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Christmas Double Chocolate Biscotti Recipe

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4.4 from 105 reviews

This Christmas Double Chocolate Biscotti recipe delivers a perfect balance of rich cocoa flavor and sweet chocolate chips, creating a crunchy and festive treat. These biscotti are twice-baked for a delightfully crisp texture, making them perfect for dipping into your favorite holiday beverages like coffee or hot chocolate.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • ½ cup unsweetened dark cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Wet Ingredients

  • 6 tablespoons salted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Additional Ingredients

  • 1 cup semisweet chocolate chips
  • 1 tablespoon confectioners’ sugar

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper, a silicone baking mat, or lightly grease and flour the surface to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, baking soda, and salt until well combined.
  3. Cream Butter and Sugar: In another large bowl, use an electric mixer to beat the softened salted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 2 to 3 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and blend well to combine.
  5. Combine Wet and Dry Mixtures: Gradually stir the dry ingredient mixture into the wet mixture to create a stiff dough. Then fold in the semisweet chocolate chips evenly throughout the dough.
  6. Shape the Dough: Divide the dough into two equal portions. Flour your hands lightly and shape each portion into a slightly flattened log approximately 12 inches long, 4 to 6 inches wide, and 2 inches thick. Place the logs on the prepared baking sheet and sprinkle the tops with confectioners’ sugar.
  7. First Bake: Bake the logs in the preheated oven for 30 to 35 minutes, or until they are slightly firm to the touch. Remove the baking sheet and let the biscotti cool for about 5 minutes on the pan.
  8. Slice into Biscotti: Transfer the logs to a cutting board. Using a sharp knife, cut the logs diagonally into ¾-inch thick slices to create the classic biscotti shape.
  9. Second Bake: Arrange the biscotti slices cut side down on the baking sheet. Bake them again for about 10 minutes, flipping halfway through if desired, until crisp and dry.
  10. Cool and Serve: Remove biscotti from the oven and transfer to a wire rack to cool completely before serving or storing.

Notes

  • Be sure to cool the biscotti completely to achieve the perfect crunchy texture.
  • For richer flavor, you can toast the biscotti with nuts like almonds or walnuts added into the dough.
  • Store biscotti in an airtight container at room temperature for up to two weeks.
  • These biscotti are perfect for gifting during the holidays when packaged in decorative tins or bags.

Keywords: Christmas biscotti, double chocolate biscotti, chocolate cookies, holiday treats, biscotti recipe, twice baked cookies

Find it online: https://freshrecipehub.com/christmas-double-chocolate-biscotti-recipe/