Double Espresso Biscotti

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2-1/4 tsp. baking powder
• 3 eggs
• 1/3 cup unsweetened cocoa powder
• 1 tbsp. instant espresso powder dissolved in 1 tsp. of water
• 2-3/4 cup flour
• 1/2 cup chocolate covered espresso beans, coarsely crushed
• 1/2 cup finely chopped, toasted hazelnuts(filberts)
• 1 egg white
• 1 tsp. water
• 1 tbsp. sugar
• 8 oz. white chocolate (with cocoa butter), chopped
• 1 tbsp. shortening
• Chocolate covered espresso beans, coarsely crushed

Directions:

1. Preheat oven to 350℉. Lightly grease a large cookie sheet, set aside. 
2. In a large bowl, beat butter for 30 seconds. Add 1 cup sugar and baking powder, beat until combined. Beat in eggs, cocoa powder, and espresso powder. Beat in as much flour as you can with the mixer. Stir in the rest of the flour, espresso beans, and the hazelnuts. 
3. Divide dough in half. Shape each half into an 11 inch long loaf. Place loaves 5 inches apart on prepared cookie sheet. Flatten each loaf to 2-1/4  to 2-1/2 inches wide. Combine egg white and water, brush on loaves, and sprinkle with sugar. Bake in preheated oven, about 25 minutes or until loaves are firm and an inserted toothpick comes out clean. Cool on cookie sheet about 30 minutes. Reduce oven temperature to 325℉.
4. Transfer loaves to cutting board. Cut each loaf diagonally, into 1/2 inch thick slices. Place slices on the cookie sheet. Bake in 325℉ oven for 8 minutes. Turn slices over, bake another 5-8 minutes until dry and crisp. Transfer slices to a wire rack, cool.
5. In a small, heavy saucepan, combine white chocolate and shortening. Heat and stir over low heat until melted. Dip one end of each slice into chocolate and sprinkle with crushed espresso beans. Place on waxed paper until set. Makes about 36.

NOTE: To coarsely crush espresso beans, place in resealable plastic bag and tap with a rolling pin.

TO STORE: Layer biscotti between waxed paper in an airtight container. Cover. store at room temperature.

Submitted by Cherryl Pergande