Ah, the “Chocolatey Biscotti” surrounded by its mini chocolate chip fans.

CHOCOLATEY BISCOTTI

“For Christmas, I got a new baking cookbook and I tell you, the first recipe that I’ve tried is a winner.  Fulfilling its promise of chocolate goodness, the ‘Chocolatey Biscotti’ will make that morning cup of coffee sing with delight.  By the way, I like pronouncing it “Choco-lot-ay Biscott-ay,” it’s just more fun that way.  But any way you say it, enjoy!”

1 cup Sugar

2 Eggs

1 Egg White

1 teaspoon Vanilla Extract

1½ cups Flour

½ cup Baking Cocoa

½ teaspoon Baking Powder

½ teaspoon Baking Soda

½ teaspoon Salt

½ cup Mini Chocolate Chips

 

Preheat oven to 350 degrees.

Mix together the sugar, eggs, egg white, and vanilla extract.

Mix in the flour, baking cocoa, baking powder, baking soda, and salt.

Stir in the mini chocolate chips.

Divide the dough in half and make into two logs, which are each 12 inches long and ½ inch thick.

Place the biscotti logs onto parchment paper lined baking sheets.

Bake for 20 minutes.

Cool the biscotti logs on wire racks for 10 minutes.

Cut each log diagonally into ½ inch wide slices.

Place slices on their sides.  Bake for an additional 8 minutes.

Flip the slices over and bake for a final 8 minutes.

Cool the slices completely on wire racks.

 

Makes about 17 biscotti.

Revised Source:  “Double-Chocolate Biscotti” recipe from Cooking Light’s “Way to Bake” cookbook.