Coffee biscotti with chocolate chips

Ingredients:

• 2 cups premium flour
• 2/3 cup granulated sugar
• 1/4 cup turbinado sugar + extra for sprinkling
• 1.5 tbsp espresso powder
• 1 teaspoon of baking soda
• 0.5 tsp anise seeds, lightly crushed
• 0.5 tsp salt
• 1 cup mini dark chocolate chunks (120 g)
• 3 large eggs, lightly beaten

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 175°C.
2. In a large bowl, combine the flour, sugar, espresso powder, baking soda, anise seeds, salt, and chocolate chips. Add the beaten eggs and stir with a wooden spoon until the dough begins to come together (it will be quite dry at first). Transfer the dough to a lightly floured work surface. Knead it, squeezing and pressing it into the surface, until it forms a ball, 15-20 times.
3. Form the dough into a flat log 40 cm long and 5 cm wide. Cut the log in half crosswise. Brush the top with a little water and sprinkle the top and sides with turbinado sugar.
4. Place two loaves of dough side by side on a parchment-lined baking sheet and bake until golden brown, 30-35 minutes. Then remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 160°C.
5. Transfer the loaves to a cutting board and slice diagonally with a serrated knife into 1 cm thick slices. Place the cookies cut-side up on a baking sheet and bake until golden brown, about 10 minutes. Flip the cookies over and bake until golden brown on the other side, another 8-10 minutes.
6. Transfer the finished cookies to a wire rack to cool. They will be slightly soft at first, but will crisp up as they cool.