Mini chocolate brownie biscotti
2 cup(s), plus more for dusting
Unsweetened cocoa powder
½ cup(s), Dutch-process variety
6 oz, (about 3/4 cup), divided
2 large egg(s)
¾ cup(s), divided
- Place racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
- In food processor, process flour, cocoa, ¼ cup chocolate chips, espresso, baking soda, and salt until chocolate is finely chopped, about 1 minute. Transfer to large bowl. In processor bowl (no need to clean bowl), process sugar, eggs, egg whites, and vanilla until slightly thickened, about 1 minute. Add to flour mixture with ½ cup walnuts and remaining ½ cup chips and stir until blended.
- Lightly dust your hands and work surface with flour. Divide dough into 4 pieces and place 2 pieces on each baking sheet. Form each piece into 12-by-1½-inch log. Space logs 5 inches apart. Sprinkle with remaining ¼ cup walnuts, pressing so nuts adhere. Bake, rotating pans halfway through, until firm, 15 minutes. Remove from oven and cool for 15 minutes. Reduce oven temperature to 275°F.
- Using narrow metal spatula, loosen logs from parchment. Using serrated knife, cut each log crosswise into ½-inch-thick slices to get 40 slices on each baking sheet. Stand slices upright. Bake biscotti, rotating pans halfway through, until dry, 15 to 20 minutes. Transfer biscotti to wire racks and let cool.
- Serving size: 2 biscotti