Homemade Dark Chocolate Biscotti
Ingredients
- 1 ¾ cups All purpose flour
- ¼ cup Unsweetened dark chocolate cocoa powder
- 1 teaspoon Baking powder
- ¾ teaspoon Salt
- 1 Stick of unsalted butter (softened)
- 1 cup Granulated sugar
- 2 Eggs
- 1 cup Dark chocolate chips
- 1 ½ teaspoon Vanilla extract
- 1-2 teaspoon Espresso powder (optional but it's so good it really helps you take this recipe to the next level)
Instructions
- Preheat oven to 350-degrees. Prepare large baking sheet by lining with parchment paper. I find that parchment paper cooks better.
- Whisk together flour, cocoa powder, baking powder, salt, and espresso powder. Set aside.
- Using your electric mixer beat the butter and sugar until fluffy. Add eggs and vanilla extract, beat the mixture until combined well.
- Stir in flour mixture to form a stiff dough. Next, mix in the chocolate chips. You can use your hands if you're having a tough time mixing it in since the dough is stiff.
- With this step, it depends on how you roll out your dough. You can either roll it out and decide not to divide the dough (which is what I do when I'm lazy)Or you can divide the dough in half and flour your hands. Form the dough into two flat logs on the baking sheet. Around 12 inches long and 4-6 inches wide. About two inches thick as well.
- Bake the logs at 350°F (175°C) for about 30–35 minutes, cool for 10–15 minutes, slice into ½-inch pieces, then bake the slices for 10–12 minutes per side until dry and crisp.
- Cool on your rack when done. enjoy!
- Optional: dip into melted dark chocolate after and sprikle with sea salt!
Video
Notes
Recipe can be stored for about a week in a ziploc bag or container.