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
- ¾ cup white chocolate chips
- 3/4 cup semisweet chocolate chips
Directions
- 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.
- Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate chips, chocolate chips and chopped walnuts.
- Cover dough, and chill for about 10 minutes.
- While dough is chilling, preheat oven to 375F.
- 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.
- 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.
- Cut each loaf into 1/2 inch wide diagonal slices.
- 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.
- Cool completely, then store in an airtight container.
- Enjoy!
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