These double chocolate biscotti are different from the biscotti sold in most coffee shops. When you dunk these into a warm beverage, they soften, becoming rich, chocolaty and decadent.
Biscotti may seem like a grown-up's cookie, but my young nieces and nephews enjoy them too. Served with a glass of warm milk or hot chocolate for dunking, you’ll have very happy kids.
PREP 20 min. | BAKE 45-55min. | MAKES 16-18 cookies.
- 6 Tbsp butter softened (butter substitute - earth balance butter stick)
- ½ c. 2 Tbsp. sugar (granular substitute)
- ¼ c. cocoa powder
- 1½ tsp. GF vanilla extract
- 1 egg + 1 egg white
- Egg-free use 1/4c. "Just Egg", "Simply Eggless", or flax egg recipe.
- 1½ c. The Perfect Pie Crust Mix
- ¾ tsp. soda
- ½ tsp. salt slightly
- ⅓ c. chocolate chips
- extra chocolate chips for drizzle (optional)
- Preheat oven to 350° F. Position rack in the center.
- Line baking sheet with parchment paper.
- In a stand mixer, whisk together butter, sugar, and cocoa powder until well blended.
- Add vanilla, eggs, measured pie crust mix, soda, salt, and chocolate chips and mix until just incorporated.
- Use a large rubber spatula to scoop the dough onto a piece 12"x 18"sheet of plastic wrap. (the plastic wrap will keep the dough from sticking to your hands) Use the plastic wrap to roll dough into a log about 14" long. Transfer the log to the parchment paper. Lay the plastic wrap on top of the log and press with a rolling pin to flatten into 14" x 4" wide. Square up the ends. (If making dairy-free, refrigerate log 1 hour before baking.)
- Bake for 25 minutes. Remove from oven and loosen baked loaf from the parchment paper with a wide metal spatula. Using a serrated knife, slice cookies at an angle about ½ - ¾ inch thick.
- Reduce oven temp to 300° F.
- Lay cookies slice side down and return to the oven for another 10-15 minutes. Turn slices over and bake another 10-15 minutes. (The longer they stay in the oven, the crispier they get).
- Drizzle with chocolate and let cool completely.
- Store in air tight container.
Freezer Friendly instructions: The Dough can be Frozen for up to 3 Months:
- Shape the dough into a log, wrap securely in plastic wrap, and place in a sealable bag.
- When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with the recipe.
To Freeze After Baking:
- Prepare your biscotti up through the first round of baking and cut them before freezing – this allows you to do more of the work ahead, and because it will already be sliced, it will take less time to defrost and bake.
- After the biscotti are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap.
- Thaw overnight on the countertop before serving.