I love nothing more than to sit and enjoy a nice cup of Cappuccino with a decadent chocolate biscotti. I feel so connected to my Italian roots when I do this. For as long as I have been baking I have made biscotti. It is one of those things that you can make and vary, so it never gets boring. I love taking them and dipping them in chocolate. I mean why not? It’s Christmas after all!
These seem intimidating but I am no pastry Chef, and these are easy peasy! Promise. Use a stand mixer and this comes together in a flash! The hardest part is waiting for the chocolate to cool to dunk them in your coffee or cappuccino if you will! These will make a lovely addition to your Christmas cookie tray. I hope you give them a try!
Sinfully,
Susan xoxo
Triple Chocolate Biscotti
An Italian Classic, that's easy and so delish!
- You can embellish the biscotti with crushed candy canes like I did, I used hot chocolate flavored, sprinkles in holiday colors, or even crushed toasted nuts.
Credit: CrazySexySavor.com
Ingredients
- 1 3/4 cups all-purpose flour, leveled-off
- 1/4 cup unsweetened cocoa powder, I use Hershey’s Cocoa
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 2 eggs
- 3/4 cup of sugar
- 1/4 cup of plain non-fat Greek yogurt
- 2 teaspoons vanilla extract
- 2 cup semi-sweet chocolate chips ( 1 cup reserved for dipping biscotti into)
- Chopped candy canes if desired (I found hot chocolate flavored at Target that my kiddos love, tell me it tastes just like hot chocolate)
Directions
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- In a large bowl, combine flour, cocoa powder, baking soda, and salt set aside. Meanwhile in a mixing bowl of a stand mixer cream butter and sugar, until well combined. Add in eggs and vanilla. Mix well to combine.
- Add in dry ingredients, mixing well to combine. Add half of the chocolate chips in.
- With lightly floured hands, separate dough, and form into logs, roughly 3/4 inch by 2, now mine are rarely even so do your best to eye-ball them. Don’t stress though, they will taste great no matter what!
- Place in oven and bake for 35 minutes. Remove from oven, cool slightly just until you can touch them to cut, you don’t want them to harden too much for the second bake. Slice with a shar serrated knife, about 3/4 inch slices on a bias. Place cut side down on parchment lined sheet and bake another five minutes.
- Melt chocolate in small glass bowl in microwave in 30 second intervals, stirring after each interval, this should take a minute or minute and a half, depending on your microwave. Remove biscotti from the oven. Allow to sit about 10 minutes, then take the biscotti and dip one end in the chocolate. Place on baking rack to let excess drip, sprinkle with candy canes if using. I do some with and some without. Let chocolate harden, I like to place the tray in the fridge for about 15 minutes to help along, so I can pack into tins, ok so I can dunk one in my cappuccino. These will keep for a good three weeks. Devour!
So yummy it is