Mom’s Chocolate Biscotti
Did you know that the word biscotti means ‘twice baked’? These classic Italian biscuits are baked, sliced and then baked again. The end result is a dry and crunchy tasting treat! Be sure to enjoy your chocolate biscotti with an authentic cappuccino or espresso.
- Serves: 36
- Prep time: 20 minutes
- Cook time: 35 minutes
Ingredients:
- ½ cup butter, softened
- ½ cup white sugar
- 2 eggs
- 1 tbsp vanilla
- ½ cup unsweetened cocoa
- 1 ½ cup all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- pinch salt
- ½ cup mini chocolate chips
- ½ cup slivered almonds, toasted
Instructions:
- In a large bowl, beat butter and sugar until fluffy. Beat in eggs and vanilla. Beat in cocoa, 1 cup of the flour, baking powder, baking soda and salt.
- Stir in remaining flour, chocolate chips and almonds and bring the dough together with hands.
- With floured hands, shape into two logs about 12 inches long and 2 inches wide onto parchment paper lined baking sheets.
- Use hand to flatten the logs into a rectangle.
- Bake in 350F oven for about 20 minutes or until firm.
- Let cool for 15 minutes and then using a serrated knife cut diagonally into ½ inch slices.
- Place biscotti pieces back on baking sheet with the cut side facing down. Bake in 300 F oven for about 15 minutes, turning once until crisp.
- Let cool and buono appetito!
Note: For optimum freshness freeze in an airtight container.