Double Chocolate Biscotti recipe

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Ingredients

½ cup butter, softened
⅔ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 ¾ cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
¾ cup semisweet chocolate chips

Nutrition Info

98.8 calories
carbohydrate: 12.7 g
cholesterol: 17.8 mg
fat: 5.1 g
fiber: 0.5 g
protein: 1.5 g
saturatedFat: 3 g
servingSize: -
sodium: 53 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.

  2. Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.

  3. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.

  4. Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F (165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

Recipe Yield

3 dozen

Recipe Note

A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.

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