Double Chocolate Biscotti
1/2 c. (1 stick) butter
1/2 c. + 1 c. chocolate chips
1/2 c. unsweetened cocoa
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1 c. sugar
1 egg, beaten
1 tsp. vanilla
white chocolate (optional)
Preheat oven to 350º. Melt butter and 1/2 c. chocolate chips in the top of a double boiler. Stir until well blended, set aside.
Combine cocoa, flour, baking powder, salt and cinnamon in medium bowl. In another bowl, blend sugar and egg, then add vanilla and chocolate mixture. Gradually add flour mixture and remaining chocolate chips.
Turn onto a lightly floured bread board. Divide dough in half, and shape into logs 3" wide and 3/4" high. Bake on a greased baking sheet for 30 minutes or until firm to the touch. Allow to cool for 10 minutes. Transfer logs to a cutting board and cut into 3/4" thick slices with a serrated bread knife. Place the slices flat on the baking sheets and return to oven for five minutes. Turn slices to other side and bake five minutes more. Allow to cool.
These biscotti are especially pretty drizzled with melted white chocolate. Serve with coffee.
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