I make this every year for Christmas parties and brunches. Biscotti are twice baked cookies and the name comes from the Italian words bis and cotto. This recipe freezes well and can be made up to a month ahead of time.
Pictures will be added soon.
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder (I am in love with Hershey’s Special Dark)
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 6 TBSP butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup walnuts (optional)
- 3/4 cup semi -sweet chocolate chips
- 1 TBSP confectioners sugar
Directions after the jump.
Butter and flour a large baking sheet.
In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl beat together the butter and granulated sugar until fluffy. Add the vanilla and the eggs one at a time and beat until well combined.
Preheat the oven to 350F.
Slowly stir in the flour mixture. Mix until just combined, the dough will be quite stiff. Stir in the optional walnuts and chocolate chips.
Flour your hands and divide the dough in half. On the baking sheet form the dough into two slightly squashed logs. They should be about 12 inches long and two inches wide.
Dust with confectioners sugar and bake for 35 minutes. The logs should be slightly firm to the touch. Remove from the oven and allow to cool on the sheet for five minutes. On a cutting board cut the biscotti with a serrated knife. The logs should be cut diagonally into 3/4 inch slices. Place cut side down on the baking sheet and return to the oven.
Bake until crisp, about ten minutes. The biscotti should be cooled on a rack.