Chocolate Chocolate Chip Biscotti w/ walnuts

Pre-heat the oven to 375° F

These biscotti are chocolate, with espresso (moka-pot espresso), and chocolate chips, buts are optional).

Prep 2 sheet pans, with parchment.

1.0 Chocolate Chocolate Chip Biscotti  

Ingredients:

• 3 Cups       ________________ All-Purpose Flour~375 grams
• 1 Cup  ________________ Sugar
• 1 tsp   ________________ Baking Powder (aka BP)
• ¹⁄₃ Cup   ________________ cocoa powder (unsweetened)
• 3     ________________ eggs
• ¹⁄₃ Cup   ________________ Espresso
• ¹⁄₄ Cup   ________________ vegetable oil
• 1 tsp   ________________ vanilla
• ¹⁄₂ tsp  ________________ salt
• 1 Cup  ________________ walnuts
• 1 Cup  ________________ Semi-Sweet Chocolate Chips

Instructions:

• Whisk together Flour & BP
• Crack eggs into the bowl of a stand mixer (you can do this by hand, but it is hard to mix)
• With the paddle attachment, mix in the sugar
• Add the oil, vanilla, and salt
• Slowly add the espresso – if it is still hot, go very slowly.
• Add in the flour & BP – mix until it is smooth (it takes a little while, so go deal with the almonds)
• Check the dough to see how liquid it is – add a little more flour if it doesn’t hold some shape.
• Mix in the nuts and chocolate chips.
• Scoop half the dough out, and form it into a log on one of the sheet pans.  (Add a little more flour if it starts to ooze)
• Form a log with the other half of the dough on the second sheet pan.
• Brush the tops with egg whites (or just water), and sprinkle with sugar (optional)
• Bake for 30 minutes.
• Remove from oven, and cool to a temperature you can handle it – at least 5 minutes.
• Move to a cutting board, and using a serrated bread knife, cut into ¹⁄₂ inch pieces, on a diagonal.
• Drop the oven temperature to 350°
• Arrange on the sheet pans, on their sides, and return to the oven for 10 minutes.
• Flip the pieces and bake for another 10 minutes.
• They should be dry and crunchy.

These keep for a long time in a cookie jar, and they get better after a few days.