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
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1/2 cup butter, softened
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2/3 cup white sugar
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1/4 cup unsweetened cocoa powder
- Optional: 1/4 cup chopped walnuts (+more for decorating)
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2 teaspoons baking powder
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2 eggs
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1 3/4 cups all-purpose flour
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æ cup white chocolate chips
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3/4 cup semisweet chocolate chips
Directions
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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.
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Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate chips, chocolate chips and chopped walnuts.
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Cover dough, and chill for about 10 minutes.
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While dough is chilling, preheat oven to 375F.
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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.
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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.
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Cut each loaf into 1/2 inch wide diagonal slices.
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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.
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Cool completely, then store in an airtight container.
- Enjoy!
Adapted from Janet Allen