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Double Chocolate Biscotti




Source of Recipe


Midwest Living, August 2005
Double Chocolate Biscotti

Cocoa powder and chocolate chips unite in these crunchy, twice-baked Italian cookies. They're perfect for dipping into a cup of coffee or a glass of sweet wine. In Tuscany, it's a sign of friendship to dunk biscotti together.

1/2 cup butter, softened
1/3 cup packed brown sugar
1/3 cup honey
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1/2 cup very finely chopped slivered almonds or pecans, toasted
1/2 cup semisweet chocolate pieces
1 cup white baking pieces or semisweet chocolate pieces (optional)
2 teaspoons shortening (optional)

Lightly grease a cookie sheet; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, honey, cocoa powder and baking powder.
Beat until combined, scraping sides of the bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Stir in almonds and 1/2 cup semisweet pieces.

Shape dough into two 9-inch long rolls. Place rolls about 3-inches apart on prepared cookie sheet. Use your fingers to slightly flatten each roll until about 2 inches wide. Bake in a 375° F. oven for 20 to 25 minutes or until a wooden toothpick inserted near center comes out clean.

Cool on cookie sheet 1 hour. (If you like, wrap in plastic wrap; let stand overnight at room temperature.) Carefully transfer cooled rolls to a cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut side down, on 2 ungreased cookie sheets.
Bake in 325° F. oven 8 minutes. Turn slices over; bake 7 to 9 minutes more or until dry and crisp (do not overbake). Transfer to a wire rack; cool.

Meanwhile, in a small saucepan, mix white baking pieces and shortening, if you like. Cook and stir over medium heat until baking pieces are melted. Dip biscotti in melted mixture and place on waxed paper until set.

Makes about 30 cookies

Make-ahead tip: Cool cookies; place in an airtight container and store at room temperature for up to 3 days or freeze for up to 3 months.

Source: Midwest Living, August 2005