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Double Chocolate Chunk Biscotti

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Ingredients

Adjust Servings:
1/3 cup butter or 1/3 cup margarine
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups flour
4 ounces white baking bar, coarsely chopped
3 ounces semisweet chocolate, chopped

Nutritional information

96.9
Calories
44 g
Calories From Fat
4.9 g
Total Fat
2.9 g
Saturated Fat
17.4 mg
Cholesterol
48.2 mg
Sodium
12.8 g
Carbs
0.9 g
Dietary Fiber
6.3 g
Sugars
1.8 g
Protein
23g
Serving Size

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Double Chocolate Chunk Biscotti

Features:
    Cuisine:

    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.

    • 165 min
    • Serves 32
    • Easy

    Ingredients

    Directions

    Share

    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

    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.

    11
    Done

    Lay Slices, Cut Side Down, on Ungreased Cookie Sheets.

    12
    Done

    Bake Slices in a 325 Degree Oven For 8 Min.

    13
    Done

    Turn Slices Over.

    14
    Done

    Bake 7-9 Min. More or Until Slices Are Dry and Crisp. (do not Overbake.)

    15
    Done

    Transfer to Wire Racks and Let Cool.

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    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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