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Chocolate Double Chunk Biscotti

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Sunday, 06 December 2009 16:10
  • 1/3 cup butter
  • 2/3 cup sugar
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • 2 eggs
  • 1 3/4 cups flour
  • 4 oz white chocolate chooped
  • 3 oz semi sweet cocolate chunked
  • In a large mixing bowl, beat butter with electric mixer on medium until soft.  Add sugar, cocoa and baking powder, beat until combined.  Beat in eggs.  Beat in as much flour as you can, finish mixing by hand.
  • Add Chocolate, divide dough in half, shape each portion into a 9" long roll.
  • Place logs about 4" apart on lightly greased cookie sheet.  Flatten logs slightly until about 2" wide.
  • Bake at 375 for 20-25 minutes until toothpick inserted near center comes out clean.
  • Cool for 1 hour.  With a serated knife, cut each log diagonally into 1/2" thick slices.
  • Lay slices cut side down on ungreased cookie sheet.  Bake at 325 for 16 minutes turning slices over once.  Biscotti should be dry and crisp.
  • Cool on a wire rack.  Store in airtight container for up to a week.  Freeze in freezer container for up to 6 months.


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