Double Chocolate Biscotti
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Source: yummly.com
Yield: 30 biscotti slices
Rating: 4 of 5 - good
Ingredients
- 1 3/4 c + 2 Tbsp. all-purpose flour
- ¼ c. + 2 Tbsp. natural unsweetened cocoa powder
- 1 tsp. baking soda
- ¾ tsp. salt
- 8 Tbsp. (1 stick) butter, at room temperature
- 3/4 c. + 2 Tbsp white sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 c. semi-sweet chocolate chips
- 1-2 Tbsp. confectioners sugar
Directions
- Line baking sheets with parchment paper. Preheat oven to 350 degrees F.
- Sift together the flour, cocoa, baking soda, and salt. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Beat in the eggs, one at a time, scraping down the bowl and mixing well after each.
- Beat in the vanilla.
- Add the dry ingredients and chocolate chips and stir until just combined.
- Dust a work surface with flour. Scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour.
- Shape the dough into a rough ball (if too sticky, dust with more flour) and cut in half. Roll into short logs.
- Place the logs on the prepared baking sheet.
- Roll each piece into a log about 3/4 inch tall and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake.
- Bake for about 35 minutes until firm to the touch. Cool for 5 minutes or until just cool enough to touch. (If you wait any longer, the biscotti will be difficult to cut.)
- On a cutting board, use a serrated knife to slice each log crosswise at a diagonal into ½ inch slices. Place back on the baking sheet, cut side down. Return to the oven for an additional 10 minutes until toasted.
- Cool on wire racks and store in an airtight container.
Nutrition Estimate
?
Notes
- 2015: 35 minutes at 375 deg F a bit too much: bottoms burned very slightly. 32 min instead? Slightly lower temperature?