Feb 27 2009
Triple Chocolate Biscotti
Biscotti are a traditional Italian ‘dunking’ cookie. They are quite crisp and are usually dunked into a cup of coffee or tea to soften them. The hardness comes from double baking them. They are formed into a giant loaf for the first baking and then sliced and baked again. When I bake these at home for myself I bake them so that they are still soft. They are really wonderful this way, dense and the flavors are more pronounced. I’ve included the baking instructions for both the hard and softer kinds. These are drenched with three kinds of chocolate and will satisfy any one’s chocolate craving.
Triple Chocolate Biscotti
2/3 cup semisweet or dark chocolate, chopped
½ cup butter
2 eggs
1 cup sugar
1 teaspoon vanilla
2 cups flour
½ cup unsweetened cocoa
1 and ½ teaspoons baking powder
1 teaspoon salt
¾ cup semi-sweet chocolate chips
Heat oven to 350 degrees.
Melt chopped chocolate and butter together. I use my microwave’s melt setting. Whisk the two together and set aside.
In a large mixing bowl beat the eggs and sugar together for one to two minutes until fluffy.
Add the vanilla and chocolate/butter mixture. Beat just mixed together.
Add the flour, cocoa, baking powder, and salt mixing until just combined. The dough should be soft but not too sticky. If it is very sticky add another ¼ cup of flour and mix.
Mix in chocolate chips.
Divide the dough in half on a lightly floured surface and divide dough in half. Form each half into a log about 3and ½ inches by 7-8 inches. Place on a baking sheet and bake for 25 minutes.
Let the logs cool for one to two hours.
For a softer biscotti: Preheat oven to 375 degrees. Slice into ½ inch slices and set on baking sheet. Bake for 12 minutes. Let cool on baking sheets.
For a crisp, traditional biscotti: Preheat oven to 275 degrees. Slice into ½ inch thick slices and set on baking sheet. Bake for 20 minutes. Carefully turn the slices over and bake for another 20 minutes. Cool on wire racks.
To dip biscotti in chocolate: melt ¾ cup white or semi-sweet chocolate chips. Pour into a mug or glass and dip ends of biscotti in letting the excess chocolate drip off. Roll in sprinkles if desired.
