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As many of you know, I don’t do a lot of sugar. But sometimes, after dinner, a like a little something sweet with my tea. I found the original recipe on the Daily Meal last year, but it had a lot more sugar and frosting stuff on it. I was getting a sugar high just reading the recipe! SO…I changed it to allow for more of the chocolate flavor come through without being overly sweet. Plus, I use milk chocolate chips here instead of almonds. I’m not a huge fan of nuts in biscotti and I’ve found it hard to find them sans almonds or macadamia nuts.
This recipe makes a LOT, so you can freeze some for later. They dunk well, too. Enjoy!
Double Chocolate Biscotti
Ingredients:
•
Double Chocolate Biscotti
April 10, 2013
One with a cup of tea is heavenly!
Persons
25
Ingredients
- 3 cups all-purpose flour
- • 1/3 cup unsweetened cocoa powder
- • 4 tablespoons brewed espresso
- • 3 tbsps light brown sugar
- • 5 packets Stevia
- • 1/2 cup granulated sugar
- • 1 teaspoon baking soda
- • 1/4 teaspoon salt
- • 3 eggs
- • 1 egg yolk
- • 3 tablespoons butter, softened
- • 1 teaspoon vanilla extract
- • 3/4 cup mini chocolate chips
Instructions
- Preheat the oven to 325 degrees.
- In the bowl of a food processor or electric stand mixer, blend the flour, cocoa powder, espresso, brown sugar, granulated sugar, baking soda , salt, 2 of the eggs, yolk, butter, and vanilla extract until the mixture comes together as a moist dough.
- Add the mini chocolate chips. Transfer the mixture to a parchment paper-lined baking sheet and separate into 3 pieces. Mold each into a log 7-inches long and 2-inches wide, pressing down until the dough is about 1-inch thick.
- In a bowl, beat the remaining egg with 1 tablespoon water. Brush the top and sides of the log with the egg wash.
- Bake in the center rack of the oven until golden, about 30 minutes. Remove from the oven and let cool for about 20 minutes. When cooled, slice into ½-inch-thick pieces on a bias using a serrated knife.
- Place the cookies flat side down and bake for about 10 minutes. Flip once and bake the other side for another 10 minutes. Remove from the oven and place on a cooling rack.
- Biscotti can be stored in an airtight container or frozen.
Great job! Looks gorgeous. I can’t wait to try them.