Double Chocolate Biscotti

Biscotti is a wonderful invention. Got to love a cookie that can be dunked in coffee, tea or milk (if you like to dunk like my kids) and it doesn’t get super soggy. It also doesn’t’ have an overly sweet taste. I drink a hot cup of tea every night and love a little something to munch on with it.  So one rainy day recently I was in the mood to make new recipes and a little on the cold side, so out came biscotti options.   The one below is what I ended up making. It is so good and went great with that night’s cup of Earl Grey tea. It has a great super-chocolatey flavor!

Double Chocolate Biscotti

Ingredients:

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 t. baking powder
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 3/4 c. white baking pieces
  • 1/2 c. semi-sweet chocolate chips

Directions:

  1. Grease a large cookie sheet and set aside.
  2. In a large mixing bowl, beat butter on high speed with mixer for about 30 seconds.
  3. Add in sugar, cocoa powder, and baking powder. Beat until just combined, scraping bowl sides as needed.
  4. Beat in eggs until combined.
  5. Add flour slowly, beating in between as much as you can. Then add rest of flour and mix by hand.
  6. Stir in white baking ships and chocolate chips.
  7. Divide dough in half. Shape each half into a 9 inch long roll and place on prepared cookie sheet.
  8. Flatten the rolls until they are about 2 inches wide.
  9. Bake at 375 º oven for 20 to 25 minutes or until toothpick inserted in center comes out clean.
  10. Allow to cool on cookie sheet for 1 hour.
  11. Reduce oven temperature to 325º. Transfer rolls to a cutting board.
  12. Using a serrated knife, cut each roll diagonally into 1/2 inch slices.
  13. Place slices on ungreased cookie sheet, sliced edge down.
  14. Bake at 325º for 8 minutes. Then turn slices to other sliced edge and bake for 7 to 9 minutes more, or until dry and crisp (do not overbake.
  15. Transfer to a wire rack and allow to cool completely
Helpful Hints:
  1. Instead of greasing a cookie sheet for first baking, I lined mine with a silicone mat and it worked well. I used that same sheet with mat for the second baking as well.
  2. If using a heavy duty mixer such as a KitchenAid, you should be able to get all the flour mixed in.
  3. Makes about 32 cookies.
  4. Store in airtight container with layers seperated by wax paper.
  5. Can freeze for up to 3 months.
  6. Makes a great gift for those coffee and hot tea drinkers you know!

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