The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant. Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time. Featured in: Treats In The Doggie Bag, For The Dog, Of Course.

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Name: Union Square Cafe’s Chocolate Biscotti
Prep time: 20 min
Total time: 45 min
Yield: 0
Cuisine: not set
Ingredients: 2 cups all-purpose flour; 3/4 cup plus 2 tablespoons cocoa powder; 1 teaspoon salt; 1 teaspoon baking soda; 1 3/4 cups lightly packed dark brown sugar; 1/3 upgranulated sugar; 2 ounces (4 tablespoons) butter at room temperature; 1 tablespoon vanilla extract; 1 teaspoon double-strength brewed espresso; 3 large eggs; 7 1/2 ounces (1 rounded cup) small milk chocolate chips; 1 large egg beaten and mixed with 1 tablespoon water for egg wash; 2 tablespoons raw sugar

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INGREDIENTS

2 cups all-purpose flour
3/4 cup plus 2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 3/4 cups lightly packed dark brown sugar
1/3 upgranulated sugar
2 ounces (4 tablespoons) butter ; at room temperature
1 tablespoon vanilla extract
1 teaspoon double-strength brewed espresso
3 large eggs
7 1/2 ounces (1 rounded cup) small milk chocolate chips
1 large egg beaten and mixed with 1 tablespoon water ; for egg wash
2 tablespoons raw sugar

INSTRUCTIONS

See original recipe: http://cooking.nytimes.com/re...

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NOTES

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Union Square Cafe’s Chocolate Biscotti

2 cups all-purpose flour 
3/4 cup plus 2 tablespoons cocoa powder 
1 teaspoon salt 
1 teaspoon baking soda 
1 3/4 cups lightly packed dark brown sugar 
1/3  upgranulated sugar 
2 ounces (4 tablespoons) butter at room temperature
1 tablespoon vanilla extract 
1 teaspoon double-strength brewed espresso 
3 large eggs 
7 1/2 ounces (1 rounded cup) small milk chocolate chips 
1 large egg  beaten and mixed with 1 tablespoon water for egg wash
2 tablespoons raw sugar

Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.

Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. 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. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.

Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.

Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.

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Nutrition

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Serving Size: 1 recipe (1479g)
Recipe Makes: 1

Calories: 4576
Calories from Fat: 1947 (43%)

Amt Per Serving		% DV

	Total Fat 216.4g	288 %
	Saturated Fat 126.3g	631 %
	Monounsaturated Fat 59.4g
	Polyunsanturated Fat 12g
Cholesterol 1757mg		541 %
Sodium 5013.4mg		173 %
Potassium 1307.9mg		34 %
Total Carbohydrate 602.1g		177 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 595.4g
Protein 64.9g		93 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4576

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