Darkest Of Chocolate Biscotti
June 08, 2018
- Serving Size: 1 (30.1 g)
- Calories 119.8
- Total Fat - 5.4 g
- Saturated Fat - 2.8 g
- Cholesterol - 27.6 mg
- Sodium - 92 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 0.3 g
- Sugars - 6.5 g
- Protein - 2.2 g
- Calcium - 30.6 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
In a large bowl, cream butter and sugar.
Add eggs, vanilla extract and orange rind.
Stir together chocolate chips and instant coffee, then add cocoa and flour.
Using a mixer, add cupfuls of the flour mixture to the wet mixture, using a wooden spoon if too stiff for mixer.
Combine all into soft dough.
Place dough in greased bowl, cover and chill until firm enough to handle.
Preheat oven to 350 degrees.
Turn dough onto a greased plate and cut into 6 pieces.
With oiled hands or wearing food-safe rubber gloves, place dough on greased cookie sheets and form into logs that are ½-inch thick by 2 inches wide by 12-15 inches long.
Bake for 15 minutes, then rearrange cookie sheets and bake about 10 minutes more.
When tested with a toothpick, the biscotti should be dry and firm.
Let cool slightly on sheets, then loosen logs with a spatula.
Carefully transfer to a cutting board to be sliced.
Cut into 5/8-inch-thick slices, spraying cookies lightly with water to reduce breakage.
Reduce oven temperature to 300 degrees.
Place cookie slices on a lightly greased sheet and toast about 15 minutes.
Check for crispness, then toast another 10 or 15 minutes.
Cookies should be dry and crispy.
Remove from oven and place on racks until fully cool.
Serve sprinkled with powdered sugar.
Makes about 4 dozen biscotti, which keep for several weeks when stored in an airtight container in a cool place.
Tips & Variations
No special items needed.