Triple Chocolate Biscotti
Biscotti, also called Cantuccini in Tuscany, are oblong shaped almond Italian cookies that originated in the city of Prato. It’s name, Biscotti, literally means twice cooked.
These twice baked cookies are dry, crunchy, and made to be dipped in a drink, traditionally Vin Santo, a sweet Italian dessert wine. Today Biscotti is made in a variety of flavors and can be dipped in white or dark chocolate. They can be dipped in coffee, milk, or any other drink. Of course they’re also pretty good dry.
My family loves Biscotti, specially when dipped in cold milk or hot chocolate. I love to dip it in my morning cup of cappuccino! I’d always thought they’d be difficult and time consuming to make. I thought I’d have to roll each cookie into it’s oblong shape. I was pleasantly surprised to learn that they are super easy to make and you don’t have to shape each cookie.
I’ve been playing around with different flavors and came up with our favorite, Triple Chocolate Biscotti. They are super yummy! Best of all you don’t spend hours kneading cookie dough and shaping them into flat oblong cookies. You can whip up a batch in about an hour or so and have some ready for dessert. Did I mention they’re great with ice cream?
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I like to use the best quality ingredients for most of my baking, this is specially true for chocolates. I usually use Valrhona Cocoa Powder and Guittard White & Semi-Sweet Chips. They really do taste better! But if you can’t find these brands in your area you can use Hershey Cocoa Powder and whatever brand chips you can find.
Here’s my recipe for Triple Chocolate Biscotti!
Ingredients:
6 Tbs. Butter, softened
1 Cup Sugar
2 Eggs
1/2 Tsp. Pure Vanilla Extract
2 Cups All Purpose Flour
1/2 Cup Valrhona Cocoa Powder
1 Tsp. Baking Soda
1 Tsp. Salt
1/2 Cup Guittard Semi-Sweet Chocolate Chips
1/2 Cup Guittard White Chocolate Chips
Directions:
Pre-heat oven to 350º
Cream butter and sugar together
Add in eggs one at a time, beating well after each egg
Add in Vanilla
In a separate bowl combine flour, cocoa powder, baking soda, and salt. Mix very well
Add flour mixture to the butter mixture in thirds. Make sure the dry ingredients are well incorporated before adding more
Dough will be somewhat stiff and sticky
Stir in chocolate chips
Shape cookie dough into a 12″ x 4″ log and place on a parchment covered baking sheet
Bake for 30 minutes.
Remove from oven and let stand for 5 minutes.
Cut loaf into 3/4″ slices
Place each piece cut side down on the baking sheet and bake for 8 minutes
Turn over cookies and bake the other side for another 5 minutes
Cool on a rack then store in an airtight container
- 6 Tbs. Butter Softened
- 1 Cup Sugar
- 2 Large Eggs
- 1/4 Tsp. Pure Vanilla Extract
- 2 Cups All Purpose Flour
- 1/2 Cup Valrhona Cocoa Powder
- 1 Tsp. Baking Soda
- 1 Tsp. Salt
- 1/2 Cup Guittard Semi-Sweet Chocolate Chips
- 1/2 Cup Guittard White Chocolate Chips
- Pre-heat oven to 350º
- Cream butter and sugar together
- Add in eggs one at a time, beating well after each egg
- Add in Vanilla
- In a separate bowl combine flour, cocoa powder, baking soda, and salt. Mix very well
- Add flour mixture to the butter mixture in thirds. Make sure the dry ingredients are well incorporated before adding more
- Dough will be somewhat stiff and sticky
- Stir in chocolate chips
- Shape cookie dough into a 12" x 4" log and place on a parchment covered baking sheet
- Bake for 30 minutes.
- Remove from oven and let stand for 5 minutes.
- Cut loaf into 3/4" slices
- Place each piece cut side down on the baking sheet and bake for 8 minutes
- Turn over cookies and bake the other side for another 5 minutes
- Cool on a rack then store in an airtight container
