Chocolate Biscotti
A rich chocolate biscotti recipe features a cocoa powder base, mini chocolate chips, and a decadent chocolate ganache finish.
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Instructions
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Preheat oven to 3500F and line a large baking sheet with parchment paper.
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Whisk flour, cocoa powder, baking soda, and salt in a large bowl.
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In a separate bowl, cream granulated sugar and butter until light.
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Beat in eggs and vanilla extract until combined.
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Stir in the dry flour mixture to form a stiff dough.
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Mix in mini chocolate chips.
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Divide dough in half; form two 12x2-inch logs on the prepared baking sheet and bake for 30-35 minutes until firm.
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Cool biscotti logs on the baking sheet for 5 minutes, then transfer to a cutting board and cut diagonally into 3/4-inch slices.
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Arrange biscotti slices cut-side down on the baking sheet and bake for 10 minutes until crisp.
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Cool completely on a wire rack.
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For the ganache, combine 1 cup chocolate chips, cream, and espresso in a microwave-safe bowl.
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Heat ganache mixture in 30-second intervals, stirring until smooth and creamy.
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Dip 1/3 of each biscotti into the ganache, place on a cooling rack, and let harden for several hours or overnight before storing.