Cookies, Desserts, Recipes

Chocolate Covered Biscotti

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My nana loves biscotti. Like, loves it, loves it. Like, has 4 packages of her favorite biscotti in her pantry because she found them on sale, and she goes through them like lightning. This is for her 🙂

 

I like biscotti. In all honesty, I first made this recipe because it was part of my senior discovery project (which was all about cookies. It was a fantastic project to do). I honestly wasn’t sure if I would like these because, at the time, I didn’t like coffee (As a college student, I have completely reversed my stance on that subject and worship the caffeine gods on the daily). Luckily, these biscotti were just sweet enough to make me smile, and my entire AP English class gave their hearty approval (Thanks guys). The following winter, when I was visiting my nana for a few days before I flew home for break, I whipped these bad boys up and, just to be extra fancy, threw in some chocolate chips and dipped them in chocolate, which upped the wow factor by, like, 2389 times. But, if chocolate isn’t your thing, you can totally leave it out. You could also add other things like almonds or pecans, or even toffee bits! I’m a sucker for toffee bits.

These biscotti are shockingly easy to make, and disappear shockingly fast. If you’re looking for something to make your Monday morning a little bit brighter, try these guys out for size!

Chocolate-Covered Biscotti

Ingredients:

  • 1/2 cup vegetable oil
  • 2/3 cup granulated sugar
  • 3 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 tbsp almond extract
  • 3 eggs
  • 3 1/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup chocolate chips (Optional)
  • 4 Oz of semi-sweet baking chocolate (Optional)

Instructions

  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper. Set aside
  2. In a medium-sized bowl, using a stand or hand mixer, beat oil and sugars together on medium speed until combined. Add eggs, one at a time, and vanilla and almond extracts.
  3. In a separate bowl, sift together the flour and baking powder to avoid clums. With the mixer running on low speed, slowly add in the flour until completely incorporated. Be careful not to overmix. (Optional: fold in chocolate chips at this point)
  4. Shape the dough into two pieces, each roll about as long as your cookie sheet and about 1/2 inches thick. Place both on prepared sheet, and bake for 25 to 30 minutes.
  5. Remove from the oven and set aside to cool. Once cool enough to handle, slice each long diagonally, about 1/2 inches in thickness. Place back on the sheet, cut side up, and bake for 6-10 more minutes on each side, so that each piece is lightly toasted
  6. Optional: Once cookies have cooled completely, melt 4oz of chocolate in the microwave and coat biscotti in chocolate any way you please.