Lately when I’ve gone searching for something to bake, my requirements have been:

  1. Doesn’t require me to spend any money
  2. Isn’t something that Spencer would like (because of his diet)

I thought I’d covered both of those when I was thumbing through Dorie’s book and saw chocolate biscotti. I adore biscotti and spent my Starbucks years wishing and hoping for broken biscotti every time I was in charge of unloading the truck. Spencer never liked them. He did however really like these. Like, really. He told me that they tasted like “extra baked brownies” and I guess they kind of did. I’m not too into chocolate (especially something made with cocoa powder AND mini chocolate chips) but these were excellent. They would’ve been great with coffee if only they’d lasted long enough.

Chocolate Biscotti
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 6 tbsp unsalted butter room temperature
  • 1 cup sugar
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans
  • 3/4 cup mini chocolate chips
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone baking mat.
  2. Sift together the flour, cocoa, baking soda, baking powder, and salt.
  3. With a mixer, cream the butter and sugar on medium speed for about 2 minutes until light. Scrape down the sides of the bowl and add the eggs and vanilla; beat for another 2 minutes. Decrease the speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl and mix in the chopped nuts and chocolate.
  4. Turn the dough out onto a work surface and knead a few times just to incorporate any dry ingredients that didn’t get mixed in before. Divide into two portions; on the baking sheet, shape each portion into a 12 x 2 inch log. Sprinkle each log with a little sugar. Bake for 25 minutes.
  5. Remove the sheet from the oven and let it cool on a rack for 20 minutes. Then, with a very sharp, serrated knife, slice the logs into about 3/4 – 1 inch slices and leave the slices standing up on the baking sheet. Return to the oven for another 10 minutes of baking.
  6. Transfer biscotti to a rack to cool.
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