If there's anything we love more than cake for breakfast, it's cookies for breakfast and since biscotti is meant to be enjoyed with a warming beverage, it's the perfect breakfast cookie! Biscotti was originally intended to be enjoyed with a nice glass of holy wine, but since none of our bottles say holy wine, we figure coffee will be sufficient.
- 1 3/4 cups all-purpose flour
- 1/4 cup natural dark chocolate cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup dark chocolate chips
- 2 tablespoons confenctioners' sugar
In a bowl, whisk together the flour, cocoa powder, baking soda and salt.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula as needed. Add the eggs, one at a time, mixing well after each. Beat in the vanilla and almond extract. Add the dry ingredients and chocolate chips and stir until combined.
Dust a work surface with flour and roll the dough onto the work surface and lightly dust the dough with flour. Shape the dough into a ball and divide it in half. Gently roll two short logs with your hands.
Preheat the oven to 350º degrees and line a baking sheet with parchment paper. Place the logs onto the baking sheet and shape into longer logs about 3/4 inch high and 2-inches wide. Allow enough room for the dough to expand.
Bake for 35 minutes, until firm to the touch. Let the logs cool on the pan for about 5 minutes, or until cool enough to touch. Then, using a sharp knife, slice the longs diagonally into 3/4 inch slices. They might crumble a bit but that's okay. Turn the biscotti onto their sides and place back in the oven for another 10 minutes to crisp up. Let cool completely on wire rack.
When cool, dust the cookies with the confectioners sugar and enjoy with your warm beverage of choice (or holy wine)!