My son’s second grade class held a heritage luncheon as their winter party before the holiday break. Each family was asked to make a dish to share from their heritage. When I asked my son what he wanted to make he didn’t hesitate to say biscotti, from our Italian heritage. Honestly, I cringed! We love biscotti but, I’ll admit, I buy it. I made it once many years ago before children. When it comes to cooking, I rarely cheat, but it did cross my mind to purchase it. Then the memo from school…there will be a cookbook of all the families recipes, please email it to the room mom. So…off I went on a biscotti recipe search.
I did not keep the recipe I had made all those years ago because when I cut it after the first baking, it crumbled. It’s not that biscotti is a difficult recipe to make, it’s just a bit involved because it’s a twice baked cookie. So my search took me to the Taste of Home website where I found the recipe inspiration. I modified it to our tastes, leaving out nuts, adding chocolate chips and here is the result. The room mom was so impressed she asked if I bought them! I actually impressed myself too! They do look nice! For a different look, dip half the biscotti in white chocolate. These are perfect for dunking in your morning coffee.
Triple Chocolate Biscotti
1/2 cup butter, melted
2 teaspoons vanilla
2 1/2 cups all purpose flour
1 1/3 cups sugar
3/4 cups baking cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup mini semi-sweet chocolate chips
1/2 cup white chocolate chips
1 1/2 teaspoons shortening
In a large bowl, combine butter, eggs and vanilla until well blended. In a separate bowl, combine the flour, sugar, cocoa, baking powder and baking soda; gradually add to butter mixture just until combined. The dough will be crumbly.
Turn dough onto a lightly floured surface; knead in chocolate chips. Divide dough in half. On an ungreased cookie sheet, shape each portion into a 12-inch by 3-inch log, leaving 3 inches between the logs.
Bake at 325 degrees F. for 30 to 35 minutes or until set and tops are cracked. Cool for 15 minutes. Don’t cool any longer or you risk the cookies crumbling when you cut them. Carefully transfer to a cutting board; cut diagonally with a serrated knife into 1/2 inch slices.
Place cut side down on ungreased baking sheets. Bake for 20 to 25 minutes or until firm and dry. Remove to wire racks to cool.
For drizzle: Microwave white chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Drizzle over biscotti.
Makes about 3 dozen.
For less of a mess when drizzling, leave the biscotti on the cooling rack and place the cooling rack over a foil lined baking sheet. Drizzle away letting excess drip onto the foil. Easy clean up!