You know a recipe is good when you eat it so fast and you want to make it again. This recipe is delicious! And the best part? It is really simple to make. A warning that this biscotti is not your traditional Italian varitety (the needs to be dunked vs can be dunked). But personally, that is just the way that I, and my kids, like to eat them. I hope you enjoy these as much as we did!
Ingredients:
-1/2 cup of room temperature butter
-2/3 cup of white sugar
-1/4 cup unsweetened cocoa powder
-1 teaspoon baking powder
-2 large eggs
-1 3/4 cups of all purpose flour
-3/4 cups of white chocolate chips (or 4 ounces of white chocolate squares, chopped)
-3/4 cups of milk chocolate chips
Directions:
1) In a large mixing bowl, cream together softened butter and sugar until until light and fluffy
2) Slowly add cocoa powder and baking powder. Beat until combined.
3) Beat in the eggs, one at a time.
4) Stir in flour by hand. Once combined, mix in both white and milk chocolate chips.
5) Cover and chill dough in fridge for 10 minutes.
6) Meanwhile, preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
7) Divide dough into two equal parts, and roll into logs (roughly 10 inches long each). Slightly flatten logs to about a 3/4 inch height.
8) Bake for 25 minutes, or until toothpick inserted comes out clean.
9) Cool on baking sheets for 5 minutes. Then very carefully transfer to a wire rack.
10) 5-10 minutes later. Transfer to a cutting board. (They will be very delicate, be careful!)
11) Cutting on a diaganol, cut 1/2 inch wide slices and place back on cookie cheet.
12) Return biscotti to oven and bake for 10minutes. Flip cookies over and bake for an additional 7-10 minutes.
Cool completely and store in an air tight container. They will last for a few weeks, if they're all not eaten before then.
The biscotti can be enjoyed on it's own, or dipped into your favourite beverage. Yum! Enjoy!
Happy baking!
Tiffany
Tips
-If you wait too long to cut biscotti it will be very crumbly and fall apart. This is why I recommend slicing 10-15min once out of the oven. Be careful not to burn your fingers!
Recipe slightly adapted from All Recipes
Ingredients:
-1/2 cup of room temperature butter
-2/3 cup of white sugar
-1/4 cup unsweetened cocoa powder
-1 teaspoon baking powder
-2 large eggs
-1 3/4 cups of all purpose flour
-3/4 cups of white chocolate chips (or 4 ounces of white chocolate squares, chopped)
-3/4 cups of milk chocolate chips
Directions:
1) In a large mixing bowl, cream together softened butter and sugar until until light and fluffy
2) Slowly add cocoa powder and baking powder. Beat until combined.
3) Beat in the eggs, one at a time.
4) Stir in flour by hand. Once combined, mix in both white and milk chocolate chips.
5) Cover and chill dough in fridge for 10 minutes.
6) Meanwhile, preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
7) Divide dough into two equal parts, and roll into logs (roughly 10 inches long each). Slightly flatten logs to about a 3/4 inch height.
8) Bake for 25 minutes, or until toothpick inserted comes out clean.
9) Cool on baking sheets for 5 minutes. Then very carefully transfer to a wire rack.
10) 5-10 minutes later. Transfer to a cutting board. (They will be very delicate, be careful!)
11) Cutting on a diaganol, cut 1/2 inch wide slices and place back on cookie cheet.
12) Return biscotti to oven and bake for 10minutes. Flip cookies over and bake for an additional 7-10 minutes.
Cool completely and store in an air tight container. They will last for a few weeks, if they're all not eaten before then.
Happy baking!
Tiffany
Tips
-If you wait too long to cut biscotti it will be very crumbly and fall apart. This is why I recommend slicing 10-15min once out of the oven. Be careful not to burn your fingers!
Recipe slightly adapted from All Recipes
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