Biscotti · Cookies

My favorite Chocolate Biscotti

Christmas Eve is a week from today.

say what? Inhale….. and exhaaaaaale. 

However, I do believe that I am approximately 65% ready. Which, in my twisted math-skills world, means I am ahead of where I thought I would be at this time, but a bit behind of where I should be at this time.

IMG_9056

Does that make sense?

Chocolate Biscotti – adapted from a Dacor Oven recipe

These biscotti are definitely meant to be dunked – they are very crisp and unless you want to risk a broken tooth, I recommend dipping them into either a glass of milk, or (my favorite) a steaming cappuccino.

  • 2 2/3 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 tsp baking soda
  • 1 1/2 tbs. instant espresso powder
  • 2/3 cup chocolate chips
  • 1 1/2 cups toasted pecans, chopped
  • 5 eggs
  • 1 1/2 tsp vanilla extract

Preheat oven to 350 degrees. Line two baking sheets with parchment and set aside.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, espresso powder, chocolate chips and pecans. In another bowl, whisk together the eggs and vanilla. Using an electric mixer, add the egg mixture to the flour mixture and beat until incorporated. Turn the mixture out onto a work surface and knead until it comes together. Divide the dough between the two baking sheets, and form each half into a log about 2 “ wide. Bake until firm to the touch, 30-35 minutes. Remove from the oven and allow to cool. Using a serrated knife, cut the logs on the diagonal into 3/4” thick slices. Arrange the biscotti back onto the baking sheets and return to the oven. Bake for another 15-20 minutes, or until crisp on both sides. Remove from oven and allow to cool completely.

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