These crisp chocolate biscotti cookies are wonderful with coffee. This recipe makes a lot, but they store very well and make a great festive gift.
Preparation Details
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 2 hrs 15 mins
Servings: 36
Ingredients
- ⅔ cup white sugar
- ½ cup butter, softened
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 large eggs
- 1 ¾ cups all-purpose flour
- 4 (1 ounce) squares white chocolate, chopped
- ¾ cup semisweet chocolate chips
Steps
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet. Divide dough into two parts, and roll each part into a 9-inch long log. Place logs on prepared cookie sheet, about 4 inches apart. Flatten slightly.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for 1 hour.
- Preheat the oven to 325 degrees F ( 165 degrees C). Cut each loaf into 1/2-inch wide diagonal slices. Place slices on an ungreased cookie sheet.
- Bake in the preheated oven for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
