Anyone who knows me knows that I love to bake. I love homemade cookies and pastries of all shapes and flavors. I have a biscotti recipe that I have used for years; I really like these cookies and they usually go over well when I share with others. Unlike some of the commercial brands of biscotti you might have tried, these are not hard enough to break your teeth. They are a bit softer, but they still absorb plenty of coffee (a requirement for me).
Recently though, I adapted this biscotti recipe to include cocoa for a chocolate dough (as opposed to just adding chocolate chips). Here’s the recipe for those who are interested:
- 3 cups all-purpose flour (at high elevations like where I currently live – 8,700 feet ASL, I add an extra 1/2 cup of flour)
- 1 cup white sugar
- 1 cup shortening
- 3 Tbsp. cocoa (more to taste, if you like)
- 1/4 tsp. salt
- 3 tsp. baking powder
- 4 eggs
- 1 tsp. pure vanilla extract
- 1/2 cup sliced almonds
Preheat oven to 350°F.
Cream together sugar and shortening. Mix in eggs one at a time. Add in vanilla.
In a separate bowl, combine flour, cocoa, salt and baking powder. I mix the dry ingredients into the wet ingredients about one cup at a time until everything is well-incorporated. Stir in almonds.
I like to line my baking sheets with silpats or parchment. Form the dough into 4 logs, each about 12″ x 2″ on lined baking sheets. Bake for about 15 minutes or until logs look golden and done. Remove logs from oven, wait a minute (this helps them hold their shape just a bit), and then slice into 1″ cookies. Turn each cookie on its side and place pans back in oven. Bake for an additional 5 minutes.
Cool and enjoy! I love them with a vanilla latte. 😉