Espresso Chocolate Chip Biscotti

Biscotti From Roman times, it was baked with almonds to give legions food with a long shelf life. In the Italian town, Pratta, it was "re-introduced" as a snack to be dipped in wine.
The word means "twice baked" - typical of a "rusk".

Thabo @cook_4473861

Mpumalanga, South Africa

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Ingredients

2 cupsplain flour
2/3 cupgranulated sugar
1/4 cupdemerara sugar, plus extra for sprinkling
1 1/2 tablespoonsespresso powder
1 teaspoonbaking powder
1/2 teaspoonanise seed, lightly crushed
1/2 teaspoonsalt
1 cupmini dark chocolate chunks (4 1/2 ounces)
3large eggs, lightly beaten

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Steps

1

Preheat the oven to 175°C.
2

Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl.
3

Add the beaten eggs and stir with a wooden spoon until the dough starts to come together
4

Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times.
5

Shape the dough into a flat log about 16 inches long and 2 inches wide.
6

Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes.
7

Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 160°C.
8

Transfer the logs to a cutting board and cut diagonally with a serrated knife into 12 mm slices.
9

Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes.
10

Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes.
11

Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.