Espresso Biscotti

These espresso biscotti are drizzled with dark chocolate for an easy, delicious breakfast treat! They’re flavored with espresso powder which makes them extra perfect for dunking in coffee!

Ingredients:
½ cup unsalted brown butter, room temperature
½ cup light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2¼ cup all purpose flour
2 teaspoons espresso powder
1¼ teaspoon baking powder
½ teaspoon kosher salt
4 ounces dark chocolate, optional for topping

Instructions:
Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the brown butter, sugar, and brown sugar until smooth.
Add in the eggs and vanilla and beat until just combined.
Add in the flour, baking powder, espresso powder, and salt and mix until fully incorporated.
Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
While the biscotti logs are chilling, preheat the oven to 350°F.
Bake at 350°F for 20 to 30 minutes, until golden brown all over. Remove from the oven and let cool for 25 to 30 minutes.
Reduce the oven temperature to 325°F.
Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
Return the coffee biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
Remove from the oven and transfer to a wire rack to cool to room temperature.
In a microwave safe bowl, melt the dark chocolate in intervals of 30 seconds until smooth.
Drizzle the melted dark chocolate over the tops of the espresso biscotti. Let the chocolate fully harden before storing.

Notes
Store biscotti in an airtight container at room temperature for up to 2 weeks.
To freeze biscotti: I recommend freezing the biscotti after the first bake. After the biscotti are sliced, freeze in an airtight container for up to 3 months. To finish baking, let thaw and then bake for 25 minutes as normal.
Brown the butter: In a small saucepan, melt unsalted butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let cool to room temperature. I recommend making the brown butter the night before you make the biscotti, so that it has time to fully cool to room temperature. Note: For every ½ cup (1 stick or 113g), you’ll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you’re browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.

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