The first time I tried a biscotti, I was probably 6 or 7, and needless to day, I thought it was pretty awful. It hurt my teeth and it’s taste had a slight resemblance to cardboard, there just wasn’t enough sugar for my juvenile taste buds.
Now, on the other hand, I love biscotti, but I pretty much love any excuse to eat a cookie for breakfast. The stark contrast of hot, full-bodied coffee and sweet crunchy biscotti is just so satisfying. So what if it’s not a balanced meal, so what if I ate
10 3 with my coffee this morning, who cares, we all die at some point right? Eat the darn biscotti!
Double Chocolate Biscotti
1 stick butter, softened
1 cup brown sugar
1/2 teaspoon vanilla extract
2 cups unbleached all purpose flour
1/2 cup dark cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup mini chocolate chips
Preheat your oven to 350 and line a sheet pan with parchment (or spray with coconut oil cooking spray).
In the bowl of a stand mixer, or using a hand mixer, cream together the butter and sugar until evenly combined. Add the vanilla. Add the eggs, one at a time, scraping the bowl in between each addition.
In a medium bowl, sift together the flour, cocoa, baking soda and salt. Add to the butter/egg mixture in 3 stages, making sure the dry and wet ingredients are evenly combined each time.
Add the chocolate chips.
Eat some of that mouthwatering dough.
Shape the dough roughly into the size of a 12×4 inch log and place of prepared sheet pan. Bake for 30 minutes.
Remove from oven and let the biscotti cool for 10 minutes. Using a sharp serrated knife, slice the biscotti into 1/2 inch pieces and lay flat on sheet pan. Bake again for 5-10 minutes. Flip biscotti and bake once for for an additional 5 minutes.
Remove from oven and let the biscotti cool completely. Grab a big ole cup of joe and enjoy the world’s best morning.
original recipe here!