Double Chocolate Biscotti

Hello, everyone and HAPPY FRIDAY! I realize it might not be a Friday when you read this blog post, so…happy whatever day it is, in that case.

I’m sure I’ve mentioned previously and it’s probably obvious, but I enjoy baking. This quarantine has given me more opportunities to get into the kitchen to prepare meals AND to bake, so I see those as silver linings for sure. Recently I’ve learned to make biscotti and I’m sharing the recipe with you all today. Macey loves to have biscotti with her coffee, so rather than continuing to try to buy it, we have been making it. No shade on “store bought”, but you really can’t beat homemade for quality and taste.

Be sure to click through to read more…

Double Chocolate Biscotti

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Ingredients:

• 1-3/4 cups plus 2 tablespoons All-Purpose Flour (level the measurements)
• 1/4 cup + plus 2 tablespoons Unsweetened Cocoa Powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 stick butter, softened
• 3/4 cup plus 2 tablespoons granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup dark chocolate chips (you could also use semi sweet…whatever you want)

Directions:

• Preheat the oven to 350 and line your baking sheet with parchment paper.
• Cream butter and sugar together until light and fluffy – about a minute or so.
• Add in eggs, one at a time, until well incorporated.
• Mix in vanilla.
• In a separate mixing bowl, add your flour, cocoa powder, baking soda, and salt together. Gradually add this into the mixer with the wet ingredients.
• Add in chocolate chips. I like to fold ours in with a spatula, but you can also just throw them right into the mix in mixer.
• Lightly flour a working surface for your dough. Then scrape the dough together in the mixing bowl with a spatula and move it to your floured surface.
• Lightly dust your dough with flour and also be sure to flour your hands lightly so that the dough doesn’t stick. Work the dough into a ball, adding a bit more flour if you need to in order for it to be workable and not sticky.
• Divide the ball into two pieces.
• Move each piece onto your parchment paper covered baking sheet and form each into “logs” that are about 2″ wide and 3/4″ thick. Be sure to give them space apart on the sheet because they will expand while baking.
• Once you have your “logs” formed, bake at 350 for 35 minutes.
• Once cooked, be sure they are firm to the touch before cutting. I typically cut them immediately, but you can wait a few minutes if you prefer. Just don’t let the biscotti cool too much or it will be more difficult to cut. Cut on the diagonal to form the biscotti. (You can remove from the baking sheet if you like, but I just do mine right on that surface.)
• Turn the cut biscotti on their sides on the baking sheet. Return to the 350 oven for 10 minutes for the second bake.
• Let the biscotti cool about 2 minutes on the baking sheet and then move to wire racks to finish the cooling process.
• Store in a sealed container.

This is the dough made into “logs” on the baking sheet. Macey helps me make it each time.

This is the “logs” after the first bake. They really expand when baking, so give them plenty of space on the baking sheet. 

Biscotti cut on the diagonal before returning to the oven to bake a second time. 

Second bake completed! Be sure to let them sit on the baking sheet about 2 minutes after the second bake. 

Let the biscotti cool completely on wire racks. 

This cookie jar is a perfect storage container for the biscotti. 

Be sure to store in a sealed container and they are good to g

o!