CHOCOLATE ESPRESSO BISCOTTI dipped in CHOCOLATE GANACHE
1/2 cup (1 stick) butter, softened …………………......1 cup sugar
2 eggs …………………………………………………. 1 tsp vanilla extract
1 tsp vanilla extract …………………………………. 2 cups all-purpose flour
1 tsp baking powder ………………………………… 1 TB dark unsweetened cocoa powder
2-4 tsp. instant coffee or espresso powder................ 1 TB dark chocolate syrup
Ganache below ~ edible glitter or sprinkles (optional)
***
Preheat oven to 350. Cover baking sheet with parchment paper (or spray).
Cream butter and sugar in your electric mixer. Add eggs, vanilla, stant coffee; beat well. Stir in flour, cocoa powder and baking powder; beat until blended well (it will be very thick, and maybe a little sticky).
Form dough into 2 loaves on baking sheet (I press it down a little; then even out the top, bottom & sides with my finger). You can drop large spoonfuls and smooth out with a spoon, or use your hands to form the loaves ~ about 4-5" thick and just about the length of the cookie sheet. Square off the sides and even the top and bottom edges.
Bake for 20 minutes, then from oven. Slice into 1-1/2” slices while hot, and flip onto their sides. Return to oven and bake another 12-15 minutes, or until it's firm and almost hard. (It will harden up a little as it cools). If you think it still needs time in the oven (depending how thick your loaves were when you formed them), turn off the oven and let the biscotti sit in there while the oven cools off (but be sure to check on them in 4-5 minutes, so they don't burn!) . Makes about 2-1/2 to 3 dozen.
You can dip the edges in CHOCOLATE GANACHE; then set them on waxed paper (or parchment) on the counter to let the biscotti cool and harden the ganache.
Put about 6oz. (6squares) bittersweet, dark or semi-sweet chocolate in a microwaveable bowl with about 2oz. cream and just a pea-sized dab of butter or Crisco. Heat for 30 seconds; then stir well until the chocolate is all melted and smooth (go for another 15-30 seconds, if you need to)
***
FOR SUGAR-FREE:
Substitute an equal amount of plain white SPLENDA for the sugar.... use sugar-free chocolate syrup. You can substitute canned chocolate frosting for the Ganache (maybe whisk a little sugar-free chocolate syrup in to thin it out a little).