I never liked biscotti……ever. That hard, crunchy, old tasting cookie that gets dunked in a cup of coffee and then turns to mush. BLEKH!!!! Why would anyone want to eat a biscotti? Over the weekend, I was watching QVC and there they were, selling “famous” biscotti……”the best” biscotti. I don’t know why, but as soon as I saw that man dunk his biscotti into a big cup of coffee, I just knew I had to make some. He demonstrated the “true” method of dunking…..the 1-2-3 second method: 1) Pick it up, 2)dunk, 3)take it out. Hmmmmmm. Well, anyway, I searched for a recipe my friend gave me years ago and I made Double Chocolate Biscotti. I underbaked mine a bit so that they weren’t hard as a rock. You certainly dont need a jackhammer to break one of these. You don’t feel like your jaw is breaking when you bite into one. I must say……these are FUN to make. I am thinking of all the different kinds I will make. So all you biscotti hating friends of mine…..guess what you are getting for Christmas! Excited???? No? Not so much? Aw-w-w-w-ww, come on. If I can have an open mind, you can too, right??? Who wouldn’t want a dark chocolate biscotti, dipped in chocolate? or with toasted almonds? or with white chocolate and pistachio? or Chocolate and sea salt? Oh my gosh, I cant wait to try all the different possibilities!! Yay!!! I’m so excited.
I really must say, these are deeeeelicious. You are NOT going to get that really HARD crunch like most biscottis, but enough of one to satisfy your need for crunch. The key is to NOT dunk them for long. You don’t want a mushy, soggy cookie.
Double Chocolate Biscotti (that you won’t hate)
makes about 10 cookies
1 cup of flour
¼ cup of cocoa powder
½ tsp baking soda
½ tsp salt
3 tablespoons of butter
½ cup of sugar
½ tsp vanilla
½ cup white or chocolate chips
Mix the flour, cocoa, baking soda and salt together in a bowl. In a separate bowl, beat together the butter and sugar. Add the egg and vanilla, till well mixed. STIR in the dry ingredients. Your dough will be stiff, but that’s ok. Add your chocolate chips. Don’t over mix it. Line a baking sheet with parchment paper. Form your dough into a 12” log. Slightly flatten it, but not too much. Sprinkle with some powdered sugar and bake at 350 for about 20-25 minutes. (I baked it for 10 minutes, then turned the pan and cooked for another 10 minutes, since I have a crappy oven that doesn’t cook evenly) It should be slightly firm when you take it out of the oven. Let it just sit there for 5 minutes. Then, carefully slice diagonally into ¾” slices. Lay them out, cut side down, onto your baking sheet. Bake for 10 minutes until they feel kinda crispy-ish. Remove from oven, and cool them on a rack. Once cooled, dip the heck outta them!!! I used melted choclate chips.
You can dip one side, or the bottoms, or whatever you want to do to make them real purty. These just melt in your mouth.