Attention all you coffee lovers! Michele Romano's chocolate biscotti recipe is a match made in heaven. Especially for those of us who love to be weight conscious, yet still like to treat ourselves. I will tell you why, low in fat, low in sugar, less calories than your average cookie.
If you love to dip (and I am not talking about dancing) these Italiancookies are the newest trend for dunking in cappuccino, hot chocolate, Irish coffee or even a simple cup of tea. This Italian biscotti recipe has it all, nutty flavor, chocolate and lots of crunch!
Note: Use parchment paper, it is an absolute staple in my kitchen! For crispiness and crunchiness, I never bake chicken wings or oven fries without it, the same rule applies for biscotti.
Michele Romano Recipes
Crunchy Chocolate Biscotti Recipe
Makes: 3 dozen
2 cups of flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup cane sugar
1/2 cup packed brown sugar
1/4 cup butter
3 large eggs
1 tsp vanilla
3/4 cup sliced almonds
1/4 cup mini chocolate chips - optional
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
Sift together, flour, cocoa, baking soda, baking powder and salt in a large mixing bowl.
In seperate bowl, beat butter, sugar and vanilla. Add in eggs and beat for another minute or so.
Stir in dry ingredients, add almonds and mini chips (if using).
Place dough on well floured work surface.
Divide dough into two halves.
Shape each into a 10" by 2" by 3/4" rope.
Place on parchment covered baking sheet 3" apart.
Bake about 20 minutes until set. Remove from oven and let sit for 10 minutes.
Lower oven temperature to 325 degrees.
Slice ropes diagonally into 1/2 inch slices, about 4" long.
Bake 15- 20 minutes until firm and put on racks to cool.
Note: You can keep cookies stored in airtight container for up to two weeks.
Prep time:20 min. Cook time:35 min. Serves:3 dozen Live Long and Mangia!