In addition to the Almond Biscotti I shared a few months ago, I made this Double Chocolate Biscotti. I'd recommend making it a day in advance as I thought it was better the second day!
1 3/4 c + 2 T flour
1/4 c + 2 T cocoa powder
1 t baking soda
3/4 t salt
1/2 c butter, room temp
3/4 c + 2 T sugar
2 eggs
2 t vanilla
1 c semi-sweet chocolate chips
1-2 T powdered sugar for dusting
In a medium bowl, whisk together flour, cocoa, baking soda and salt.
In a large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips. Stir until just combined.
Dust a work surface with flour. Turn dough onto floured surface and dust the top with flour. Shape the dough into a rough ball and cut in half. Form the dough into two short logs by rolling back and forth. Place logs on parchment covered baking sheet and back at 350 for 35 minutes, until firm to the touch. Cool for 5 min or until just cool enough to touch. Slice the biscotti into 3/4 inch slices. Turn the biscotti on their sides and bake for another 10 min. When cool, dust with powdered sugar and serve with coffee, tea or milk!
