Double Chocolate Chunk Biscotti Recipe
This is the best ever Double Chocolate Chunk Biscotti I have ever tasted! You have landed in the right place. This Italian recipe of Double Chocolate Chunk Biscotti is relished the world over. Indulge yourself in this Double Chocolate Chunk Biscotti as Dessert. Spread the taste by sharing this Double Chocolate Chunk Biscotti recipe with your friends.
Ingredients
1/3 cup butter or margarine
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups all-purpose flour
4 ounces white baking bar, coarsely chopped
3 ounces semisweet chocolate, chopped
Directions
1 Lightly grease a large cookie sheet. Set aside.
2 In a large mixing bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add the sugar, cocoa powder, and baking powder; beat until combined. Beat in the eggs. Beat in as much of the flour as you can. Using a spoon, stir in any remaining flour, white baking bar, and semisweet chocolate.
3 Divide dough in half. Shape each half into a 9-inch-long log. Place logs about 4 inches apart on prepared cookie sheet. Flatten logs slightly until about 2 inches wide.
4 Bake logs in a 375° oven for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool on the cookie sheet set on a wire rack for 1 hour. Using a serrated knife, cut each log diagonally into 1/2 inch-thick slices. Lay slices, cut sides down, on ungreased cookie sheets.
5 Bake slices in a 325° oven for 8 minutes. Turn slices over. Bake for 7 to 9 minutes more or until slices are dry and crisp. (Do not overbake.) Transfer to wire racks and let cool. Store in an airtight container at room temperature for up to 1 week
2 In a large mixing bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add the sugar, cocoa powder, and baking powder; beat until combined. Beat in the eggs. Beat in as much of the flour as you can. Using a spoon, stir in any remaining flour, white baking bar, and semisweet chocolate.
3 Divide dough in half. Shape each half into a 9-inch-long log. Place logs about 4 inches apart on prepared cookie sheet. Flatten logs slightly until about 2 inches wide.
4 Bake logs in a 375° oven for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool on the cookie sheet set on a wire rack for 1 hour. Using a serrated knife, cut each log diagonally into 1/2 inch-thick slices. Lay slices, cut sides down, on ungreased cookie sheets.
5 Bake slices in a 325° oven for 8 minutes. Turn slices over. Bake for 7 to 9 minutes more or until slices are dry and crisp. (Do not overbake.) Transfer to wire racks and let cool. Store in an airtight container at room temperature for up to 1 week
