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Chocolate Biscotti
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of semi-sweet chocolate chips
- 1/2 cup of chopped almonds or hazelnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together 2 cups of flour, 1/2 cup of cocoa powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In a separate large bowl, cream 1/2 cup of softened butter with 1 cup of sugar until light and fluffy. Beat in 2 eggs and 1 teaspoon of vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms. Fold in 1/2 cup of chocolate chips and 1/2 cup of chopped nuts.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet, leaving space between the logs.
- Bake in the preheated oven for 25 minutes, or until firm to the touch. Remove from the oven and let cool for 10 minutes.
- Using a serrated knife, carefully slice the logs into 1/2 inch thick diagonal slices. Place the slices cut side down back onto the baking sheet.
- Bake for an additional 10 minutes, then flip the biscotti over and bake for another 10 minutes, or until the biscotti are dry and crisp.
- Allow the biscotti to cool completely on a wire rack before serving. Enjoy with a cup of coffee or as a sweet snack.
Chocolate biscotti, a traditional Italian treat, has a rich history dating back to the Renaissance era. Originating in the city of Prato, Tuscany, biscotti were favored by the region's residents for their long shelf life, making them ideal for long journeys. The addition of chocolate to the recipe came much later, adding a delightful richness to the crunchy, twice-baked cookies. Renowned chefs like Lidia Bastianich have popularized chocolate biscotti in the United States, and today, they are enjoyed in cafes and bakeries worldwide. For the best chocolate biscotti, ensure a perfect balance of cocoa and a thorough double-baking process for that satisfying crunch.
65 min
24
120 calories
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