Who can resist the crunchy, sweet, buttery goodness of fresh Biscotti? Every year at Christmas I make batch after batch of an amazing chocolate chunk version to put in my goodie baskets. It’s easier than you might think and way better than most of what you get at the store. Of course, if it’s homemade it’s got to be better, right? 🙂 I put a bag of these beauties in a basket with some homemade cappuccino mix and some spoons dipped in melted chocolate, add a festive ribbon and, voila! The perfect gift for the chocoholics in your life.
I looked at several different recipes before coming up with this one. One of the things I love the most about baking is that you can customize anything to suit your own tastes. And even though I’ve tweeked it to make it a little better for you, I do need to put in this disclaimer. THIS RECIPE DOES NOT EVEN REMOTELY RESEMBLE, IN ANY WAY, A HEALTHY FOOD. So, you know, pace yourself. 🙂
Now that you’ve read the warning label, let’s get baking!
Chocolate Chunk Biscotti Recipe
1 cup butter, softened
1 1/2 cups dehydrated sugar cane juice
4 pastured eggs
2 teaspoons homemade vanilla
4 1/4 cups flour of your choice*
2 tsp baking powder
1 tsp cinnamon
1/2 tsp instant coffee
1/2 tsp baking soda
1/2 tsp sea salt
1 pkg semi-sweet chocolate chunks (you can find soy-free semi-sweet chocolate chunks here)
*I have never used a gluten-free flour in this recipe, so I don’t know how well that would work
Cream butter and sugar until light and fluffy.
Light as a cloud!
Beat in eggs, one at a time. Now beat in the vanilla.
Eggs and vanilla beaten in well
Mix the flour, baking powder, cinnamon, instant coffee, baking soda, and salt in a separate bowl. Add to butter mixture a little at a time, beating well between each addition. Add the chocolate chunks and mix with a spoon untill evenly distributed.
Divide the dough into 4 equal pieces.
Ready to pat out onto the baking sheets
Butter and flour 2 cookie sheets. On each cookie sheet pat out 2 pieces of the dough into logs about 1/2 inch high, 1 1/2 inches wide, and 14 inches long (ish). Make sure the logs are at least 2 inches apart.
Ready to go in the oven
Preheat oven to 325 degrees. Bake for 25 minutes or until lightly browned. Put on a cooling rack and let cool for 5 minutes.
Coolness is relative…
Put the logs on a cutting board and using a serrated knife, slice the logs on a diagonal into 1/2 inch wide pieces.
Put the pieces back on the cookie sheet about 1/2 inch apart and put back in the oven for 10 minutes. I don’t always get the very end pieces to fit back on the cookie sheet. There’s usually someone around to take care of those pesky pieces, though!
Ready to go back in the oven
Let cool completely and then store in an airtight container. These also freeze beautifully. Just take them out, let them thaw, and serve.
And if you really want to get wild and crazy, you can dip some of them in melted chocolate. Oh my! Sometimes my children just don’t know what to do with me…
What kind of biscotti is your favorite? Let us know by leaving a comment below or click on the balloony thing at the top.
This post was shared at Real Food Wednesday, and at Ginger Jamboree.