In honor of Priyanka and Reza's birthdays at work they requested "something chocolate" for their group meeting birthday treat. I always want to try new recipes, so I decided that biscotti would be a fun thing to try and would be perfect for our afternoon group meeting. Interestingly, very few of my group members had heard of biscotti, so I looked up the official definition and found that biscotti is of Italian origin and by definition must be "twice baked." I didn't want my biscotti to be quite as hard as traditional biscotti so I modified the baking directions a bit. If I had more time I would have melted some white chocolate and drizzled it on the side to make them prettier. I think these would make a great holiday gift, are really easy to make and can be modified by adding nuts, white chocolate chips, etc.
Double Chocolate Biscotti
1/2 C butter, softened
2/3 C white sugar
1/4 C cocoa powder
2 tsp baking powder
2 eggs
1 3/4 C AP flour
3/4 C semisweet chocolate chips
1. Cream butter and sugar until light and fluffy.
2. Gradually beat in cocoa and baking powder, then beat on medium high speed for 2 minutes.
3. Beat in eggs one at a time.
4. Stir in flour at low speed until combined and then stir in chocolate chips.
5. Cover and chill in the refrigerator for about 10 minutes.
6. Preheat oven to 375 degrees. Line baking sheet with foil and spray with non-stick spray.
7. Divide dough in half and form into two 9-inch logs. Pat down slightly to about 1 inch thickness.
8. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
9. Turn oven off and cool on cookie sheet for 5 minutes.
10. Carefully cut into 1/2 in slices using a sharp knife and turn each slice so cut side is facing up.
11. Set oven to 325 degrees and bake again for 5 minutes.
12. Remove from oven, carefully flip each slice to the other side and bake an additional 5-7 minutes.
13. Place on cooling rack to cool completely. Store in air tight container.
Difficulty: Medium
Debbie's Rating: 8.5
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