The Yankee Chef: Triple Chocolate Biscotti
Whether you call them Rusks in the British Isles, Biscotte in France, Zwiebacks in Germany, Biskota or Paxemadia in Greece, Mandelbroth in Israel or Sukhariki in Russia, they are enjoyed as a dunking 'bread' with your hot cocoa, but were (and still are in some regions) dipped in Vin Santo popularly.
1/2 cup butter or margarine
3/4 cup sugar
1/2 cup cocoa
2 teaspoons baking powder
2 cups flour
2 ounces white chocolate, roughly chopped
1 cup chocolate chips
Preheat oven to 375-degrees F. Line a baking sheet with waxed paper and lightly spray with nonstick cooking spray. In a large mixing bowl, cream together butter, eggs, sugar, cocoa and baking powder until creamy, on high with a hand-held mixer or standing mixer, about 1 minute. Reduce speed to low and incorporate flour, a little at a time, until completely mixed in.
With a wooden spoon, stir in the white chocolate evenly. Divide dough into two uniform logs. Place logs onto prepared baking pan, leaving each a couple inches apart. Slightly flatten and bake 21-23 minutes, or until toothpick inserted into each log comes out clean.
Remove from oven to cool on pan for 5 minutes, reducing heat in oven to 350-degrees F. Slice each log into 1/2-inch wide slices on the biased(diagonally). Place back onto used baking pan, cut-side down, and continue cooking an additional 7 minutes to lower the moisture content.
Remove from oven to completely cool.
In the meantime, place chocolate chips in a large, shallow microwave-safe bowl and cook, on high, for 30 seconds. Remove to stir. If chocolate has not completely dissolved, repeat 15 more seconds and then again if needed. Stir until smooth. Dip the bottom of each cooled biscotti slice into the melted chocolate and place back onto waxed paper-lined pan, on its' side, for the chocolate to harden. If the bowl of melted chocolate isn't large enough to dip the biscotti into, simply spoon the melted chocolate onto the bottom of each.
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