Double Chocolate Biscotti

In CategoryHoliday Ideas
ByMarcy Roberts, CMT

OK, sorry I made you wait a day for this recipe. It’s Martha Stewart’s chocolate biscotti and my personal favorite. YUM! What I love about these two biscotti recipes is that they are soft enough to eat without dunking and getting crumbs in your coffee. And they last for months. Well not in my kitchen. But you get my drift. For those of you who have restraint, they won’t go stale before you eat them. But I suggest storing them in a tin.

ENJOY! And make some for your friends as well as yourself.

Double Chocolate Biscotti

Martha Stewart’s Double-Chocolate Biscotti (complete with the warden’s seal of approval)

(makes 2 dozen)

8 tblsp (1 stick) unsalted butter

4 oz bittersweet or semisweet chocolate, finely chopped (chips work fine also)

1/2 cup Dutch cocoa

1-3/4 cups all-purpose flour

1-1/2 tsp. baking powder

1/2 tsp. salt

1 cup sugar

2 large eggs

1 tsp. pure vanilla extract

1 cup whole shelled pistachio nuts or blanched almonds, lightly roasted

1 cup golden raisins, dried cherries, or dried cranberries (I usually opt for cherries or cranberries)

parchment paper

1.  Heat oven to 350. Melt butter & chocolate on a low heat in small pan. Stir until smooth.

2.  Sift together cocoa, flour, baking powder and salt. In electric mixer, beat sugar and eggs on medium speed until lightened. Add vanilla. On low speed, add chocolate mixture, then flour mixture. Stir in nuts and raisins. Dough will be soft.

3.  Turn dough out onto lightly floured surface. Form two 9-inch-long-by-3-1/2-in-wide logs on parchment-lined baking sheet.

4.  Bake 30 minutes, until dough sets. Cool 15 mins. Reduce oven to     275. Slice dough on diagonal into 1/2 pieces; place cut side down on baking sheet. Bake 20 more minutes.

5.  Turn over; bake 20 more minutes, until slightly dry.

6.  Let cool on wire race. Store in airtight container.

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