Biscotti are Italian cookies that are twice baked. I do not like the extreme hardness of a typical biscotti cookie. My biscotti are twice baked but I bake for a little bit less time. The cookies are still hard but not rock like.
You can find biscotti in coffee shops and bakeries. But it is cheaper to make them yourself and the process is fairly easy. Biscotti are cookies that travel well; making them perfect to bring to a pot luck or party. This cookie also freezes well. You can make them ahead of time and take out to thaw for last minute visitors.
Biscotti are the perfect cookie to have when you need dessert after dinner. They are just enough to satisfy that sweet tooth. Dunk them in tea or coffee or complement with your favorite dessert wine. Since there is no such thing as too much chocolate, try the chocolate biscotti recipe below and pair with the chocolate wine described in last week's article. This is heaven for chocolate lovers!
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 stick of unsalted butter, softened at room temperature
1 tablespoon vanilla
1 cup sugar
2 large eggs
6 oz. white chocolate chips (this is typically 1/2 of a standard bag of white chocolate chips)
1 additional egg to brush on biscotti
1 tablespoon of sugar
1. Preheat the oven to 325 degrees.
2. In a bowl, mix together the flour, cocoa, baking powder, and baking soda, and set aside.
3. In a large bowl, using an electric mixer, cream the butter with the 1 cup of sugar.
4. Beat in the eggs, one at a time.
5. At low speed, gradually beat in the flour mixture. Fold in the chocolate chips.
6. Divide the dough in half and form 2 logs.
7. Transfer the logs to a large baking sheet and brush with the egg and sprinkle with the tablespoon of sugar.
8. Bake for 25 minutes, and then let cool on the baking sheet for 10 minutes.
9. Cut each log crosswise into 1 inch slices. Arrange the slices on the baking sheet, cut sides down.
10.Bake for an additional 15 minutes at 350 degrees.