
Bake for 30 minutes. Remove from the oven and place the baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.
Using the parchment paper, slide the log onto a large cutting board. Slice into 1/2" slices across the width of the log.
Place slices back onto a baking sheet cut side down. Bake for 12 minutes. Remove the biscotti from the oven and turn each one over. Bake for an additional 12 minutes.
Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
Transfer the milk chocolate chips to a microwave-safe bowl. In increments of 30 seconds at half power, melt the chocolate, stirring well between each increment. Once the chocolate is fully melted and silky smooth, it's time to dip the biscotti.
Dip the bottoms of each biscotti into the melted chocolate and set them on a baking sheet with the chocolate dipped side up. Allow the chocolate to firm and set up before storing.
Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.

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