Double chocolate decadence biscotti

Double Chocolate Decadence Biscotti

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the ultimate chocolate lover's delight with this recipe for Double Chocolate Decadence Biscotti. These crunchy Italian cookies are packed with rich cocoa flavor and studded with chunks of dark chocolate, making them a true treat for any sweet tooth. Perfect for dunking in a cup of coffee or enjoying on their own, these biscotti are sure to satisfy your cravings for something decadent and chocolatey. With just 5808 calories per batch, you can enjoy these guilt-free, knowing that every bite is worth it.

Keywords: double chocolate, decadence, biscotti, cocoa flavor, dark chocolate.

Double chocolate decadence biscotti details

Double chocolate decadence biscotti, recipe Rating: 4.7
Number of votes:114

Ingredients

2/3 cup whole almonds

1/2 cup butter, softened

3/4 cup sugar

2 eggs

2 Tablespoons Amaretto, Kahlua, or double-strength coffee

2 cups plus 2 Tablespoons unbleached or all-purpose flour

1/3 cup unsweetened cocoa

1-1/2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup chopped milk chocolate (I use mini chocolate chips)

Place nuts in a shallow pan and bake in a preheated 350-degree oven for 8 to 10 minutes or until golden brown. (Watch, as they can burn quickly.) Let cool. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and liqueur or coffee. (I use Amaretto because that is what I have. I have never used coffee.)

In a bowl, combine the flour, cocoa, baking powder, and salt. Add to the creamed mixture, mixing until blended. Cut nuts into halves or thirds. (I use kitchen shears — much better than a knife.) Fold in nuts and milk chocolate. Divide dough in half. On a greased and floured baking sheet, pat out into two logs about 1/2-inch high, 1-1/2 inches wide, and 14 inches long, spacing them at least 2 inches apart.

Bake in the middle of a preheated 325-degree oven for 30 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally on a 45-degree angle about 1/2-inch thick. Place the slices upright on the baking sheet 1/2-inch apart and return to the oven for about 15 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container.