Double Chocolate Biscotti
These delicious crunchy cookies are once again not your typical Italian biscotti. I used a chocolate base for the cookie, and then made things just a little more decadent by adding chocolate chips. These cookies are a little more tender than the traditional biscotti so are not really suitable for dipping. Just a hint of orange in these cookies adds a special touch, but you could leave the orange zest out if you prefer.
Makes 4 Dozen
by Deborah Mele
3 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/2 Cup Butter, Softened
1 Cup of Sugar
1 Teaspoon Vanilla Extract
2 Teaspoons Finely Grated Orange Peel
4 Ounces Unsweetened Chocolate
1 1/2 Cups Semi sweet Chocolate Chips
Melt the chocolate in a double boiler or the microwave and cool. Mix together the flour, baking powder, and salt. Set aside. In a large bowl, with an electric mixer, beat together the butter and sugar. Add the orange peel, extract, chocolate and the eggs. Add the dry ingredients and continue mixing until well blended.
On a lightly floured surface, divide the dough in half, and form two loaves about 11 inches long and 2 inches wide and place on a lightly greased baking sheet. Bake for about 20-25 minutes in a preheated 350 degree F. oven or until they are slightly golden brown. Allow to cool for 5 minutes, then using a serrated knife cut into Â½ inch slices. Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry. Cool, and store in an airtight container.