Recipe: Chocolate Lovers’ Biscotti

The holiday season is approaching quickly, and that means all the holiday baking is, too. There’s nothing like cozy hot chocolate, a steamy cup of coffee, or a warm apple cider during this season. Obviously we’re biased, but we’re always in favor of adding chocolate.

To kick off baking season, we’re sharing one of our favorite at-home chocolate treats.. Homemade biscotti is easier than you may think, and it tastes so much better than anything you can buy in the store. We’re talking crisped-up-double-chocolatey goodness, perfect for dunking in a warm beverage of choice – top that!

Chocolate Lovers’ Biscotti 

Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes

Yield: 20-30 biscotti

Ingredients:

All Purpose Flour              1 ¾ cups plus 2 Tablespoons / 244 grams

Videri Cocoa Powder           ¼ cup plus 2 Tablespoons / 30 grams

Baking Soda                         1 teaspoon

Kosher Salt                           ¾ teaspoon

Cinnamon, ground           ¼ teaspoon

Unsalted Butter, softened       ½ cup (1 stick) / 113 grams

Granulated Sugar           ¾ cup plus 2 Tablespoons / 175 grams

Large Eggs, room temperature    2 each

Vanilla Extract          2 teaspoons

Videri Baking Chocolate     1 cup / 180 grams

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt and cinnamon. Set aside. 

3. In the bowl of an electric mixer with a paddle attachment, combine the butter and sugar and beat until light and fluffy, 2-3 minutes. Add the eggs, one at a time, mixing in between and scraping the sides of the bowl.

4. Add in the vanilla extract and beat until fully combined. Add the dry ingredients and mix on low speed until just combined. Add the baking chocolate pieces and stir. 

5. Dust a work surface with flour and scrape the sticky dough out on the work surface. Dust the top with flour. Using your hands, shape the dough into a ball and cut in half. Form each half into two logs. Place on the lined baking sheet and shape the dough log to be about ¾ inch high and 2 inches wide. (Pro tip: sprinkle some pearl sugar on the dough before baking for an extra special touch.)

6. Bake for 35 minutes, or until set and firm to the touch. Let the biscotti cool for 5-10 minutes on the pan. Using a sharp knife, slice the logs into ¾ inch slices. Don’t worry if some of the pieces crumble a bit. 

7. Lay each piece on its side on the baking sheet (so the cut side faces down,) and place back in the oven for 10-15 minutes to crisp up.
   

   Let cool completely and enjoy! (We recommend Videri Hot Chocolate or a warm Mocha from Black and White Coffee Roasters.)

Notes: 

• Store any leftovers in an airtight container for up to 7 days, or wrap really well and freeze for up to 3 months. They make great gifts, too.

• This biscotti can easily be made gluten free. Just swap the flour for your favorite gluten free flour & enjoy. You may need to bake a gluten free version of this recipe a bit longer than stated above.

Recipe & Photos Courtesy Of: Hannah Councilman at RosemaryWhisk.com (@RosemaryWhisk)