Double Chocolate Biscotti
Italian Biscotti is so handy as a snack with a cup of coffee, everybody loves chocolate, these double chocolate biscotti gives you tons of chocolate taste, enjoy your coffee time with these delicious biscotti!
Ingredients
| 3 | cups |
whole-wheat pastry flour
or you can use half white flour |
|
| ⅓ | cup |
cocoa powder
|
|
| 1 | tablespoons |
cocoa powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 ¼ | teaspoons |
baking powder
|
|
| 4 | large |
eggs
at room temperature |
|
| ½ | cup |
sugar
|
|
| ½ | cup |
granulated sugar replacement
or you can still use 1/2 cup sugar |
* |
| 1 | tablespoon |
vanilla extract
pure |
|
| 5 | ounces |
semi-sweet chocolate
chopped, melted, null |
* |
Directions
Position rack in the center of the oven, preheat to 325℉ (160℃) F. Line 2 large baking sheets with parchment paper.
Mix well flour, cocoa powder, baking soda, baking powder and salt in a large bowl.
In another large bowl, beat eggs, egg yolk and sugar with an electric mixer in high speed until thick and pale yellow, 3 minutes. Beat in vanilla and melted chocolate.
Stir in the dry ingredients with a wooden spoon until just moistened, the dough should be very dry.
Turn the dough out onto a lightly floured surface, knead for 1 to 2 minutea, then divide in half.
Roll each piece into an 10-inch log, flatten slightly to about ¾ inch high and 4 inches wide. Place the logs side by side on one of the prepared baking sheets.
Bake until lightly browned and firm, 25 to 30 minutes. Cool on the pan on a wire rack for 20 minutes.
Keep the oven on, switch the oven racks to the upper and lower thirds of the oven. Slice the logs on the diagonal into cookies ½ inch thick. Arrange, cut-side down, on the 2 baking sheets. Bake for 10 minutes.
Turn the biscotti over and rotate the pans from top to bottom; bake until dry, about 20 minutes more. Transfer to a wire rack to cool. Storage in an air-tight container.
Nutrition Facts
Serving Size 48g (1.7 oz)
