Mocha Biscotti

I spent a weekend trying to get this right.

Mocha Biscotti

     1/2 c butter

     1 c sugar

     2 eggs

     1 tsp vanilla

     1 1/2 c flour

     1/2 c unsweetened cocoa powder

     2 tbsp instant espresso powder

     1 tsp baking powder

     dash salt

     1/2 c nuts, chopped fine

     2 tsp turbinado sugar

Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Cream butter and sugar.  Add eggs and vanilla.  Sift flour, cocoa powder, instant espresso powder, baking powder, and salt together.  Add to mixture.  Add nuts.   Divide dough in half.  Form each half into a log about 3" wide on prepared cookie sheet.  Sprinkle each log with 1 tsp of turbinado sugar.  Bake for 25 minutes.  Let cool 5 minutes.  Slice into 1/2" pieces.  Place cut-side down on a low-rimmed baking sheet.  Bake at 300 degrees for 15 minutes.  Flip over and bake an additional 15 minutes.

I spent a weekend trying to get this right.

Mocha Biscotti

     1/2 c butter

     1 c sugar

     2 eggs

     1 tsp vanilla

     1 1/2 c flour

     1/2 c unsweetened cocoa powder

     2 tbsp instant espresso powder

     1 tsp baking powder

     dash salt

     1/2 c nuts, chopped fine

     2 tsp turbinado sugar

Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Cream butter and sugar.  Add eggs and vanilla.  Sift flour, cocoa powder, instant espresso powder, baking powder, and salt together.  Add to mixture.  Add nuts.   Divide dough in half.  Form each half into a log about 3" wide on prepared cookie sheet.  Sprinkle each log with 1 tsp of turbinado sugar.  Bake for 25 minutes.  Let cool 5 minutes.  Slice into 1/2" pieces.  Place cut-side down on a low-rimmed baking sheet.  Bake at 300 degrees for 15 minutes.  Flip over and bake an additional 15 minutes.