Chocolate Biscotti

 

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 made biscotti, now is your chance. I always thought biscotti was complicated just because it was so classy. You can imagine my delight when I found that this wasn’t the case at all!

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.

Ingredients

• 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
• Optional drizzle: white chocolate and sandwich bag

Steps

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 dough is quite sticky, so mentally prepare yourself.

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 drizzle white chocolate over them (just slowly melt some white chocolate, then cut open a corner of a sandwich bag and use it as a makeshift pipette). 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.

A perfectly delightful treat, breakfast or otherwise.

Other chocolatey treats:

Dark Chocolate Nutella (Without Oil!)

Two-Ingredient Chocolate Syrup

Healthy Chocolate Mousse

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