Mini Chocolate Brownie Biscotti
4
Points® value
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 powder
1 tbsp(s)
Baking soda
1 tsp(s)
Table salt
¼ tsp(s)
Sugar
1 cup(s)
Egg
2 large
Egg whites
2 serving(s), large
Vanilla extract
2 tsp(s)
Chopped walnuts
¾ cup(s), divided