Double Chocolate Chunk Biscotti Recipe
My husband and I love this recipe for Double Chocolate Chunk Biscotti! It’s hard to stop at just one or two (or three). Biscotti isn’t all that different than a recipe for chocolate chip cookies or oatmeal cookies. You mix together the called-for ingredients, form it into a log shape that fits the size required in the recipe, and bake it. Then, you cool it slightly and bake it a few more times. See? Easy as pie. Or, you know, biscotti.
Biscotti is so much fun to make! It comes together quickly and is little more complicated than your general cookie recipes. The only thing that really differs is the long baking time to harden them up. I really find it a fun process. I like having my hands in there, shaping the dough. It’s typically easy to work with and I just really enjoy that part of it. Baking is my big hobby. You have got to love a hobby that lets you eat the end product!
A biscotti recipe like this is a nice way to warm up during an Indiana winter! You can dip the Double Chocolate Chunk Biscotti into coffee–or hot chocolate! I know, that is a brilliant idea. Our kids are huge fans of biscotti so they really enjoy a hunk of it to dip into a steaming mug of hot cocoa. Jeez, now I am making myself hungry! Fortunately I have a nice, fresh batch of this double chocolate chunk biscotti right on hand. From Food.com.
Double Chocolate Chunk Biscotti Recipe
Double Chocolate Chunk Biscotti Recipe
Ingredients
- 1/3 Cup Butter or 1/3 Cup Margarine
- 2/3 Cup Sugar
- 1/4 Cup Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- 2 Eggs
- 1 3/4 Cups Flour
- 4 Ounces Almond Bark, Chopped
- 3 Ounces Semisweet Chocolate Chips
Instructions
- Line a baking sheet with parchment paper or grease and set aside.
- 375* oven.
- In mixing bowl, beat Butter for 30 seconds.
- Add Sugar, Cocoa Powder, and Baking Powder.
- Beat in Eggs.
- Mix in Flour.
- Add in Almond Bark and Chocolate Chips.
- Divide dough in half.
- Shape each half into a 9" log.
- Place log 4" apart on prepared cookie sheet. Flatten logs so they are around 2" thick.
- Bake 375* for 20 -- 25 minutes or until a toothpick near center comes out clean.
- Cool on cookie sheet on wire rack for one hour.
- Using a serrated knife, cut each log diagonally into 1/2" thick slices.
- Arrange slices on cookie sheet so they are not touching.
- Bake slices at 325* for 8 minutes.
- Flip over slices.
- Bake between 7 - 9 minutes longer or until the slices are dry and crisp.
- Transfer to wire racks and cool.
- Store in an airtight container at room temperature for up to one week or freeze for up to three months.
Small Towns: Destinations, not Drive-Thrus! I’m Jessica Nunemaker and THIS is little Indiana!
