Chocolate Espresso Biscotti

If I ever needed proof that our Creator formed and made each one us unique from the beginning - I don't need to look any further than my own family.  My two children - from the same two parents - could not be more opposite.  They're both wonderful and amazing and I'll always be their biggest fans but they're as different as peanut butter and jelly.

When our kids were small and just starting to grow into their personalities, we used to say that my son looked just like my husband but inherited way more of my personality than his dads.  My daughter was the opposite.  She looked like my mini-me but she acted just like her dad.  She also inherited his sense of humor and an appreciation of corny dad jokes.🤪 They're all grown up now and very much their own individuals and both unique in the ways that they look at, and approach life.  

From a very early age, my son was all about sports and basically, any activity that involved danger.🤣   My daughter was much more artistic, creative and expressive.  Of the two of them, growing up, she was the only one to show any interest in helping in the kitchen.  But, now that he's in his mid twenties, my son has started to take an interest in baking.  Specifically - baking biscotti.🙌🏻   He does a lot of things that make me proud but the baker in me is kind of thrilled that he's taken up biscotti baking as a hobby.🧑🏻‍🍳 ​

My son has brought it to my attention, because he's been scrolling through the recipes on my blog, that I have an excessive number of biscotti recipes.  I have 55 biscotti recipes.  8 of them are chocolate biscotti.  Maybe he has a point.🤣  But the thing is - I love to make biscotti though and I love chocolate sooooo... the chocolate biscotti recipe collection continues to grow.  In case you need a new one too - give this chocolate espresso biscotti recipe a try.  ​

Chocolate Espresso Biscotti
2 1/2 cups flour
¾ cup + 2 Tablespoons cocoa powder
1 teaspoon salt
2 teaspoons baking soda
1¾ cups brown sugar
⅓ cup sugar
4 Tablespoons butter, room temperature
1 Tablespoon vanilla
1 teaspoon double-strength brewed espresso
4 large eggs
1 mini chocolate chips
2 Tablespoons raw sugar

Cream together brown sugar, sugar and butter. 

Beat in vanilla and espresso.  

Add eggs, one at a time.  

Gently beat in flour, cocoa powder, salt and baking soda. 

Stir in chocolate chips. 

Divide dough into thirds 

Shape each into a 2" wide loaf and place on silpat lined baking sheet. 

Bake 30 minutes at 350.  

Slice logs into 1/2" slices.  Lay on baking sheet.  

Reduce oven to 325.  Bake 10 minutes.  Flip.  Bake another 10 minutes. 

Ciao!

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