Here’s my second post for #Choctoberfest2016. Being a chocolate loving family I’ve quite a few chocolate based recipes bookmarked to make for the event and it got really tough deciding on what 2 recipes to make and post this week. Finally decided to make these Chocolate Vanilla biscotti recipe from King Arthur flour site.
If you have both vanilla and chocolate loving kids or adults at home and can’t decide which flavor to make, then combine the 2 and make these. I loved the double decker effect caused by placing chocolate dough right on top of the vanilla dough.
Biscotti turned out crispy and delicious. They tasted amazing dunked in some black coffee. Perfect as a quick afternoon pick me up. They are also great to give as Edible gifts during the holiday season — they are sturdy enough to be packed up and shipped too.
Big thanks to our #Choctoberfest gold sponsor Imperial Sugar. They sent us a big case of sugar to use in our recipes during #Choctoberfest along with a silicon baking mat and a beautiful apron.
Don’t forget to enter our #Choctoberfest2016 giveaway for a chance to win some amazing prizes — you only have couple more days to enter, So HURRY 🙂 Also don’t forget to check the other #Choctoberfest recipes posted today — link to all of them at the end of the post.
- 2 cups all purpose flour
- 6 tbsps unsalted butter , softened
- 2/3 cup sugar
- ¼ tsp salt
- 2 tsps vanilla extract
- 1½ tsps baking powder
- 2 tbsps egg replacer powder (whisked in 6tbsp water or 2 large eggs)
- 2 tbsps cocoa Dutch processed powder
- ½ tsp espresso powder
- ½ cup chocolate Mini chips
- Preheat oven to 350°F. Lightly grease or line a large baking sheet with parchment paper.
- In a mixing bowl, beat butter, sugar, salt, vanilla and baking powder until the mixture is smooth and creamy.
- Beat in the eggs or egg replacer mixture; the batter may look slightly curdled.
- Finally stir in the flour and mix until smooth; the dough will be sticky.
- Divide the dough in half, leaving half in the bowl and half on the prepared baking sheet.
- Shape the dough on the baking sheet into a log about 14" long and 2½" wide. Wet your fingers to help you in shaping the log. Place the baking sheet in the freezer while you prepare the chocolate part of the biscotti.
- In the remaining half of the dough, add cocoa powder, chocolate chips and espresso powder. Stir to combine all the ingredients.
- Remove the baking sheet from the freezer and spread the chocolate mixture right on top of the vanilla dough. Pressing it down the sides to entirely enclose the vanilla portion. Alternately you can leave the chocolate portion only on the top like a double decker.
- Bake the dough for 25 minutes. Remove from the oven and cool on the pan about 10~25 minutes.
- Reduce the oven temperature to 325°F.
- Using a sharp serrated knife, cut the biscotti at a diagonal into ¾" slices.
- Set them on edge, back on the baking sheet and return the biscotti to the oven and bake for 30~40 minutes or until they feel very dry and are beginning to turn golden.
- Remove the biscotti from the oven and transfer them to a wire rack to cool.
