Those Italians are culinary geniuses. This chocolate biscotti is so good. I’m addicted.
Stating the obvious aside, this biscotti is so good.
Also, those Italians are culinary geniuses and I’m addicted.
If you’ve never had biscotti, now is your delicious chance. If you’ve never made biscotti in your own kitchen, it’s now time for you to realize just how straight-forward the process is.
I think the best part of biscotti is the texture: so crunchy and crumbly. They’re an awesome snack on their own, and an absolute delight when dipped in coffee. When dipped in milk, this chocolate biscotti is like fancy, crunchy Oreos.
So good. Italians geniuses. Cici addicted.
This biscotti turned out to have a richer chocolate flavor than I’d anticipated, although it’s by no means decadent. That’s perfectly fine—this biscotti isn’t supposed to hit you over the head, it’s supposed to give your brain a healthy dose of chocolate comfort food. The texture is awesome. It’s a little crumbly but mostly crunchy, and even keeps its texture after being left out for a few days. When you first take them out of the oven and let it cool, they might seem too hard, but they get better with age: after the first night, they get less dry-crunchy and more crumbly-crunchy. If that makes any sense at all.
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup sugar
- 1 tsp coffee extract (or instant coffee granules)
- 2.5 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tablespoon baking powder
Preheat oven to 375°F. Whisk together oil, eggs, sugar, and coffee extract (or coffee granules). Then add in the flour, cocoa powder, and baking powder.
Shape into two logs, each 1/2-inch thick. This is a pretty sticky dough, so mentally prepare yourself and don’t say I didn’t warn you because I just did. Bam.
Bake for 30 minutes. Take it out and let it cool, then cut it up into 1/2-inch strips.
Bake for another 20-30 minutes, flipping them over halfway through.
See? That wasn’t difficult at all. If you want to be fancy, you can even drizzle white chocolate over them (just cut open a corner of a sandwich bag and use it to squeeze out melted white chocolate). Don’t know about you, but I think white chocolate on a dark chocolate background is my kinda color combo.
You know what makes these even better? Dip these in steaming and aromatic coffee. Or sweet and homey hot chocolate. Or just a cup o’ cold breakfast milk. Biscotti are so awesome, they don’t even get soggy. Do it. Do it. Do it.
A perfectly delightful treat, breakfast or otherwise.
Other chocolatey treats:
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