Chocolate Biscotti Recipe

What’s your favorite cookie? Mine is the very simple chocolate biscotti. I prefer this recipe without the chocolate chips and with the walnuts, but since I was making it for the family, they got it their way.

Biscotti is actually an ancient technique for making food fit for travel. Consequently biscotti is suitable for mailing. Just remember that not everyone is a biscotti fan. I dig the crunch, the chocolate, and the way they aren’t overly sweet. The word biscotti comes from two Latin words, “bis” for twice and “coctum” for baked. Humans being the way they are, eventually slurred the words together. I’m sure y’all¹ understand.

¹Intentional.

Chocolate Biscotti Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder²
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tsp salt
• 6 TBSP butter
• 1 cup granulated sugar (It is possible to reduce the sugar depending on your preference)
• 2 large eggs
• 1 cup walnuts -optional
• 3/4 cup semi-sweet chocolate chips
• about 1 TBSP confectioners or powdered sugar

²Hershey’s Special Dark Unsweetened Cocoa Powder is a thing of beauty. Just sayin’

Directions for easy chocolate biscotti

Set out the butter and eggs. (The butter to soften, the eggs to come to room temperature).

Pre-heat the oven to 350ºF. Butter and flour a baking sheet.

In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt. In another bowl cream the butter and granulated sugar until fluffy. While this is going on, crack the eggs, beat them lightly and stir in the vanilla. Add the vanilla egg mixture a little at a time to the butter and sugar and beat until well combined.

Slowly stir in the flour mixture and stir until just combined. The dough will be stiff, this is normal. Add the chocolate chips and walnuts if you want them. Flour your hands and divide the dough in half. On the floured baking sheet, shape 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.

I didn't get a good picture of the cooked biscotti logs, but when the come out of the oven, cut on the diagonal, like this.

Cool on the baking sheet for five minutes. On a cutting board cut the biscotti carefully with a serrated knife. The logs should be cut diagonally into 3/4 inch slices. Place the slices cut side down on the baking sheet and return to the oven for approximately 10 minutes.

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