Chocolate Biscotti……just because

Sometimes, no matter what you’ve recently baked, a craving hits……..and you have no choice but to succumb to it before it takes over your mind and controls every conscious thought you possess.

Almost sounds like a scene from “Zombieland”, doesn’t it?

Wow….that was random and unexpected. I didn’t even like that movie……..strange……

Anyway, a few weeks ago I had a hankering for biscotti. And in my world, only chocolate will do:

Chocolate Biscotti

Crunchy, but not tooth-shattering hard, I’ve found the best way to enjoy these biscotti is first thing in the morning, dunked in my coffee…while I’m keeping a rein on not getting hostile with Alexander because he’s missed carpool…….. again……

Chocolate Biscotti – adapted from Dorie Greenspan
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tbs instant coffee or instant espresso powder
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
6 tbs unsalted butter, room temperature
1 cup sugar
2 large eggs
1 tsp vanilla extract
4 oz chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
Sift together the flour, sugar, cocoa, coffee powder, baking soda, baking powder, and salt.

With a mixer, cream the butter and sugar on medium speed for about 2 minutes until light. Scrape down the sides of the bowl and add the eggs and vanilla; beat for another 2 minutes. Decrease the speed to low and mix in the dry ingredients in 3 additions, mixing only until a soft dough forms. Scrape down the sides of the bowl and mix in the chocolate.

Divide into two portions; on the baking sheet, shape each portion into a 12 x 2 inch log. Dust the tops with a little coarse sugar. Bake for 25 minutes.

Remove the sheet from the oven and let it cool on a rack for 20 minutes. Then, with a very sharp, serrated knife, slice the logs into about 3/4 – 1 inch slices and leave the slices standing up on the baking sheet. Return to the oven for another 10-15 minutes of baking.

Transfer biscotti to a rack to cool.


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