Triple Chocolate Biscotti |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Chocolate, chocolate, chocolate.... This fabulous biscotti recipe is the perfect chocolate cookie. To keep cookies longer, wrap tightly, label and freeze for up to six months. Use wax paper for packing cookies, it doesn't seal tight, which means that cookies won't get too soft. Ingredients:
1/2 cup butter |
1 1/2 cups sugar |
3 ounces semisweet chocolate, melted and cooled |
2 1/2 cups all-purpose flour |
1/4 cup cocoa powder |
2 1/2 teaspoons baking powder |
1 teaspoon salt |
1/4 cup milk |
1 teaspoon vanilla |
3 ounces semisweet chocolate, chopped |
1/2 cup almonds, coarsely chopped |
Directions:
1. Preheat oven to 350°F Line a baking sheet with parchment paper.
2. Beat butter, sugar and eggs in a large bowl of electric mixer. Beat in melted chocolate and remaining ingredients. Dough will be sticky. Remove to a lightly floured surface and divide dough in two. With well floured hands, place half of the dough on prepared baking sheet and shape into a log measuring 16 inches long by 3 1/2 inches wide. Repeat with remaining half of dough.
3. Bake in preheated oven for 25-30 minutes, until dough is set. Remove from oven, and let cool 10 minutes.
4. Cut logs into 3/4 inch slices then return cookies to baking sheet. Bake 20 minutes longer, turning cookies halfway through baking time. Let cool on sheet 5 minutes, then remove to rack.
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