Double Chocolate Chunk Biscotti
Crunchy twice-baked chocolate biscotti studded with white and semisweet chocolate chunks, perfect with coffee.
Contains common allergens
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Instructions
- 1
Lightly grease a large cookie sheet and set aside.
- 2
In a large mixing bowl, beat the butter and margarine with an electric mixer on medium speed for 30 seconds. Add the sugar, cocoa powder, and baking powder and beat until combined.
- 3
Beat in the eggs until smooth, then beat in as much of the flour as you can. Using a spoon, stir in the remaining flour along with the white chocolate and semisweet chocolate chunks.
- 4
Divide the dough in half. Shape each half into a 9-inch-long log and place the logs several inches apart on the prepared cookie sheet, flattening each slightly until about 2 inches wide.
- 5
Bake in a 375°F (190°C) oven for 20 to 25 minutes, or until a wooden toothpick inserted near the center comes out clean.
- 6
Cool the logs on the cookie sheet set on a wire rack for about 1 hour.
- 7
Using a serrated knife, cut each log diagonally into 1/2-inch slices. Arrange the slices cut-side down on the cookie sheet and bake again at 325°F (165°C) for 8 to 10 minutes per side, until crisp. Cool completely on a wire rack.
Plan it in Listahan
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