I absolutely love making biscotti, but this chocolate biscotti is one of my favorites. I make it nearly every Christmas to give away as gifts. This past year, however, I made it as a stocking stuffer. See, we had a friend staying with us over the holidays and his family has a tradition of putting goodies into the stockings. Last year, one of the goodies in his stocking was a box of chocolate biscotti. So, I decided that I would follow that tradition using my homemade biscotti.
I usually decorate them with white chocolate after dipping them in dark chocolate, but decided to use some colorful sprinkles for a more festive touch. The recipients definitely enjoyed them, and what's not to love? They're incredibly chocolatey, crunchy without being too hard, and they come out perfectly every time. Okay, I confess, my biscotti did crack on the top. I'm not quite sure why it did that and if any of you know how to prevent this mishap, I'd really like to hear your suggestions. But, cracked or no, they're still great to eat, and, well, with all that chocolate spread over the cracked portion, no one will ever know. Shhh, it'll be our little secret.
Double Chocolate Biscotti (adapted from Giada de Laurentiis)
2 c. flour
1/2 c. cocoa powder
1 tsp. baking soda
6 Tbsp. salted butter or margarine, softened
3/4 c. sugar (or you can use 1 cup if you want it sweeter)
melted chocolate chips (for dipping)
Combine dry ingredients. Beat butter and sugar. Add eggs. Mix in flour. Form 2 logs (12 x 2 inches). Bake for 25-30 minutes at 350F. Slice immediately into half-inch slices. Bake 20 minutes per side at 325F.
Let cool. Melt some chocolate chips, add a little oil so that it's not too thick, and dip the biscotti in the chocolate. Drizzle with white chocolate or decorate with sprinkles if desired.
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