6 Tablespoons butter
2/3 cups light brown sugar
1 1/2 teaspoons vanilla extract
A dash salt
2 1/2 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
2 cups flour
Preheat oven to 350 degrees
In a mixing bowl beat butter, sugar, extract, salt, espresso powder and baking powder until smooth. Beat in the eggs one at a time, scraping down the sides.
On low speed add in flour. The dough will be sticky.
You can divide the dough in half for smaller biscottis (like I did) or use it all to make one larger log.
Using wet finger tips, create a log on a greased pan. About 11-12″ long and 2″ wide.
Bake for 25 minutes at 350 degrees. Then remove from the oven and let cool.
Reduce oven temperature to 325. Return the sliced biscottis back into the oven and cook for another 25 minutes until crispy.
Let them cool before dipping.
Chocolate Dipping Sauce
1 bag semi-sweet morsels
4 teaspoons instant espresso powder
Melt the chocolate in a double broiler or chocolate fondu pot. Stir in the espresso powder and dip half of each biscotti in the melted chocolate.
Photo credit: Sugar and Charm