Espresso Biscotti

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Parade Magazine
Uploaded by: Parade Magazine Magazine


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2 cup all-purpose flour

¼ cup cocoa, unsweetened

1 tsp baking soda

⅛ tsp baking powder

1 cup sugar

4 Tbsp espresso powder

5 Tbsp butter, room temp

2 Tbsp olive oil

Zest of 1 orange

2 large eggs

¾ cup semisweet chocolate, chopped

Confectioners’ sugar

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