Crunchy, chocolatey…oh so yummy! Dip these chocolate biscotti, which are made with cocoa and semisweet chunks, in hot cocoa for a triple chocolate treat! Biscotti are so easy to make. Why pay a dollar and a quarter and up for coffee house versions? Make a batch or two and store them in an airtight container for a well-stocked supply to go with your morning brew. These Italian cookies take no effort to make and very little time.
1/4 c. butter
1 1/2 c. sugar
2 c. all-purpose flour
1/4 c. cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
1 c. semisweet chocolate chunks or morsels
Heat oven to 350 degrees.
Beat sugar and butter together until well creamed with a mixer. Beat in egg and vanilla.
Add all other ingredients and combine well into a soft dough.
Work dough into a log on a greased jelly roll pan or in two smaller logs on two pans.
Bake for 30 minutes. Remove baked biscotti log to cool on a wire rack for 5 minutes.
With a large, serrated bread knife, gently cut the logs into 3/4 inch slices.
Lay cut side down on ungreased baking sheets and bake for 10 minutes. Turn biscotti over and bake for another 10 minutes. Remove to wire racks to cool completely.
Makes approximately 2 dozen.