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Who can resist the crunchy, sweet, buttery goodness of fresh Biscotti cookies? Every year at Christmas I make batch after batch of an amazing chocolate chunk version to put in my goodie baskets. It’s easier than you might think and way better than most of what you get at the store. Of course, if it’s homemade Biscotti it’s got to be better, right? 🙂
I like to put a bag of these beauties in a basket with some homemade cappuccino mix and some spoons dipped in melted chocolate, add a festive ribbon and gift tag and, voila! The perfect gift for the chocoholics in your life.
I looked at several different recipes before coming up with this one. One of the things I love the most about baking is that you can customize anything to suit your own tastes.
And even though I’ve tweaked it to make it a little better for you, I do need to put in this disclaimer: THIS RECIPE DOES NOT EVEN REMOTELY RESEMBLE, IN ANY WAY, A HEALTHY FOOD.
So, you know, pace yourself. 🙂
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Now that you’ve read the warning label, let’s learn how to make Biscotti!
Chocolate Chunk Biscotti Recipe
- 1 cup butter, softened
- 1 1/2 cups dehydrated sugar cane juice (you can get that here)
- 4 eggs
- 2 teaspoons homemade vanilla extract
- 4 1/4 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp instant coffee
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 pkg semi-sweet chocolate chunks (these are soy free)
First, cream the butter and sugar until it’s light and fluffy.
Then, beat in the eggs, one at a time. Now beat in the vanilla.
Mix the flour, baking powder, cinnamon, instant coffee, baking soda, and salt in a separate bowl. Then add that to the butter mixture a little at a time, beating well between each addition. Add the chocolate chunks and mix with a spoon until they are evenly distributed.
When it’s all mixed up, divide the dough into 4 equal(ish) pieces.
Now it’s time to butter and flour 2 cookie sheets. On each cookie sheet pat out 2 pieces of the dough into logs about 1/2 inch high, 1 1/2 inches wide, and 14 inches long(ish). Make sure the logs are at least 2 inches apart.
While the batter is mixing, preheat oven to 325° F. Bake the logs for 25 minutes or until they are lightly browned. After baking, put them on a cooling rack and let them cool for about 5 minutes.
After they’ve cooled off a bit, put the logs on a cutting board and using a serrated knife, slice them on a diagonal into 1/2 inch wide pieces.
Now, put the pieces back on the cookie sheet about 1/2 inch apart and put them back in the oven for 10 minutes. I don’t always get the very end pieces to fit back on the cookie sheet. There’s usually someone around to take care of those pesky pieces, though! 🙂
After those 10 minutes in the oven, you should let the Biscotti cookies cool completely before you store them. They should be stored in an airtight container. They also freeze beautifully. Just take them out, let them thaw, and serve.
And if you really want to get wild and crazy, you can dip some of them in melted chocolate. Oh my! Sometimes my children just don’t know what to do with me…
What kind of biscotti is your favorite? Let us know by leaving a comment below.
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