Tuesday, April 1, 2014

Simple Dessert Series : Chocolate Biscotti


Know what I love and am totally addicted to? Coffee. Know what goes really well with coffee? These delightful, not too sweet, crunchy Italian cookies. I've made biscotti in the past and wanted to go in a different direction for this go 'round and what better direction than chocolate? These are a cinch to make and fun to share.



Double Chocolate Biscotti
*recipe adapted from allrecipes.com

  • 1/2 cup softened butter
  • 2/3 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp. baking powder
  • 2 eggs
  • 1 3/4 cup all purpose flour
  • 3/4 semi sweet chocolate chunks
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in chocolate chips. Cover dough, and chill for about 10 minutes. Preheat oven to 375 degrees. Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour. Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

1 comment:

  1. Wish I could have one with you over coffee! (I've been loosely exploring ways to get back to Texas for work)

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