Ground chicory is a beloved ingredient in New Orleans. The roasted and ground root of the endive is most notably used to smooth the sharpness of coffee. Here, it lends a pleasantly bitter note to these biscotti-like cookies. A bit of instant espresso powder can also be used.

Martha Stewart Living, December 2011


Credit: Emily Kate Roemer

Recipe Summary

2 hrs
20 mins
Makes 30 wedges


Ingredient Checklist


Instructions Checklist
  • Combine flour, 1 cup sugar, cocoa, chicory, and baking powder in the bowl of a mixer. Add butter and beat on medium speed until sandy, about 3 minutes. Reduce speed to low, and gradually beat in eggs and 1 egg yolk. Add chocolate chips and mix until just combined.

  • Divide dough in half and roll each half into a 1 1/2-inch-thick log (about 12 inches long) on a lightly floured surface. Wrap each log in plastic wrap. Refrigerate for at least 1 hour.

  • Preheat oven to 325 degrees. Unwrap logs; transfer to a parchment-lined baking sheet. Whisk together remaining egg yolk and cream. Brush tops of logs with egg wash and sprinkle with remaining tablespoon sugar. Bake until firm, about 35 minutes.

  • Transfer logs to a wire rack and let cool completely. Cut each into 1 1/4-inch-wide wedges with a serrated knife by alternating the angle of the knife as you slice crosswise.

Cook's Notes

Unbaked dough logs can be refrigerated for up to 1 week or frozen for up to 1 month. Thaw before baking. Cookies can be stored at room temperature for up to 1 week.