This chocolate biscotti makes the perfect companion to a cup of hot cocoa or morning coffee. This recipe is simple, fun to make and even better to enjoy! It makes for a delightful holiday treat that stores well and is great for gifting. Keep it simple, or dress it up by adding your favorite sprinkles, chopped nuts or even peppermint pieces to the chocolate drizzle for an extra special touch. Enjoy!
Chocolate Biscotti
by Maci M. | Lovely Baking Co.
Makes: 24 biscotti
Prep time: 30 minutes
Bake time: 45 minutes
Ingredients:
Biscotti:
2 cups flour
½ cup cocoa powder
1 tsp baking soda
½ tsp salt
¾ cup sugar
¼ cup brown sugar, packed
6 T salted butter, cold and cubed
1 ½ T coconut oil, melted
3 eggs
2 tsp vanilla extract
1 egg + 1 T milk (for egg wash)
Chocolate Drizzle:
1 cup high quality dark chocolate chips
¼ tsp coconut oil
Step 1:
Preheat oven to 350*F. Line 1 extra large baking sheet or 2 regular sized baking sheets with parchment paper, set aside. In a large bowl, mix together flour, cocoa, baking soda, salt and sugars.
Step 2:
Once the dry ingredients are combined, add the cubed butter and mix in using a pastry cutter or your fingers until some clumps form.
Step 3:
In a small bowl whisk together the coconut oil, eggs, and vanilla then add the mixture to the dry ingredients. Mix until all the ingredients are just moistened. Use your hands to help bring the dough together and shape into a ball. (If the dough isn’t coming together and seems too dry, add 1-2 tsp of water and mix in well.)
Step 4:
On a lightly floured surface, knead the dough 10-15 times until it’s soft then divide into two equal parts. Place half of the dough on your lined baking sheet and shape into a 11x4” slab patting down it until it is about ½” thick. Repeat with the remaining dough.
Step 5:
Make the egg wash by whisking together the egg and milk and use a pastry brush to lightly brush the mixture over the top and sides of the biscotti slabs. Place baking sheet(s) in the oven and bake for 25 minutes.
Step 6:
Once the slabs are baked, remove the baking sheet from the oven and let cool for 10 minutes; leave the oven on. Next, use a serrated knife to carefully cut the biscotti slab into 1” slices. Turn each biscotti slice on its side leaving some space between pieces and return to the oven to bake for 9 minutes. Once baked, turn the biscotti pieces again to the opposite side and return to the oven to bake for a final 9 minutes. Once baked, let the biscotti cool on the baking sheet for a few minutes before transferring to a cooling rack.
Step 7:
While the biscotti cools, prepare the chocolate drizzle by placing chocolate chips and coconut oil in a small microwave safe bowl. Microwave in 15 second increments, stirring after each increment until chocolate is completely melted. When the biscotti is cooled, drizzle the chocolate over the biscotti or dip half the biscotti into the chocolate and return to the cooling rack to allow the chocolate to set. (If adding extras like sprinkles or nuts, do this just after drizzling/dipping while the chocolate is still wet.)
Store biscotti in an airtight container at room temperature. Biscotti will stay fresh for a couple weeks.
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