Chocolate Biscotti Recipe
This chocolate biscotti recipe is adapted from my famous almond biscotti! Perfectly crisp and amazing when served with coffee or cocoa.
Servings 24 cookies
Ingredients
- 2¼ cups flour
- 1/2 cup cocoa powder
- 1½ teaspoons baking powder
- 2 teaspoons espresso powder
- 1/4 teaspoon salt
- 1/2 cup butter melted and cooled slightly
- 1 cup sugar
- 3 large eggs
- 2 teaspoon pure vanilla extract
Instructions
- 1. Whisk together the flour, baking powder, cocoa powder, and salt in a medium sized bowl. Set aside.
- 2. Combine the butter and sugar in the bowl of an electric mixer. Stir until combined. Add the eggs and extract and continue to mix until incorporated.
- 3. Add the dry ingredients to the wet ingredients. Mix on low until your dough forms.
- 4. Cover dough and chill for 30 minutes.
- 5. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- 6. Divide your dough into two equal pieces. Shape each dough half into a loaf that is 16×2 inches. Place on your prepared baking sheet and bake for 30 minutes.
- 7. Cool for 15 minutes then slice into 3/4 inch pieces. Place, cut side down, back onto your cookie sheet and cook for 10 additional minutes.
Notes
- Do not skip the step to chill the dough. This helps you be able to form your two loaves as well as giving the dough time to rest and the butter to solidify.
- This dough is sticky. To help shape the loaves, and keep the dough from sticking to your hands, run you clean hands under water.
- Use a sharp knife when slicing your cookies. Do not wait more than 15 minutes to cut. The longer you wait, the more your cookies will crumble.