Original Menu Double Chocolate Biscotti :: So Tasty
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Double Chocolate Biscotti |
"A crisp, no longer too candy chocolate cookie. Wonderful with espresso. Stores thoroughly."
Ingredients :
- half of cup butter, softened
- 2/three cup white sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 eggs
- 1 three/four cups all-reason flour
- 4 (1 ounce) squares white chocolate, chopped
- three/four cup semisweet chocolate chips
Instructions :
Prep : 25M | Cook : 36M | Ready in : 1H20M |
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- In a huge mixing bowl, cream butter and sugar with an electric mixer till mild and fluffy. Gradually beat in cocoa and baking powder. Beat for two mins. Beat in the eggs one after the other. Stir in flour via hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 mins.
- Preheat oven to 375 stages F (one hundred ninety stages C). Divide dough into two parts, and roll every component into a nine inch long log. Place logs on gently greased cookie sheet, about four inches aside. Flatten barely.
- Bake for 20 to twenty-five minutes, or until toothpick inserted in center comes out easy. Cool on cookie sheet for five minutes, then cautiously transfer to a cord rack to cool for one hour.
- Cut each loaf into half inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 stages F ( a hundred sixty five stages C) for nine minutes. Turn cookies over, and bake for 7 to nine minutes. Cool completely, then keep in an airtight container.
Notes :
- Reynolds® parchment may be used for less complicated cleanup/removal from the pan.
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