Recipe | Triple Chocolate Biscotti
I'm back with another cookie recipe and it won't be the last one this month either. One more is on the way and I'm saving the best for last! I've always liked a good biscotti, especially when dunked into a frothy cappuccino, but it wasn't till I had one of these that I developed a love for them. I've tried them at bakeries but I have yet to find another that quite measures up to this recipe. This one has had a very long run in my kitchen too. I've made them many times as a gift, but this last time was just for us. And they were devoured in less than 48 hours! It is an easy recipe, but not a fast one, so best made on a chilly, gray, winter weekend, when all you want to do is be inside and and treat yourself to good food!!
{above is how they look after baking the first time}
Triple Chocolate Biscotti
{printable recipe here, from Bon Appetit}
Line large baking sheet with double thickness of foil. 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 metal spatula or wet fingertips, shape strips into 11- by 2 1/2-inch logs. Refrigerate 30 minutes.
Preheat oven to 350°F. 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. Using foil as aid, lift logs onto work surface. Line baking sheets with clean foil. Using serrated knife, gently cut warm logs crosswise into 3/4-inch-thick slices. Arrange half of slices, cut side down, on each 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.
