Cocoa Krispies Biscotti
Dive into the irresistible crunch of Cocoa Krispies Biscotti, a playful twist on the classic Italian cookie that’s perfect for coffee dunking or snacking any time of day. This indulgent recipe combines the rich, chocolatey depth of unsweetened cocoa powder with the light, crispy texture of Cocoa Krispies cereal for a delightful contrast in every bite. Semi-sweet chocolate chips add pockets of melty goodness, while a double-baking technique ensures the cookies are irresistibly crisp yet slightly tender at the center. With a prep time of just 15 minutes and an easy-to-follow method, these biscotti are as fun to make as they are to eat. Perfect for gifting, dessert platters, or elevating your afternoon coffee break, these unique biscotti are destined to be a crowd favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Cocoa Krispies cereal
- 0.5 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter (melted)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the eggs, granulated sugar, and vanilla extract until well combined.
Gradually stir the dry ingredients into the wet ingredients until a sticky dough forms.
Gently fold in the Cocoa Krispies cereal and semi-sweet chocolate chips, ensuring they are evenly distributed.
Divide the dough in half and, with slightly damp hands, shape each half into a 12-inch long and 2-inch wide log on the prepared baking sheet.
Brush the tops of the logs with the melted unsalted butter for a shiny finish.
Bake the logs in the preheated oven for 25 minutes or until firm to the touch.
Remove the logs from the oven and let them cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick biscotti slices.
Place the slices cut side down back onto the baking sheet and bake for an additional 10 minutes.
Flip the biscotti slices over and bake for another 10 minutes, or until they are crisp and dry.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 420.3 g | 153% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 213.8 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 158 mg | 12% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 1304 mg | 28% | |
*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.
