Wednesday, March 3, 2010

The Best Dang Biscotti this Side of the Thames

This past weekend, the lovely and talented DIY diva, Dena came over for a nice hot bowl of beef stew. Her contribution was her signature bottle of divine red wine, and some of her home made biscotti. Sous Chef Tim took one bite of the biscotti, examined it from top to bottom, left to right, and loudly exclaimed..."This is the best biscotti I've ever had." Victoria quickly had to discover if there was truth to his claim. After one bite she quietly stated that she's "very picky about {her} biscotti, and this one is pretty good."

We've found that while this can be enjoyed with a nice cup of coffee or tea in the morning, it's also a great dessert with a White Russian.

So...Here it is...The best Dang Biscotti that Tim's Ever Had - Dena Style.

Double Chocolate (and possibly almond) Biscotti


1/2 c Butter - softened
2/3 c Sugar
1/4 c Cocoa
2 tsp. Baking powder
2 Eggs
1 3/4 c Flour
White chocolate chunks (litterally chunks...I take a knife to a block of chocolate)
Semi-sweet chocolate chips

What to do:

Cream butter and sugar together, until fully blended (of course it's easy to use a mixer, however for those of you that don't have one, like myself, just mush it together with a wooden spoon until blended). Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in eggs, one at a time. Stir flour by hand, in increments. Mix in chocolate - both white and semi-sweet (and the almonds, if you choose to include them).

Preheat oven to 375 degees.

Let dough chill for 10 minutes.

After chilling, form two logs and flatten on top. place them on a lightly greased cookie sheet and bake for 20 - 25 minutes, or until a toothpick comes out clean. Cool for 5 minutes. Decrease heat to 325 degrees. Cut logs into pieces and cook for about 9 minutes on each side.

Let cool and chow.

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