Espresso and Lime

0 Combine 8 tablespoons of melted butter, 1 cup of sugar, 3 large eggs and 2 teaspoons of vanilla extract in a large bowl and mix until fully combined 
1 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
2 Fold in 1/2 cup of chopped dark chocolate until evenly distributed 
3 Cover the bowl and chill in the refrigerator for 3 hours or the freezer for about 45 minutes 
4 Preheat your oven to 350 degrees 
5 Transfer the dough onto a baking sheet lined with parchment or a silicone baking mat
6 Divide the dough in half and gently shape both portions into a roughly 8” x 4” rectangle
7 Brush each portion with a whisked egg
8 Bake at 350 degrees for 22-24 minutes or until the dough feels lightly set in the center
9 Transfer the baking sheet onto a cooling rack and allow the dough to cool for 10 minutes
10 Carefully transfer the dough onto a cutting board using the parchment paper or silicone mat
11 Cut 3/4-1 inch strips out of the dough starting on the short end using a sharp serrated knife (photos above)
12 Place each piece, cut side down onto a baking sheet
13 Bake in the 350 degree oven for an additional 8-10 minutes on each side
14 Transfer the biscotti to a cooling rack to cool while you prepare the chocolate garnish
15 Melt 1 cup of dark chocolate in a shallow wide bowl
16 Dip the tops of each biscotti into the melted chocolate and sprinkle with flaky sea salt
17 Store in an airtight container for up to 30 days