Wednesday, September 22, 2010

Triple Chocolate Biscotti

Mark and I love eating biscotti, he eats it with his coffee and I drink it with my hot chocolate.  The first time I ate homemade biscotti is when Ginny (Eli's girlfriend) made it for me as a Christmas gift.  I was hooked!!!!!!  It took me many tries to get them to taste as good as hers.  The key is to let the roll cool before you cut them (and bake again).  Because they are twice baked they last awhile, only if they last that long.  Here is Ginny's biscotti recipe!!  Thanks Gin!  

Triple Chocolate Biscotti
  • 1/2 cup butter, softened:room temp
  • 2/3 cup white sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 2 eggs, room temp
  • 1 3/4 cups all-purpose flour
  • 6 oz. chocolate chips (semi-sweet, or dark)-gheradelli
  • 6-8 oz.  white chocolate chips (toll house), melted...this is for the topping so do this while they are cooling
  • In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in chocolate chips.
  • Preheat oven to 375 degrees. Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour (this part is crucial).
  • Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F  for 7 minutes. Turn cookies over, and bake for 7 minutes. I let cool on a baking rack and then I drizzle/smear melted white chocolate on top.  The KEY to melting white chocolate is to put the chips in a sauce pan on very low heat stirring continually and turn off the heat once the white chips are melted.  If you don't keep an eye on them, you are likely to burn it. Cool completely, then store in an airtight container.

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