Ingredients
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2 cups all-purpose Flour
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½ cup unsweetened Cocoa Powder
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1 teaspoon Baking Soda
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½ teaspoon Salt
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6 tablespoons Butter
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1 cup Sugar
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2 large Egg
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1 teaspoon Vanilla Extract
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Powdered Sugar
Directions
Cocoa-flavored biscotti are what afternoons are made for, offering an opportunity for the time-honored ritual of dunking. More of the flavor of the biscotti is released as it’s dunked in the hot drink. Lower biscotti into the cocoa, letting it soak up a bit of liquid. If the biscotti is especially crumbly, put a large plate underneath the cup to catch stray drops or crumbs. With each bite, enjoy the blissful union of biscotti and cocoa combined.
Steps
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1
Done
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Pre-heat the oven to 350°F. Line a 9 x 13-inch baking pan with foil or parchment paper. Sift dry ingredients (except sugar) together, and whisk to fully combine, then set aside. In a separate bowl, beat butter and sugar until creamy. Add eggs and vanilla extract and mix well. Add the flour mixture and combine to make a dough. (The dough will be slightly sticky. |
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2
Done
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Add a light dusting of flour if it is too sticky to handle). Divide the dough in half. Flour your hands and form each dough ball into 6 x 1-inch logs on the baking pan, spacing them at least 2 inches apart. Lightly dust with powdered sugar. Bake for 30-35 minutes or until the tops are cracked and slightly firm to the touch. (Do not turn off the oven.) |
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3
Done
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Remove the baked logs from the oven and cool for 5 to 10 minutes in the pan. Transfer logs to a cutting board and slice diagonally thin (½-inch) or thick (¾- to 1-inch). Return to baking pan and bake in the oven for 10 to 12 minutes or until crisped. Remove from the oven and cool completely on a wire rack. Store in airtight containers. |
