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1
PREPARATION.
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2
Whisk flour, sugar, cinnamon, baking powder, and baking soda together in a large bowl.
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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.
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4
Beat in espresso and vanilla. Stir in chocolate chips (dough should be very thick).
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5
Cover with plastic wrap and chill until the dough is firm enough to be shaped (at least 30 minutes or overnight).
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6
FIRST BAKING.
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7
Preheat oven to 350u00b0F Line 2 cookie sheets with parchment paper (optional) or cooking spray.
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8
Stir together the toppings (sugar, cinnamon, and cocoa) in a small bowl and set aside.
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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.
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10
Place the logs onto the prepared cookie sheets and dust with the topping.
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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.
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12
SECOND BAKING.
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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).
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14
Place the slices back onto the cookie sheet cut side down and back them for another 6 minutes.
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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).
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16
Bake them for 6 more minutes or until dry, and then place the biscotti onto the racks to cool.
