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Mini chocolate brownie biscotti

Mini Chocolate Brownie Biscotti

4
Points®
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
40
Difficulty
Moderate
This chocolate brownie biscotti has a tremendous punch of chocolate flavor with an espresso kick that is perfect for coffee lovers. Biscotti are a twice-baked cookie or biscuit that originated in Italy. They are dry and crunchy and perfect for dunking in coffee or hot chocolate. Here, we’ve given them a brownie twist, using unsweetened Dutch-process cocoa powder, which has a darker color and a smoother texture than regular cocoa powder, and semisweet chocolate chips. We’ve added chopped walnuts—a classic addition to brownies—but you can substitute any type of nut that you like or leave them out altogether.

Ingredients

All-purpose flour

2 cup(s), plus more for dusting

Unsweetened cocoa powder

½ cup(s), Dutch-process variety

Semisweet chocolate

6 oz, (about 3/4 cup), divided

Instant espresso

1 Tbsp

Baking soda

1 tsp

Table salt

¼ tsp

Sugar

1 cup(s)

Egg

2 large egg(s)

Egg whites

2 large

Vanilla extract

2 tsp

Chopped walnuts

¾ cup(s), divided

Instructions

  1. Place racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
  2. In food processor, process flour, cocoa, ¼ cup chocolate chips, espresso, baking soda, and salt until chocolate is finely chopped, about 1 minute. Transfer to large bowl. In processor bowl (no need to clean bowl), process sugar, eggs, egg whites, and vanilla until slightly thickened, about 1 minute. Add to flour mixture with ½ cup walnuts and remaining ½ cup chips and stir until blended.
  3. Lightly dust your hands and work surface with flour. Divide dough into 4 pieces and place 2 pieces on each baking sheet. Form each piece into 12-by-1½-inch log. Space logs 5 inches apart. Sprinkle with remaining ¼ cup walnuts, pressing so nuts adhere. Bake, rotating pans halfway through, until firm, 15 minutes. Remove from oven and cool for 15 minutes. Reduce oven temperature to 275°F.
  4. Using narrow metal spatula, loosen logs from parchment. Using serrated knife, cut each log crosswise into ½-inch-thick slices to get 40 slices on each baking sheet. Stand slices upright. Bake biscotti, rotating pans halfway through, until dry, 15 to 20 minutes. Transfer biscotti to wire racks and let cool.
  5. Serving size: 2 biscotti

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