Sunday, December 28, 2008

Chocolate biscotti

Seems I hadn't posted this chocolate biscotti recipe afterall when I posted the cranberry-almond and gingerbread biscotti recipes a few Christmases ago. They make a nice 'set' and, at this time of year, I make mini-versions for the Christmas tea circuit.

Chocolate Chunk Biscotti
1 1/2 c white flour
1/2 c cocoa powder
2 tsp baking powder
1/2 c semi-sweet chocolate chunks
2 eggs
3/4 c sugar
1/3 c melted butter
2 tsp vanilla (plus optional: dissolve 1 Tbsp instant coffee granules in vanilla)

Mix dry ingredients in one bowl. Mix wet in another with whisk. Add liquid to dry. Mix until soft dough forms. Transfer to lightly floured surface. Form into a smooth, non-sticky ball. Divide dough in half; roll each into foot-long log. Transfer to baking sheet. Bake at 350F for 20 minutes. Remove from oven, let cool on pan for 30 minutes. Transfer each log to cutting board; cut diagonally 3/4 inch thick. Stand cookies upright with space between them on cookie tray. Bake again for 20 to 25 minutes. Cool on rack.

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