Categories: Dessert
Ingredients
- 1 3/4 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 tsps baking powder
- 1/2 tsp salt
- 1 cup sugar
- 6 tbsp of butter, unsalted at room temperature
- 3 eggs
- 1 1/2 tsps of vanilla extract
- 8oz semi sweet chocolate chips
- 1/2 cup white baking chips
Directions
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Sift flour, cocoa powder, baking powder and salt into a medium bowl
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Use an electric mixer and beat sugar and butter to blend into another large bowl
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Beat in eggs, one at a time, then vanilla until it is nice and creamy
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First, stir in the flour mixture to get it wet so it won’t be so dusty when you use the electric mixer
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Then, use the electric mixer to beat – it will get good and thick
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Stir in both types of chips so they are evenly distributed
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Use a large jelly roll pan or baking sheet and line with parchment or use a silpat
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Drop dough into 2 separate piles on the parchment and shape into two 10 in long strips
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Use wet hands and smooth them out to shape two 10 in by 3 in logs
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The two logs need to be separated by at least 3 in on the pan as they will expand when baking
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Refrigerate for 30 mins prior to baking
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Bake logs in 350 degree oven for about 25 mins
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the tops will be cracked and dry and the tester inserted into the center comes out clean
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Cool on the counter for about 10 mins
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Reduce the oven to 300 degrees
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Take the logs off the parchment and put on a cutting board
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Be careful transferring the logs to the cutting board as you don’t want them to break apart
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Use an electric knife and slice the logs into 3/4 in slices
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Put a new pice of parchment on the baking sheet and lay the biscotti on the cut side (laying flat)
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Put them into the 300 degree oven for 8 mins
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Bring them out, flip them over to the other side and put back in for 8 more mins
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Let cool on the sheets
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These freeze really well