Ingredients for Cocoa Krispies Biscotti
- ¾ cup granulated sugar
- Unsalted Butter
- 1 teaspoon vanilla extract
- 2 large eggs
- All Purpose Flour
- Unsweetened Cocoa
- Miniature Semisweet Chocolate Chips
- 1 teaspoon baking powder
- ½ teaspoon salt
- Cereal
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How to Make Cocoa Krispies Biscotti
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened butter, ¾ cup granulated sugar, and 1 teaspoon vanilla extract using an electric mixer on medium speed until light and fluffy.
- Add 2 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined.
- Stir in 3 cups Cocoa Krispies cereal (lightly crushed for easier handling).
- Shape the dough into two 8-inch long rolls on the prepared baking sheets.
- Bake for 30 minutes at 350°F (175°C).
- Let the rolls cool slightly on the baking sheets.
- Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, diagonally slice each roll into ¾-inch thick slices.
- Arrange the slices, cut-side down, on the prepared baking sheets.
- Bake for 10 minutes at 300°F (150°C).
- Flip the slices and bake for another 10-12 minutes, or until firm and golden brown.
- Transfer the biscotti to a wire rack to cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
71g
Fat
22g
Carbs
11g
