justJENN recipes

Mini Chocolate Espresso Biscotti

December 10th, 2009

Posted by : justJENN

2 Comments »

      

WHEE! The Kid’s chocolate allergy has magically disappeared so I’m all excited and want him to go for it Augustus Gloop-style. No dice. The Kid is way too cautious. He wants to eat at tiny bit just to make sure he’s ok. He’s no glutton like me. So I made these up to test the waters (leaving out the espresso, of course.)

ingredients:
1/2 cup butter, softened
2/3 cup sugar
1/4 cup Valrhona cocoa powder
1 teaspoon baking powder
1 teaspoon espresso powder
pinch of salt
2 eggs
1 3/4 cups all-purpose flour
3/4 cup semisweet chocolate chips

In a bowl, whisk together the cocoa powder, baking powder, espresso powder and salt. Set aside

In the bowl of an electric mixer, cream butter and sugar until fluffy. Carefully add the pre-whisked dry ingredients until combined.

Add the eggs one at a time. Then slowly and carefully add the flour – don’t overmix! Add the chocolate chips – you can do this by hand if you like.

Wrap the dough in plastic wrap and chill for 20 minutes or so.

When you’re ready to go for it, preheat oven to 375 degrees. Divide the dough into two rounds, taking each one and rolling it onto your prepped sheet in a long skinny log, flattening it out JUST a touch. Yes it looks nasty, don’t mind that. Place logs a few inches apart on a silpat or parchment lined cookie sheet.

Bake for 20 to 23 minutes, just until a toothpick comes out clean. Let it sit on the cookie sheet for just a bit, then let the logs cool on a wire rack.

Now’s when you cut it. Don’t be freaked out – if all goes well this should be easy…if not, don’t blame me.

Preheat your oven to 325 degrees. Using a good serated knife, cut the loaf on the diagonal – making about 1/2″ slices. Now….Place the slices on a lined cookie sheet, and bake only for about 8 minutes. Turn cookies over, and bake for 7 minutes. Yes this step is necessary, just do it. It’s worth it.

Let cool and they are ready to eat!