Biscotti continued! The two batches I make combine for a very smooth process. When the hazelnut come out after their first bake, these go in at 350. Then when they come out, the hazelnut go back in at a the lowered temp, and these go in to finish it off! Oh, and if you accidentally put the white chocolate chips called for in this recipe in the hazelnut batch, no worries, everything is still delicious. This recipe comes from Bon Appetit, and they are so so good dipped in coffee.
Triple Chocolate Biscotti
1 3/4 c. flour
1/3 c. unsweetened cocoa powder
2 t. baking powder
1/2 t. salt
1 c. sugar
6 T (3/4 stick) unsalted butter, room temperature
1 1/2 t. vanilla extract
8 oz. chocolate chips
1/2 c. white chocolate chips
Preheat the oven to 350 and grease cookie sheets. Sift together the flour, cocoa, baking powder and salt into a medium bowl and set aside. Using an electric mixer, beat the butter and sugar until well combined and then beat in the eggs one at a time, then add the vanilla. Beat in the flour mixture until just combined and then stir in the chocolate chips. Drop the dough by spoon fulls onto the greased cookie sheet in two logs. Wet your fingers and use them to shape the dough into logs that are 11" long and about 2.5" wide. Bake for 25 minutes until the top is cracked and dry. Remove from oven and let cool for 10 minutes.
Lower the oven temp to 300. Slice the biscotti into slices on the diagonal and arrange cut side down on the cookie sheet. Bake for 8 minutes, then flip the biscotti over and bake for an additional 8 minutes until they are dry. Let cool and then enjoy!
I really like how these two biscotti go well together. And one of each makes a perfect breakfast on a weekend morning. You could even dip the ends of either in chocolate and roll them in holiday sprinkles! But it was late and I was not motivated enough to do that. Maybe next year....