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Double Chocolate Biscotti

Double Chocolate BioscottiAs many of you know, I don’t do a lot of sugar. But sometimes, after dinner, a like a little something sweet with my tea. I found the original recipe on the Daily Meal last year, but it had a lot more sugar and frosting stuff on it. I was getting a sugar high just reading the recipe! SO…I changed it to allow for more of the chocolate flavor come through without being overly sweet. Plus, I use milk chocolate chips here instead of almonds. I’m not a huge fan of nuts in biscotti and I’ve found it hard to find them sans almonds or macadamia nuts.

This recipe makes a LOT, so you can freeze some for later. They dunk well, too. Enjoy!

Double Chocolate Biscotti

• 3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 4 tablespoons brewed espresso
• 3 tbsps light brown sugar
• 5 packets Stevia
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 eggs
• 1 egg yolk
• 3 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 3/4 cup mini chocolate chips

Preheat the oven to 325 degrees.

In the bowl of a food processor or electric stand mixer, blend the flour, cocoa powder, espresso, brown sugar, granulated sugar, baking soda , salt, 2 of the eggs, yolk, butter, and vanilla extract until the mixture comes together as a moist dough.

Add the mini chocolate chips. Transfer the mixture to a parchment paper-lined baking sheet and separate into 3 pieces. Mold each into a log 7-inches long and 2-inches wide, pressing down until the dough is about 1-inch thick.

In a bowl, beat the remaining egg with 1 tablespoon water. Brush the top and sides of the log with the egg wash.

Bake in the center rack of the oven until golden, about 30 minutes. Remove from the oven and let cool for about 20 minutes. When cooled, slice into ½-inch-thick pieces on a bias using a serrated knife.

Place the cookies flat side down and bake for about 10 minutes. Flip once and bake the other side for another 10 minutes. Remove from the oven and place on a cooling rack.

Biscotti can be stored in an airtight container or frozen.

One Response to “Double Chocolate Biscotti”

  1. Great job! Looks gorgeous. I can’t wait to try them.