Chocolate Biscotti

Cream together:

1/2 C. soft butter
1 C. sugar
2 eggs
2 tsp. vanilla
2 tsp. of instant espresso (or instant coffee) mixed w/1 tsp. HOT water

Mix dry ingredients together, then add them to the creamed mixture:
1/3 c. cocoa powder
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
add 1 c. mini semisweet chocolate chips, if desired

Heat the oven to 350 degrees.   Line baking sheets with parchment. Divide the dough into 4 sections and make rectangles of dough (approx. 2" x 10" x 1/2"high) - 2 rectangles per sheet, leaving a few inches of space between them. Beat an egg in a small bowl - lightly brush a thin amount of egg/glaze on the dough & then sprinkle generously with coarse sugar.

 Bake @350 degrees for approx. 20 minutes, or until the dough isn't soft/raw in the center.  Remove from oven & let sit for 5 minutes.  Cut the rectangles of dough into 1/2" slices, then lay them back down on their sides.  Return to oven and bake another 10 minutes (or longer if you want a more well-done, crispier biscotti).