Ingredients for Double Chocolate Biscotti
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- Instant Coffee
- 1 cup semi-sweet chocolate chips
- 1 cup hazelnuts (roughly chopped)
- 6 ounces white chocolate
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How to Make Double Chocolate Biscotti
- Preheat oven to 325°F (160°C).
- In a medium bowl, lightly whisk together 2 large eggs and 1 teaspoon of vanilla extract. Set aside.
- In a large bowl, whisk together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ cups granulated sugar, 2 tablespoons instant espresso powder, 1 cup semi-sweet chocolate chips, and 1 cup hazelnuts (roughly chopped).
- With a paddle attachment, gradually add the egg mixture to the dry ingredients on low speed, mixing until just combined.
- Using a spatula, scrape down the sides of the bowl and ensure all ingredients are incorporated into the dough.
- On a lightly floured surface, divide the dough in half and shape each half into a 12-inch log.
- Place the logs on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the edges are firm and the tops are cracked and no longer wet-looking. Let cool completely to room temperature.
- Reduce oven temperature to 300°F (150°C).
- Using a sharp knife, cut each log into ¾-inch thick slices.
- Arrange the biscotti slices, cut-side up, on a baking sheet.
- Bake for 15-20 minutes, or until the biscotti are completely dry and firm.
- Meanwhile, melt 6 ounces of white chocolate in a double boiler or microwave-safe bowl. Stir until smooth.
- Line a baking sheet with parchment paper.
- Drizzle or spread melted white chocolate onto one side of each biscotti.
- Place the biscotti, white chocolate-side down, onto the prepared baking sheet to let the chocolate harden completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
64g
Fat
15g
Carbs
7g
