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Double Chocolate Biscotti

Biscotti might seem like an impossible food: they’re crunchy but not stale; they’re sweet, but not too sweet; eye-catching and yet simplistic. With so many coffee shops about, this narrow biscuit is ubiquitous and easily bought for a few dollars, but why not make them at home for yourself? Surely the homemade version will be five times as good for a fifth of the price.

Like any exquisite edible, these biscotti require a bit of dedication and patience. But your family will insist that these are the best biscotti that they’ve ever had – just scroll below to see this fantastic recipe…

Double Chocolate Biscotti

(makes 3 dozen cookies)

Ingredients

  • 1/2 cup butter, softened

  • 2/3 cup white sugar

  • 1/4 cup unsweetened cocoa powder

  • Optional: 1/4 cup chopped walnuts ( more for decorating)
  • 2 teaspoons baking powder

  • 2 eggs

  • 1 3/4 cups all-purpose flour

  • æ cup white chocolate chips

  • 3/4 cup semisweet chocolate chips

Directions

  1. In a large mixing bowl, cream butter and sugar with a spoon until light and fluffy. Gradually stir in cocoa and baking powder and keep at it for 2 minutes.

  2. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate chips, chocolate chips and chopped walnuts.

  3. Cover dough, and chill for about 10 minutes.

  4. While dough is chilling, preheat oven to 375F.

  5. Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly. Sprinkle rolls with more chopped walnuts if desired.

  6. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.

  7. Cut each loaf into 1/2 inch wide diagonal slices.

  8. Place slices on an ungreased cookie sheet, and bake at 325F for 9 minutes. Turn cookies over, and bake for another 7 to 9 minutes.

  9. Cool completely, then store in an airtight container.

  10. Enjoy!

Adapted from Janet Allen

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