Double Chocolate Biscotti
Biscotti are a not-too-sweet way to enjoy a treat after a long day of cookie baking!
I am not a summer person. I’m not even really a spring person, but I’ll tolerate it, even though in the back of my mind I know summer is right around the bend. I am 100% a fall and winter person. Which is why I get annoyed when we have a warm day in December, like we have today. It’s 72 degrees outside, and that irritates me. I guess I’d be more tolerant if we had the occasional 50 degree day in the middle of July, but no.
Warm weather aside, Christmas is definitely in full swing around here, which means baking is in full swing. So far, I’ve made our gingerbread house, sugar cookies and a batch of double chocolate biscotti.
I think I love making biscotti this time of year because after all the baking is done for the day, I truly love sitting down and relaxing with a cup of coffee. Biscotti isn’t overly sweet, so after I’ve somehow managed to ingest ore than my fair share of cookie dough, I look forward to something a little less sugary to go with my coffee.
Biscotti also travel and keep really well, which makes them an ideal gift for anyone on your baking list. They also freeze well, so you can enjoy them long after the wrapping paper has been cleaned up and the lights have been put away.
Double Chocolate Biscotti
Ingredients
- 2 cups all-purpose flour
- ½ cup dutch cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- 1 cup chopped chocolate or chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment or silicone baking mat and set aside.
- In a large mixing bowl, beat together butter and sugars for about 3-4 minutes.
- Combine eggs with espresso powder and vanilla. Mix well and add to butter and sugar. Mix until well combined.
- Sift together flour, cocoa powder, baking soda and salt. Add to butter mixture, along with chopped chocolate or chocolate chips and mix until a stiff dough is formed.
- Turn dough out onto counter and separate into two equal pieces. Form each piece into a log about 10 inches long by three inches wide. Place onto prepared baking sheet and flatten, leaving at least two inches between the logs.
- Bake at 350 degrees for 30 minutes. Remove from oven and set aside to cool for five minutes.
- Cut logs into diagonal slices, about ¾” thick. Place back onto baking sheet, cut side down, and bake for an additional 10 minutes. Cool on sheets for 2-3 minutes before removing to cool completely on wire racks. Once completely cool, decorate as desired.
0 Comments