Chocolate biscotti has become one of my favorite cookies to make around the holidays. I didn't even know what biscotti was until about five or so years ago :) This year I decided to try something different when I made the biscotti. I used hot cocoa mix instead of unsweetened cocoa. The result was delicious!
I used three envelopes of the Swiss Miss brand of hot cocoa mix (each envelope was .73 ounces). If you have a canister or jar of hot cocoa mix, measure out 1/2 cup. I also added some chocolate chips to make it even more decadent. This morning when these biscotti were baking, it smelled really yummy. The hubby "sampled" one of these biscotti with his coffee and declared them to be "very good." This afternoon, when I came back home after a couple hours of Christmas shopping, there was still a hint of chocolate in the air. It smelled just like a biscotti bakery when I walked back into our house :)
Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one third grader, one teen and one stepson. She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen." She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks. Please feel free to comment or ask a question about her recipes or about cooking and baking in general.
3 cups white flour
1/2 cup hot cocoa mix
3 teaspoons baking powder
1 teaspoon baking soda
2/3 cup white sugar
6 tablespoons unsalted butter, softened
4 large eggs (slightly beaten)
1 teaspoon vanilla extract
2 tablespoons milk
1/2 cup semi-sweet chocolate chips (optional)
Preheat oven to 350 degrees and slightly grease two cookie sheets with non-stick cooking spray. In a small bowl, combine flour, hot cocoa mix, baking powder and baking soda. Set aside. In a large bowl, combine sugar, butter, eggs, vanilla extract and milk. Beat by hand or with mixer until creamy. Gradually add the flour mixture and mix until well combined with a large spoon. Add semi-sweet chocolate chips if desired. Cover bowl with plastic wrap and chill dough in fridge at least one hour. Divide dough in half. Shape each half into a 12-inch long log. Flatten slightly (about 2-3 inches across). Place each log onto the slightly greased cookie sheets. Bake for 25 minutes. Pull the cookie sheets out and let cool for 5 minutes. Cut each log into 12 equal sized slices and place cut sides down. Return back to oven for another 20-30 minutes or until the biscotti get brown and crispy. Remove from oven and cool on cookie sheets about 5 minutes. Place biscotti on wire rack to finish cooling. Makes two dozen cookies.
To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/
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