"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Double Chocolate Biscotti Recipe

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This recipe for Double Chocolate Biscotti, by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dotty Bartek
Added: Sunday, March 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. butter, softened
2/3 C. white sugar
1/4 C. unsweetened cocoa powder
2 tsp. baking powder
2 eggs
1 3/4 C. all-purpose flour
4 (1oz.) squares white chocolate, chopped (or 3/4 C. white chocolate chips)
3/4 C. semi-sweet chocolate chips

Directions:
Directions:
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 and semi-sweet chocolate pieces. Cover dough and chill for about 10 min.
Preheat oven to 375 . Divide dough in half and form into logs. Place on a lightly greased baking sheet. (I prefer parchment paper.) Press to about 3" wide and 3/4 " high.
Bake for 20-25 min. or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 min. then transfer to a wire rack to cool for 1 hr.
Cut each loaf with a serrated bread knife into 1/2" wide diagonal slices. Place slices on an ungreased cookie sheet and bake at 325 for 7-9 min. turn and repeat. Cool completely and store in an airtight container.

 

 

 

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