1 ½ tbl coffee extract (coffee or espresso work great also)
2 tsp vanilla extract
8oz super dark chocolate, chopped into chip-sized pieces (you can use chips here but I often find the flavor of dark chocolate to be better in bars).
Instructions
Preheat oven to 350˚F and line a baking sheet with parchment paper.
Toast the walnuts and let cool completely.
Combine the flour, coco powder, both sugars, baking soda and salt the the bowl of an electric mixer fitted with the paddle attachment. Cut butter into cubes, add to the dry ingredients and mix on low until butter is roughly the size of peas (about 5 minutes).
Add coffee and vanilla to eggs, whisk just to break up yolks. Pour slowly into rest of the ingredients with mixer on low.
Add walnuts and chocolate and mix just until combined.
Flour counter generously and divide dough in two, dusting top with more flour – the dough is going to be very sticky!
Roll into logs and place onto prepared baking sheets.
Bake for 30-40 minutes, rotating the pan halfway through, let cool completely.
Preheat oven to 250˚F.
Slice biscotti as thinly as possible and place back on baking sheet (you will probably need two sheets lined with parchment).
Bake for 30 minutes, turn oven off and let biscotti dry out over night.
Store in an airtight container at room temperature for up to a week.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/dark-chocolate-walnut-biscotti/