Dark chocolate biscotti
Crunchy and delicious dark chocolate biscotti !!
Ingredients
- 250 grams or 2 cups all purpose flour or maida
- 45 grams or 1/2 cups cocoa
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Eggs , at room temperature
- 1 tsp vanilla
- 115 grams or 1/2 cup unsalted butter , at room temperature
- 200 grams or 1 cup sugar
- 150 grams chocolate chips
Instructions
- Preheat your oven to 140 C or 300 F . Line a baking tray with parchment or grease with butter.
- Whisk together the flour, cocoa , baking soda and salt.
- With a mixer or a wooden spoon , cream the butter and sugar until light and fluffy. This will take 3-5 minutes with a mixer and longer by hand.
- Mix in the eggs and vanilla until smooth.
- Add in the dry ingredients and fold .
- Mix in the chocolate chips
- Shape into two logs (each about 25 x 5 cms) . Place on baking sheet and bake at 140 C / 300 F for 30 minutes. It ll be firm but spring back on touching
- Cool for 10 minutes.
- Slice obliquely (about an inch thick) using a serrated knife. you can use a sawing motion. I just cut straight down.
- Place the slices on a unlined and ungreased baking sheet. Bake at 140 c/ 300 F for 15 minutes .
- Turn the slices over and bake for another 15 minutes. Cool completely
Notes
- Store in an airtight container for 2-3 weeks.
- Depending on how thin or thick you want your biscotti , you can shape your log higher or flatter. It won't change the first baking time. Change the second baking time ( = or - 5 minutes depending on the size)
- These times yield a very crunchy biscuit. For a softer cookie , bake 10 minutes each side.
- My cup measures 240 ml.