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Brownie Biscotti


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brownie biscotti on Great American SpicePicture this: the gifts are all wrapped, the potatoes are peeled, the stockings are filled and you are finally sitting down for a few peaceful moments before a crowd of merry-makers descend upon your house.

Not that you aren’t looking forward to the chaos to come – of course you are! Still, it is nice to spend a few gloriously quiet moments on a sunny Christmas morning, with a cup of coffee and a couple of these delightful Brownie Biscotti.

I like always having some biscotti recipes standing by, especially at Christmas time. For starters, they can make a lot of cookies with a fairly minimal effort. No spooning out dough onto baking sheets or rolling out sugar cookies. You get these mixed up and squish the dough into a couple of log-shaped rolls and pop them in the oven. No sweat, right?

Then after they bake and cool, you cut them into slices, bake them a few minutes more and you are all set. You can even skip the second baking if you like your biscotti less crisp. I have an Italian friend who has told me that her Nona never did the second baking, so if she can skip it, you can too!

This particular recipe is so rich and chocolatey – the natural cocoa powder lends a nice deep flavor without being at all bitter. The dough comes together in no time at all, and the result just seems so seasonal – especially if you top them with some melted bittersweet chocolate and crushed candy canes like I did.
Products in this recipe:
Natural Cocoa Powder
Pure Vanilla Extract

baked biscotti

Brownie Biscotti
Author: 
Recipe type: Cookies
 
Ingredients
  • 1 & ¾ cups all purpose flour
  • ⅓ cup natural cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup butter, softened
  • ⅔ cups granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup chopped bittersweet chocolate
  • ⅓ cup toasted and finely chopped pecans or walnuts
  • 3 ounces of bittersweet chocolate
  • crushed candy canes or other peppermint candies
Instructions
  1. Preheat the oven to 350º Line a large heavy baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and soda and salt.
  3. In a larger bowl, cream together the butter and sugar.
  4. [This can be done with a hand mixer, in which case you will need to switch to a wooden spoon when adding the dry ingredients, or in a stand mixer. This is a very stiff dough at the end.]
  5. Beat in the eggs, one at a time.
  6. Beat in the vanilla.
  7. Add the dry ingredients and mix until well combined.
  8. Add the chopped chocolate and the nuts.
  9. Divide the dough in half, and working with one half at a time, form into a long cylinder. Place on the prepared baking sheet, the short way, and pat out until it is about 2 inches wide by about 9 inches long. Repeat with second half, laying next to the first one.
  10. Bake for 18 to 20 minutes, until the logs are firm.
  11. Carefully remove to a cooling rack and cool completely.
  12. Slice each log into ¾ inch thick slices - you will get about 10 per log.
  13. Place the slices back on the parchment lined sheet and bake about 4 minutes at 350º - turn over each piece and bake about 2 minutes more.
  14. Cool on a cooling rack.
  15. Chop the chocolate into small pieces [or use chocolate chips] and melt - I do this in the microwave, in a glass bowl, about 20 seconds at a time, stirring between heating until the chocolate is melted completely and smooth.
  16. Use a fork to drizzle the biscotti with the melted chocolate and then sprinkle with the crushed candy. Allow to stand until the chocolate is completely dry - store tightly covered. Biscotti will keep at room temperature for about a week.

You should put on another pot of coffee though, and get some of these on a plate, because pretty soon everyone is going to want some!coffee and biscotti


About

Donalyn is a long time food blogger - this is what she has to say about blogging for us: "My husband and I are blissful empty-nesters, enjoying the good life in rural Upstate NY. We grow a huge garden and are always looking for new challenges, the latest of which is brewing beer from our own home grown hops. My take on food is to use the freshest, most local food you can find and give it plenty of flavor. That is where The Great American Spice Company comes in. I've used their products for years, and I'm thrilled to be sharing some of our favorite recipes on their blog."
Donalyn's website: http://thecreeksidecook.com | View all posts by

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