Double Chocolate Biscotti is a homemade chocolate biscotti filled with pecans and chocolate chips and even more chocolate in the form of chocolate icing on the outside for a scrumptious double hit.
Dip a biscotti into hot coffee or a latte and magic happens. Soaking up a bit of hot liquid turns a biscotti into a warm, melty, flavorful, luxurious experience for your tongue.
The friend who put me onto this recipe had brought them to our Bible class at church. Not many people partook. She thought they mistook her biscotti for dried out brownies. Not me. I love biscotti–as long as I have a latte for dipping. My husband, on the other hand, will eat them straight out of the freezer.
Although these Double Chocolate Biscotti involve several steps with a couple of trips to the oven, they are far superior to anything you buy at the grocery store. Well worth it in my estimation. I keep these treats in my freezer to get out one at a time for dessert. Don’t miss the skinny secret at the end of this post.
SKINNY SECRET :
The original recipe said it would make 30 biscotti cookies. At that rate, each biscotti will cost you 144 calories. Not too bad. But look at this. If you make 40 cookies instead, it will only cost you 108 calories a piece. Quite a savings I think, and you really won’t miss the extra bite. Just don’t be like me on a bad day and eat an extra cookie because they are SO GOOD.
Chocolate Biscotti with chocolate chips and glazed with more chocolate
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup toasted pecans, chopped
- 3/4 cup bittersweet or semi-sweet chocolate chips
- Preheat oven to 350 degrees. Either butter and flour a large baking sheet, use a silicone baking mat or parchment paper. I use the baking mat.
- In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in pecans (or almonds if you prefer) and chocolate chips.
- On prepared baking sheet with floured hands or wearing surgical gloves (my choice) form dough into two slightly flattened logs, each 12 inches long and 2 inches wide. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
- On a cutting board, (or do it on silicone baking sheet if you are careful not to press hard and damage the sheet) cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack.
- Melt 1/3-1/2 cup semi-sweet chocolate chips in the microwave until they start to melt. One minute on MEDIUM. Add more time if necessary but be careful not to burn. Coat the bottom of each biscotti with melted chocolate. Lay cookie on its side and refrigerate until chocolate is firm. You can skip this step for a savings in calories and time. But it really ups the decadence factor.
- Biscotti will keep in airtight containers 1 week or if frozen, about 1 month.
About the cocoa powder: Any kind of cocoa powder will work but dutched cocoa and natural cocoa will produce different flavors and colors of biscotti. For the biscotti in the picture above, I used Valhrona cocoa powder purchased out of the bulk bins at Central Market. It’s reasonably priced and I only have to buy exactly what I need and can use in a timely manner.
Keywords: cookies, biscotti recipes, breakfast, coffee break