Chocolate Biscotti Ii
Indulge in the rich, chocolatey crunch of *Chocolate Biscotti II*, a decadent twist on the classic Italian biscotti. Made with unsweetened cocoa powder, chopped dark chocolate, and a hint of vanilla, these twice-baked delights boast a deep, velvety flavor and satisfying crispness. Perfect for dunking in coffee or enjoying as a sweet snack, this recipe is surprisingly simple to make, with minimal prep time and easy-to-follow steps. Each biscotti is thoughtfully crafted with just the right balance of sweetness and texture, ensuring they're as delightful to eat as they are to bake. Ideal for holiday gift-giving, afternoon tea, or as an everyday treat, these chocolate biscotti are sure to impress. Whether you’re a biscotti beginner or a seasoned baker, this recipe ensures irresistible results every time.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.75 cups chopped dark chocolate or chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar with an electric mixer until creamy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the chopped dark chocolate or chocolate chips.
Divide the dough in half and shape each portion into a log about 12 inches long and 2-3 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 25-30 minutes, or until the logs are set and slightly firm to the touch. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F (165°C).
Using a sharp serrated knife, carefully slice the logs into 1/2-inch thick biscotti. Arrange the slices cut-side down on the baking sheet.
Bake the biscotti for 10 minutes, then flip them over and bake for an additional 10 minutes. They should feel dry and crisp.
Remove the biscotti from the oven and let cool completely on a wire rack. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.8 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 113 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
