Ingredients
2 cups all purpose flour
½ cup cocoa powder
1 ½ teaspoon instant coffee grounds
1 teaspoon salt
½ teaspoon baking powder
1 teaspoon baking soda
8 tablespoon butter softened (1 stick)
¾ cup sugar
1 teaspoon vanilla extract
2 eggs room temperature
1 cup chocolate chips
1 cup walnuts
2 tablespoons confectioners’ sugar
Instructions
Heat the oven – Preheat the oven to to 350°F.
Mix the dry ingredients – In a large bowl, mix the flour, cocoa powder, instant coffee grounds, salt, baking powder, and baking soda. Set aside.
Mix the wet ingredients – Using an electric mixer, cream butter and sugar on a medium-high speed. Add in vanilla and the eggs one at a time and continue to beat until light and creamy.
Make the dough – Turn the mixer down to a lower speed and slowly add the flour mixture. The ingredients will begin to form a dark brown dough. Once the dough is homogeneous, turn off the mixer and remove the bowl from the machine. Stir in the chocolate chips and walnuts.
Make logs to bake – Once the dough is ready, use your hands to form two balls of dough on a floured surface and roll them into two logs about 2 to 3 inches wide and 1 inch high.
Bake the logs – Place the logs onto a baking sheet lined with parchment paper leaving space between them, then pop them in the oven for 35 minutes, or until slightly firm.
Bake them again – Once the logs look cracked on the top, remove the logs from the oven and allow to cool for about 5 minutes. Cut the dough diagonally into ½ inch slices. Place the biscotti back on the baking sheet, cut side down. Bake for another 10 minutes, or until the cookies are crisp.
Once the cookies are done baking the second time, let them cool completely, then dust powdered sugar on them and enjoy with a cup of coffee or tea.
borrowed from: https://theheirloompantry.co/chocolate-coffee-biscotti/#recipe