This Easy Chocolate Biscotti dough is extremely
easy to work with because it bypasses the one aspect of biscotti making that
can cause difficulty, and that is all the "stuff" that's often mixed
in: nuts, dried fruit, chocolate chunks, and so forth. Another thing that makes this biscotti recipe
an excellent choice for beginners is the fact that the dough is dark because of
the chocolate, so no one will be able to tell if you over baked your biscotti or
if all of the pieces aren't the same lovely shade of golden brown.
Chocolate Biscotti Recipe
- 2/3 cup (4 ounces) semisweet or dark chocolate
chips (or chopped chocolate)
- 1/2 cup (1 stick/4 ounces) butter
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 to 2¼ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- Position one of your oven racks in the center of
your oven. Preheat oven to 350 degrees F. Line a baking sheet with parchment
paper or a nonstick baking liner and set aside.
- Melt the
butter and chocolate together (I put them in a Pyrex measuring cup and
microwave them) and set aside.
- With an
electric hand mixer, beat the eggs and sugar until well blended, about two
- Mix in the vanilla and chocolate mixture.
- Whisk together the flour, cocoa, baking powder,
and salt. Add to the wet mixture, and mix until you have soft, but not sticky,
dough. Add the extra 1/4 cup of flour if dough is too sticky.
- Divide the
dough in half. On a lightly floured surface, form each half into a log and flatten until it is about 3½ inches by 9 inches.
- Place the baking sheet on the center rack of your
oven and bake for about 20-25 minutes, or until or until the tops are set.
- Remove from oven and allow cool on a wire rack for
about 10 minutes. Reduce oven to 275 degrees.
- Transfer to cutting board and cut rolls diagonally
into 1/2 in. slices. (I use a large
serrated knife and push it through the loaves rather than 'sawing' the slices).
Arrange the slices on baking sheet and bake for 20 minutes. Remove from the
oven, carefully turn the slices over, and bake for another 20 minutes.
- Remove from oven and cool on a wire rack. Store in
an airtight container or freeze.
Recipe adapted from that found on “farmgirlfare.com”
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