Chocolate Biscotti with Dark Chocolate Dip
These double chocolate biscotti are made for dunking! Teeccino Miraculous Mushroom Cacao gives the crisp chocolate biscotti a rich, coffee inspired flavor without the coffee, then they’re dipped in dark chocolate mixed with Maizly Chocolate Cornmilk for one more layer of chocolate. Crisp, chocolatey and just sweet enough, they’re the perfect little afternoon treat with your favorite hot drink.
PREP TIME
15 minutes
COOK TIME
40 minutes
INGREDIENTS
14
Serves: 12
Ingredients
Chocolate Biscotti
- 2 cups2 cups2 cups All Purpose Flour
- 3 Tbsp3 Tbsp3 Tbsp Miraculous Mushrooms® Cacao + 5 - Teeccino
- 2 Tbsp2 Tbsp2 Tbsp Cocoa Powder
- 1 tsp1 tsp1 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Kosher Salt
- 6 Tbsp6 Tbsp6 Tbsp Butter, Unsalted
- 0.666 cup0.666 cup0.666 cup Brown Sugar
- 2 whole2 whole2 whole Eggs
- 2 Tbsp2 Tbsp2 Tbsp Chocolate Cornmilk - Maizly
- 0.5 cup0.5 cup0.5 cup Pistachios, Roasted, chopped
Chocolate Dipping Sauce
- 4 oz4 oz4 oz Dark Chocolate, chopped
- 4 Tbsp4 Tbsp4 Tbsp Chocolate Cornmilk - Maizly
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, Teeccino Miraculous Mushroom Cacao, baking powder and salt.
- In a separate large bowl, beat the butter and sugar until light and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- Gradually add the dry ingredients to the wet ingredients. Mix just until a thick dough forms. Fold in the chopped pistachios.
- Divide the dough and shape into rectangles approximately 5 inches long, 3 inches wide and 1 inch thick. Place on the prepared baking sheet, leaving space between each rectangle.
- Bake for 25 to 28 minutes, until set and firm to the touch. Remove from the oven and let cool for about 15 minutes.
- Reduce the oven temperature to 300°F. Using a serrated knife, carefully cut each rectangle on the diagonal into approximately 3/4-inch thick slices.
- Place the slices cut side down on the baking sheet. Bake for 8-10 minutes, flip, then bake for another 8 to 10 minutes, until dry and crisp. Transfer to a cooling rack and cool completely.
- Melt the dark chocolate and Maizly Chocolate Cornmilk adding one tablespoon at a time to create a smooth chocolate coating.
- Dip one end of each cooled biscotti into the dark chocolate mixture. Sprinkle with additional chopped pistachios, if desired, and place on parchment paper until the chocolate is set.
Notes
Prefer a harder, crunchier biscotti? After slicing, bake for 10 minutes on each side. Perfect for dunking.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Cookies Desserts Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 274 |
| Fat: | 12 g |
| Carbohydrates: | 34 g |
| Protein: | 8 g |
| Cholesterol: | 15 g |
| Sodium: | 57 mg |
| Fiber: | 3 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Chocolate Biscotti with Dark Chocolate Dip”
Leave a Reply
You must be logged in to post a comment.
This is a great idea