Introduction: Double Chocolate Biscotti
I have been in love with biscotti ever since I was 8 years old and my Grandmother bought some assorted biscotti at the store and we played tea time. Ever since then I have always wanted to try to make my own. Please enjoy ^___^
Second Prize in the
Italian Food Contest
Step 1: Ingredients
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1-3/4 cups all-purpose flour
3/4 cup semisweet chocolate chips
Step 2: Directions
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Add cocoa powder and baking powder and beat for 2 minutes. Beat in the eggs one at a time. Add the flour and stir by hand till incorporated. Mix in the chocolate chips and cover dough and let it chill in the fridge for 10 minutes.
- Preheat oven to 375 degrees F. 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 and flatten them slightly.
- Bake for 20 to 25 minutes, or until toothpick inserted in the center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack or wax paper to cool for 1 hour.
- After they have cooled for an hour cut each loaf 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F for 9 minutes. Take out of oven when 9 minutes is up and torn cookies over, and bake for 7-9 minutes. Cool completely, then store in an airtight container.
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