This triple chocolate biscotti will go perfect with a cup of coffee or hot chocolate. With semi-sweet and white chocolate chips, it's sure to brighten to your day!
Course: Appetizer, Dessert
Cuisine: American, Italian
Keyword: Appetizer, Other
Author: Eva Bakes
1/4cup (4 Tablespoons)unsalted buttersoftened
1/8cupunsweetened cocoa powder
3/4cup plus 1/8 cupall-purpose flour
1/2cupwhite chocolate chips
1/2cupsemi-sweet chocolate chips
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using a handheld mixer, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add the cocoa powder and baking powder and mix for another 2 minutes. Add in the egg until fully incorporated.
Turn off the mixer and fold in the flour by hand. The batter will be thick and sticky. Mix until a few dry streaks remain.
Add in the chocolate chips and mix until everything just comes together.
Cover and chill in your refrigerator for 10 minutes.
Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Take the dough out of the refrigerator and roll it into a 9" long log. Place the log on the prepared baking sheet, flatten slightly and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Turn the oven off for now.
Allow the dough log to cool for about an hour.
Preheat your oven to 325 degrees F. Cut the loaf into diagonal strips about 1/2 inch wide. Place cut side up on the baking sheet in your preheated oven for about 9 minutes. Then flip the biscotti over and bake for another 9 minutes.
Allow the biscotti to cool completely before serving.
They should be stored in an airtight container at room temperature and will keep for several days.Source: Barely adapted from Allrecipes.com