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October 2006 Issue
Double Chocolate Biscotti
by Ronda L. Halpin
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When cooler weather comes my way, I start enjoying hot beverages more and more. And, if I'm gonna be sipping a latte anyway, I might as well make sure I add something sweet to the mix!

That's where this month's recipe comes in. I love a crunchy piece of biscotti with a good cup of coffee. And what better kind of biscotti to enjoy than one dripping with the sensuous flavors of dark chocolate! This recipe includes a crunchy dark chocolate cookie that's loaded with soft, dark chocolate chips. The result is a chocolate lover's dream. If you want to push the chocolate meter, try enjoying these biscotti with a piping hot mocha or cup of hot chocolate! Yum!!!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Double Chocolate Biscotti

  • 1 box (18.25 oz.) dark chocolate cake mix
  • 1 c. flour
  • 1 stick butter, melted
  • 2 eggs
  • 2 tsp. vanilla extract
  • 3/4 c. chocolate chips
Preheat the oven to 350 degrees. Combine the cake mix, flour, butter, eggs and chocolate chips. Beat for 2 minutes or until the dough forms. Add the chocolate chips and knead them into the dough. Scrape the dough onto a baking sheet that's been lined with parchment paper. Shape the dough into a log that is about 13-inches long by 3 inches wide.

Bake the biscotti log for 35 minutes or until a toothpick inserted into the center comes out clean. Cool the log for 35 minutes.

Using a serrated knife, cut the log crosswise into 1/2-inch thick slices. Return the biscotti, cut side down, onto the baking sheet. Bake for 15 minutes. Reduce the heat to 200 degrees. Bake for 40 minutes or until the biscotti are dry. Cool completely before serving or storing.

  • Yields: About 2 dozen biscotti
  • Preparation Time: 1 hour and 40 minutes
 



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