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
Method:
- 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 8×2 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.