- 2 cups all-purpose flour
- ¾ cup plus 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 ounces (4 tablespoons) butter, at room temperature
- 1 ¾ cups lightly packed dark brown sugar
- ⅓ cup granulated sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon instant espresso powder, dissolved in 1 teaspoon water
- 3 large eggs
- 1 cup chopped candied orange peels
- Heat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking liners. Set aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt, Set aside.
- Using an electric mixer, cream butter, brown sugar, and granulated sugar together until fluffy, 3 to 5 minutes. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Gradually add the flour mixture, mixing at low speed until dough comes together. Add candied orange peels and mix just until they are evenly mixed in.
- Divide the dough in half and scoop each half onto the prepared baking sheets. Sprinkle each mound of dough with some flour. Using a sheet of plastic wrap or wax paper, shape each half into an 11 inch long log about 2 inches wide and 1 inch thick.
- Bake the logs until biscotti have spread, have a few cracks on top, and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
- Heat oven to 325 degrees F. Line two baking sheets with parchment paper or silicone baking liners. Working with a sharp serrated knife, cut the cooled logs into 1/4 to ½ inch thick slices. Place the sliced cookies cut side down on the prepared pans. Bake until biscotti are slightly crisp, 10-15 minutes, rotating sheets and flipping biscotti halfway through.
Recipe adapted from Union Square Cafe via The New York Times.