Ingredients

• 2 cups - all-purpose flour
• 1/2 tsp - salt
• 1/2 cup - unsweetened cocoa powder
• 2 tsp - baking powder
• 1/2 tsp - ground cinnamon
• 1 tsp - instant coffee granules
• 1/2 cup - butter, softened
• 3/4 cup - white sugar
• 2 - eggs
• 1 tsp - vanilla extract
• 1/2 cup - miniature semisweet chocolate chips
• 1/2 cup - chopped walnuts
• 1 - egg yolk
• 1 tbsp - water

How to Make Double Chocolate Biscotti

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet, or line with parchment paper.
• Combine the flour, salt, cocoa powder, baking powder, cinnamon, and coffee granules in a bowl. Set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth.
• Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
• Beat in the vanilla with the last egg.
• Mix the flour mixture until just incorporated.
• Fold in the chocolate chips and walnuts mixing just enough to evenly combine.
• Divide the dough in half and shape each into 8x2 inch flat rectangles about 1 inch thick.
• Place on the baking sheet 3 to 4 inches apart.
• Beat the egg yolk with water in a small bowl. Brush over the top of each loaf.
• Bake in the preheated oven until both loaves are firm for 20 to 25 minutes.
• Remove from the oven and cool for 10 to 12 minutes.
• Reduce oven heat to 300 degrees F (150 degrees C).
• Cut each loaf diagonally into 3/4 inch slices. Place each slice with the cut-side up onto the baking sheet.
• Put it back in the oven and bake until the biscotti are dry, 10 to 15 minutes on each side.
• Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.