Chocolate Biscotti
Homemade biscotti dipped in creamy chocolate
Ingredients
- 2 cups flour
- 3/4 cup sugar
- 1 stick butter- room temperature
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp star anise powder optional
- 1 1/2 tsp baking powder
- 1 cup pistachios
- 1 tsp salt
- 8 oz chocolate chips
Instructions
- Pre-heat the oven to 325 degrees. Line a baking sheet with parchment paper.
- Add butter, vanilla and sugar to a bowl. Using a hand mixer beat the mixture on low. Add in your eggs and continue beating.
- In a second bowl whisk together flour, salt and baking powder. Slowly pour in the flour mixture into the egg mixture. Using a spatula, fold in the pistachios to the batter.
- Place dough on a floured surface and knead for a minute or two. Form into a large ball. Using a knife, divide the ball into three equal parts and form into long logs that are 1 1/4 inch in diameter. Place the logs on the baking sheet and bake for 40 minutes.
- When cookies are done baking let them fully cool. Place each log onto a cutting board and use a serrated knife to slice the logs into diagonal pieces, about 1/2 inch thick. Place back into the oven and bake for another 10 minutes.
- Next, bring a small pot of water to a slight boil over medium/high heat. Place the chocolate chips into a heat safe bowl. When water is at a slow boil, place the bowl of chocolate chips over top to create a double boiler. Using a whisk, slowly stir the chocolate chips until fully melted.
- When cookies are done browning, dip each cookie into the melted chocolate. Dip the cookie about halfway. Place back on the parchment paper to let cool. When all cookies are dipped, place the cookie sheet into the freezer or refrigerator to let harden.
- When chocolate is hard and set, remove from the freezer and place cookies on a serving platter. Enjoy these cookies with coffee, as a snack, or for dessert!