Also known as: “HELL-BENT AND BISCOTTI BOUND” Maybe not hell-bent but I am ready for a little reckless fun!
This recipe was inspired by the demise of my relationship with The Big One. The Big One and I lasted almost seven years. We gave it our best shot but I ended up leaving the relationship to figure out who I was again and to figure out what the heck to do with all this biscotti (I needed to bake a lot for that one). I created a ton of emotional baking recipes in that relationship but this was one of my favourites: a double chocolate biscotti with a white chocolate drizzle.
cup white chocolate chips or 2 squares of white chocolate (chopped)
tsp vegetable oil
1. Preheat oven to 350F (175C)
2. In a medium bowl sift or whisk together, flour, cocoa and baking powder.
3. In a large bowl combine sugars, and butter; beat until well blended.
4. Add eggs; beat well.
5. Gradually add flour mixture; stir well. Dough will be stiff. Stir in the white and chocolate chips.
6. Divide dough in half. On a lined cookie sheet flatten dough to make two rectangles. Place a couple inches apart from one another, about 1/2 inch thickness.
7. Bake in oven for about 25 minutes or until set. Let cool enough to touch. Cut into 1/2 inch slices. Lay slices on their side. Continue baking for 5-7 minutes. Turn slices over and bake for an additional 5-7 minutes.
8. Let cool on wire racks. To dress up your biscotti; melt white chocolate and oil in a small saucepan over very low heat. Drizzle over biscotti. Store in an airtight container.