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These cookies dissolve tenderly when immersed
in coffee or cocoa.
- 1/3 cup butter
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 large eggs
1 3/4 cups all-purpose flour
4 ounces white baking bar, coarsely chopped
3 ounces semisweet chocolate, chopped
2 tablespoons shortening (optional)
2 ounces semisweet chocolate or white baking bar, coarsely chopped
- Grease a large cookie sheet; set aside.
- In a large mixing bowl beat butter with
an electric mixer on medium speed for 30 seconds. Add sugar,
cocoa powder, and baking powder; beat until combined. Beat in
eggs. Beat in as much flour as you can. Stir in any remaining
flour. Stir in the 4 ounces white baking bar and the 3 ounces
- Divide dough in half. Shape each half
into a 9-inch-long roll. Place rolls 4 inches apart on prepared
cookie sheet; flatten rolls slightly to 2 inches wide.
- Bake in a 375°F (190°C) oven for
20 to 25 minutes or until a wooden toothpick inserted near the
centers comes out clean. Cool on cookie sheet on a wire rack
for 1 hour. Using a serrated knife, cut each roll diagonally
into 1/2-inch-thick slices. Lay slice, one cut side down, on
an ungreased cookie sheet.
- Bake slices in a 325°F (160°C)
oven for 8 minutes. Turn slices over and bake 7 to 9 minutes
more or until slices are dry and crisp. (Do not overbake.) Transfer
to a wire rack; cool.
- If desired, in a heavy small saucepan
combine the shortening and the 2 ounces semisweet chocolate or
white baking bar. Cook and stir over low heat until melted and
smooth. Drizzle over tops of biscotti. Let stand until set. Store
in an airtight container up to 1 week.
Makes 32 biscotti.
Nutritional facts per serving: calories:
97, total fat: 4g, saturated fat: 3g, cholesterol: 20mg, sodium:
53mg, carbohydrate: 13g, fiber: 0g, protein: 2g, vitamin A: 25%,
vitamin C: 0%, calcium: 3%, iron: 1%
Recipe provided by Better Homes and Gardens
- BHG.com a member of the Home and Family Network for the best
of cooking, gardening, decorating and more. © 2003 Meredith
Corporation. All Rights Reserved.
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