It’s festive season and what better way to treat yourself than to make double chocolate biscotti! Easy, simple, and perfect with tea or coffee in front your fireplace (or under your blanket). This recipe is perfect for someone who doesn’t have a sweet tooth – it has a nice touch of sweetness that’s not overpowering.
Of course, you can drizzle chocolate all over it to change that 🙂
Original photo source via ashleyparo.com
Lets start baking double chocolate biscotti
| Ingredients | Amount | Prep |
| Butter | 1/2 cup | Room temperature |
| Sugar | 2/3 cup | |
| Unsweetened cocoa powder | 1/4 cup | |
| Eggs | 2 | |
| All purpose flour | 1 3/4 cup | Sifted |
| Baking powder | 1 tsp | |
| Semi-sweet chocolate | 1/2 cup | Adjust according to preference |
| Almond slices* | 1/4 cup *optional | Toasted |
| White chocolate | 1/4 cup | Adjust according to preference |
- Pre-heat the oven to 375 F (190 C).Toast almond slices until golden brown on the stove top or the oven. Set aside.
- In a large bowl, cream the butter until light and fluff with an electric mixer. Alternatively, you can use a wooden spoon or anything that’ll let you mix.
- Add sugar until fully combined.
- Add cocoa powder and baking powder. Add a bit at a time so it’s easier to mix.
- Beat in one egg at a time – make sure it’s fully combined before continuing.
- Gradually stir in flour and manually mix by hand.
- Mix in white, semi-sweet chocolate chips, and almond slices. Cover the dough and chill for 10 minutes.
- Divide the dough into two parts. Roll each dough into roughly a 9 inch log. Place on a slightly greased baking sheet (do not use coconut oil as it will burn). Flatten until you obtain approximately 9″ x 3.5″ x 1″ dimension.
- Bake for 20-25 minutes or until the toothpick comes out clean.
- Cool on the baking sheet for 5 minutes, then transfer onto a cooling rack for 30-45 minutes or until cool. Note: This will prevent the biscotti from falling apart when slicing.
- Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely – enjoy!
How do you love to enjoy your biscotti? With tea, coffee…. Tell us below!
Pichada Wangsangthong – Client Care Manager
Pichada grew up playing various sports such as track and field, and is now primarily involved in karate and tennis. A 3rd year student at UBC, she enjoys using her education to help guide her clients in physical activities to avoid injuries. Pichada has a passion for food adventures, sports, and healthy living and hopes that she can assist others in their journey to achieving their fitness goals.
