Dark Chocolate Espresso Biscotti

Add 1 teaspoon of baking powder, 1/2 teaspoon of sea salt, 1/3 cup of unsweetened cocoa powder, 2 cups of all purpose flour and 1 tablespoon of instant espresso powder and mix until all of the ingredients are fully incorporated

Fold in 1/2 cup of chopped dark chocolate until evenly distributed 

Cover the bowl and chill in the refrigerator for 3 hours or the freezer for about 45 minutes 

Preheat your oven to 350 degrees 

Transfer the dough onto a baking sheet lined with parchment or a silicone baking mat

Divide the dough in half and gently shape both portions into a roughly 8” x 4” rectangle

Brush each portion with a whisked egg

Bake at 350 degrees for 22-24 minutes or until the dough feels lightly set in the center

Transfer the baking sheet onto a cooling rack and allow the dough to cool for 10 minutes

Carefully transfer the dough onto a cutting board using the parchment paper or silicone mat

Cut 3/4-1 inch strips out of the dough starting on the short end using a sharp serrated knife (photos above)

Place each piece, cut side down onto a baking sheet

Bake in the 350 degree oven for an additional 8-10 minutes on each side

Transfer the biscotti to a cooling rack to cool while you prepare the chocolate garnish

Melt 1 cup of dark chocolate in a shallow wide bowl

Dip the tops of each biscotti into the melted chocolate and sprinkle with flaky sea salt

Store in an airtight container for up to 30 days