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Double Chocolate Chunk Biscotti

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“originally from "Better Homes and Gardens" magazine”
READY IN:
2hrs 25mins
SERVES:
32
UNITS:
US

Ingredients Nutrition

  • 13 cup butter or 13 cup margarine
  • 23 cup sugar
  • 14 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 34 cups flour
  • 4 ounces white baking bar, coarsely chopped
  • 3 ounces semisweet chocolate, chopped

Directions

  1. Lightly grease a large cookie sheet. Set aside. In a large mixing bowl beat butter with an electric mixer on med. speed for 30 sec.
  2. Add sugar, cocoa powder and baking powder & beat until combined.
  3. Beat in eggs.
  4. Beat in as much of the flour as you can.
  5. Using a spoon, stir in any remaining flour, white baking bar and semisweet chocolate. Divide dough in half.
  6. Shape each half into a 9" long log.
  7. Place log about 4" apart on prepared cookie sheet. Flatten logs slightly until about 2" thick.
  8. Bake logs in a 375 degree oven for 20-25 min. or until a wooden toothpick inserted neat the centers comes out clean.
  9. Cool on the cookie sheet set on a wire rack for 1 hour.
  10. Using a serrated knife, cut each log diagonally into 1/2" thick slices.
  11. Lay slices, cut side down, on ungreased cookie sheets.
  12. Bake slices in a 325 degree oven for 8 min.
  13. Turn slices over.
  14. Bake 7-9 min. more or until slices are dry and crisp. (Do not overbake.)
  15. Transfer to wire racks and let cool.
  16. Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

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