Biscotti Bound

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Recipe summary

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.

Courtesy of The Happy Baker, Erin Bolger.

Preparation time: 20 minutes
Cooking time: 39 minutes
Yield: 24

Ingredients

Biscotti Bound

2 1/2 cups all-purpose flour
1/2 cup cocoa
3 teaspoons baking powder
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup butter, softened
3 eggs
1/2 cup semi-sweet chocolate chip
1/2 cup white chocolate chips

Drizzle

1/2 cup white chocolate chips or 2 squares of white chocolate (chopped)
1 teaspoon vegetable oil

Directions

Biscotti Bound

Preheat oven to 350F (175C)
In a medium bowl sift or whisk together, flour, cocoa and baking powder.
In a large bowl combine sugars, and butter; beat until well blended.
Add eggs; beat well.
Gradually add flour mixture; stir well. Dough will be stiff. Stir in the white and chocolate chips.
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.
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.
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.