Chocolate biscotti reminds me of chocolate cookies I had as a kid, like Oreos and chocolate sugar cookies. I use a good amount of unsweetened cocoa in this recipe, but you can probably go with a bit less and still get delicious results. Although you don’t need to add much to these, some nuts or chocolate chips make a great compliment to the crunchy, chocolaty goodness. Dunking in a cup of tea or coffee works too!
This recipe is almost identical to the Basic Biscotti recipe, except that I add cocoa. Another optional addition is a teaspoon of muscovado sugar for a bit more sweetness and a sugar crunch here and there.
- 2 large eggs
- 8 tablespoons unsalted butter, softened
- 1 cup honey
- 1 teaspoon vanilla
- 3.5 cups blanched almond flour
- 1 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon almond extract optional
- Preheat your oven to 325° F.
- In a bowl, add the butter, honey, eggs, and vanilla, and beat until well blended.
- In a separate bowl, add all the dry ingredients and mix until well blended.
- Add the dry mixture to the wet mixture and mix again until well blended.
- Mold the mixture into two balls of dough. Place each ball of doughon oiled, buttered, or stick-free cookie sheet. Shape each ballof dough into a low, flat log. It will expand and rise somewhat, soaccount for a small amount of growth. Pack down the dough to remove airpockets. Alternatively, you can pack the dough in a tart pan with the dimensions you want your biscotti to have when finished.
- Bake the logs for about 20 minutes, or until lightly browned andcake-like. Take the logs out of the oven and reduce the temperature to275 degrees F.
- Cool the logs for about 10 minutes and then slice each log intothin strips about 1/2 inch in thickness. Place the slices on their sideon the cookie sheet, and then bake for about 15 minutes, or until theyare fully crisped.