Triple Chocolate Biscotti
adapted from Epicurious.comMakes about 30
1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
8 ounces semisweet chocolate chips
1/2 cup white chocolate baking chips (I omitted these in the batter, but melted them and used for drizzling on top)
Preheat oven to 350°F. Line a large baking sheet with a Silpat mat or parchment. Sift flour, cocoa, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then vanilla. Beat in flour mixture. Stir in semisweet and white chips. Drop dough by heaping tablespoonfuls onto prepared sheet in two 10- to 11-inch-long strips, spacing 3 inches apart. Using wet fingertips, shape strips into 11- by 2 1/2-inch logs.
Bake logs until tops are cracked and dry and tester inserted into center comes out clean, about 25 minutes; cool 10 minutes.
Reduce oven temperature to 300°F. Transfer logs onto work surface (I use a large wooden cutting board). Using serrated knife, gently cut warm logs crosswise or on a diagonal into 3/4-inch-thick slices. Arrange slices, cut side down, on prepared baking sheet. Bake biscotti until just dry to touch, about 8 minutes. Turn biscotti over. Bake until top is dry to touch, about 8 minutes. Cool on sheets.
1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
8 ounces semisweet chocolate chips
1/2 cup white chocolate baking chips (I omitted these in the batter, but melted them and used for drizzling on top)
Preheat oven to 350°F. Line a large baking sheet with a Silpat mat or parchment. Sift flour, cocoa, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then vanilla. Beat in flour mixture. Stir in semisweet and white chips. Drop dough by heaping tablespoonfuls onto prepared sheet in two 10- to 11-inch-long strips, spacing 3 inches apart. Using wet fingertips, shape strips into 11- by 2 1/2-inch logs.
Bake logs until tops are cracked and dry and tester inserted into center comes out clean, about 25 minutes; cool 10 minutes.
Reduce oven temperature to 300°F. Transfer logs onto work surface (I use a large wooden cutting board). Using serrated knife, gently cut warm logs crosswise or on a diagonal into 3/4-inch-thick slices. Arrange slices, cut side down, on prepared baking sheet. Bake biscotti until just dry to touch, about 8 minutes. Turn biscotti over. Bake until top is dry to touch, about 8 minutes. Cool on sheets.
Oh, Lordy, does that look good! Triple chocolate = yumm-o!
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