Double Chocolate Chunk Biscotti – I saw this and I had to add it to our recipes.
The first biscotti, often referred to as Biscotti di Prato, were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region. Because the second baking drew moisture out of the biscuit, it rendered the biscotti hard, sturdy and, importantly, resistant to mold. Consequently, this turned out to be the ideal food to store. They soon became a favored provision of sailors, including Christopher Columbus, who traveled at sea for months at a time with the crunchy cargo.
It didn’t take long for other nationalities to discover the utility of these twice-baked biscuits. British hardtack — a twice-baked, dry, hard biscuit made from flour, water and salt — and German zwieback — a twice-baked, crisp, sweetened bread — are both spinoffs of the Italian original.
Try some of our other Cookie recipes
Double Chocolate Chunk Biscotti
Ingredients
- 1/3 cup butter or margarine
- 2/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 2 eggs
- 1 3/4 cups all-purpose flour
- 4 oz white baking bar or white chocolate baking squares, coarsely chopped
- 3 oz semisweet chocolate, chopped
Instructions
- Lightly grease cookie sheet and set aside
- Beat butter with electric mixer on medium speed for 30 seconds
- Add sugar, cocoa powder, and baking powder; beat until combined
- Beat in eggs
- Beat in as much flour as your can using electric mixer. Then beat in the remaining flour with a wooden spoon. Stir in chopped chopped white baking bar and semisweet chocolate.
- Shape dough into two 9 inch long rolls and place on prepared cookie sheet.
- Flatten each roll slightly
- Bake in 375 degree oven for 20 to 25 minutes until toothpick poked into center comes out clean.
- Remove from oven and let cool 1 hour
- Cut each roll diagonally into 1/2 inch thick slices. Place slices, cut side down on an ungreased cookie sheet. Bake in a 325 degree oven for 8 minutes, the turn them over an bake for 7 to 9 minutes till cookie are dry and crisp (do not overbake)
- Transfer cookies to wire rack and let cool
