Ingredients
-
1/3
-
2/3
-
1/4
-
2
-
2
-
1 3/4
-
4
-
3
-
-
-
-
-
-
-
Directions
Double Chocolate Chunk Biscotti,originally from “Better Homes and Gardens” magazine,This is the first and only biscotti recipe I’ve ever tried and they are so good, I don’t want to try any others. Be sure and use butter and not margarine, tastes so much better. I also put sliced almonds in the dough before mixing, they break up in the dough and make it prettier. I’ve given these to friends and family and everyone loves them.,It’s good half baked–I know that’s not really biscotti, but I don’t like the idea of dipping stuff into my drinks. I just wanted something that wasn’t a brownie and wasn’t a cookie but was nice and chocolaty. This did the trick (at 350 as some reviewers suggested). used chocolate almond bark instead of white chocolate [which I don’t like and didn’t have]. Turned out nice, but I’ll want more chocolate in it next time.
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Steps
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1
Done
|
Lightly Grease a Large Cookie Sheet. Set Aside. in a Large Mixing Bowl Beat Butter With an Electric Mixer on Med. Speed For 30 Sec. |
|
2
Done
|
Add Sugar, Cocoa Powder and Baking Powder & Beat Until Combined. |
|
3
Done
|
Beat in Eggs. |
|
4
Done
|
Beat in as Much of the Flour as You Can. |
|
5
Done
|
Using a Spoon, Stir in Any Remaining Flour, White Baking Bar and Semisweet Chocolate. Divide Dough in Half. |
|
6
Done
|
Shape Each Half Into a 9" Long Log. |
|
7
Done
|
Place Log About 4" Apart on Prepared Cookie Sheet. Flatten Logs Slightly Until About 2" Thick. |
|
8
Done
|
Bake Logs in a 375 Degree Oven For 20-25 Min. or Until a Wooden Toothpick Inserted Neat the Centers Comes Out Clean. |
|
9
Done
|
Cool on the Cookie Sheet Set on a Wire Rack For 1 Hour. |
|
10
Done
|
Using a Serrated Knife, Cut Each Log Diagonally Into 1/2" Thick Slices. |
