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Double Chocolate Biscotti

Updated: Mar 1

1/4 c / 45 gr. Butter, room temperature

1 c. / 200 gr. granulated sugar

3 eggs

2 tsp. Vanilla

1/2 tsp. baking powder

1/2 tsp. salt

1/4 c. / 25 gr. cocoa

2 1/2 c. / 313 gr. all-purpose flour

Garnish: melted chocolate

Blend the butter and sugar, add the eggs and the vanilla extract. Mix on low speed for 1 minute. Add the dry ingredients and mix till blended. The dough will be stiff to work with so I highly recommend using a stand mixer.

On a floured surface and with floured hands, push the dough into a long, flat rectangle, about 1.5 cm thick. Cover and chill for 20 minutes (or longer if you'd prefer to make the dough ahead and bake the next day.

Preheat the oven to 325°F / 163°C.

Line a baking sheet with a Silpat or with oven-proof baking paper.

Carefully transfer the log to the prepared baking sheet, and bake it for 20 minutes, or till the center of the dough holds its shape when poked and a toothpick inserted in the center comes out clean. Turn your baking sheet half-way through to ensure even baking.

Remove from oven.

With a sharp knife, carefully cut the warm rectangle into 1cm thick diagonal slices. Arrange the slices lying flat (it's ok if they're touching, they won't spread at this point).

Return to the oven and bake till golden brown on the bottom (about 8 minutes). Flip the biscotti and return to the oven for an additional 5 minutes, or till both sides are golden brown. Keep a close eye on them to avoid burning.

Let cool completely.

To decorate the biscotti:

  1. Melt the chocolate in a medium bowl in the microwave (or use a double boiler). Melt in 10-15 second bursts, stirring well after each time. Chocolate holds a lot of residual heat and can burn very quickly. So be sure to stir it vigorously.

  2. Dip one end of each biscotti in the chocolate and return it to the cookie sheet to set (about 30-40 minutes depending on ambient temperature).

Biscotti will keep for up to 2 weeks at room temperature in an airtight container, or frozen for up to 3 months.

This is a robust, very crunchy cookie meant to be dipped in your favorite espresso, cappuccino or latte.

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