Mochaccino Biscotti Dunkers

Oenophilly's Note:

Perhaps my favorite biscotti recipe; crisp chocolatey goodness with a hint of espresso, while being relatively low-fat to boot! Easily lasts for a month in an airtight container, and tastes best as a dessert or a breakfast goodie dipped in coffe. For lactose-free variations, select semi sweet chocolate that is made without milk, such as ghiradelli or valrhona. *TIME INCLUDES REFRIDGERATION* Taken from "Chocolate Chip Cookies" by Dede Wilson (all chocoholics must own this book).

• Total Time: 1 hrs 25 mins
• Prep Time: 45 mins
• Cook Time: 40 mins

Ingredients:

Serves: 36

Yield: 3.0 dozen

BISCOTTI

• 2 cups all-purpose flour
• 2⁄3; cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 3 large eggs
• 1 tablespoon espresso beans , freshly ground
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

TOPPING

• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon unsweetened cocoa powder , Dutch-processed

Directions:

1. PREPARATION.
2. Whisk flour, sugar, cinnamon, baking powder, and baking soda together in a large bowl.
3. Using an electric mixer, beat eggs into flour mixture, one at a time, on low spead until well mixed, scraping down the bowl once or twice.
4. Beat in espresso and vanilla. Stir in chocolate chips (dough should be very thick).
5. Cover with plastic wrap and chill until the dough is firm enough to be shaped (at least 30 minutes or overnight).
6. FIRST BAKING.
7. Preheat oven to 350°F Line 2 cookie sheets with parchment paper (optional) or cooking spray.
8. Stir together the toppings (sugar, cinnamon, and cocoa) in a small bowl and set aside.
9. On a lightly floured work surface, shape the chilled dough into squished logs that are bout 1 1/2 inch wide, 12 inches long, and 1/2 inch thick.
10. Place the logs onto the prepared cookie sheets and dust with the topping.
11. Bake until they are dry to the touch and light golden brown around the edges, about 25 minutes. Then let them cool off for at least 2 minutes on a rack.
12. SECOND BAKING.
13. Gently remove each log from the pan and put them on a cutting board. Slice the biscotti diagonally very thinly (about 1/4 inch thick). If the biscotti crumbles too much when you do this, but it back in the over for a few minutes so it will harden up. Also, try to slice them with one swift motion instead of a sawing action, so that the chocolate doesn't get smeared all over the place (presentation is key).
14. Place the slices back onto the cookie sheet cut side down and back them for another 6 minutes.
15. Remove them from the oven and flip the biscotti over (I find that flipping them individually by hand tends to be quickest and easiest).
16. Bake them for 6 more minutes or until dry, and then place the biscotti onto the racks to cool.