Wednesday, June 8, 2011

Chocolate Biscotti

This has got to be the most decadent thing you can enjoy with a nice cup of coffee. Mm! It is divine. I neglected to add the chocolate chips the first time (hence, the lack thereof in the photos) -- so I found out chocolate biscotti is good with or without them. If you want them to be more dessert-like, or if you just need a really good chocolate fix, by all means, add the chocolate chips. (chuckle)

Modified recipe from

  • 1/2 C. butter, softened
  • 2/3 C. sugar
  • 2 eggs
  • 1 tsp. vanilla 
  • 1-3/4 C. flour
  • 1/4 C. cocoa powder
  • 2 tsp. baking powder
  • 3/4 C. chocolate chips

Combine dry ingredients. Cream butter and sugar; add eggs and vanilla. Stir in flour mixture and chocolate chips. It will form a stiff ball of dough. (I like to use my hands to work it all together.)

Divide the dough in half and place on a greased baking sheet. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log.

Bake in a 350-degree oven for 20 minutes. Flip the baking sheet around for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet. Bake again until pale golden, about 10-15 minutes.

Store in an airtight container for up to one week.

Printable Version coming soon!

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