These crispy, chocolate cookies are the perfect pairing for a strong cup of coffee or a glass of milk!
Crisp biscotti, perfect for dipping into morning coffee!
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 stick unsalted butter (8 tablespoons), room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- Confectioner’s sugar for dusting (optional)
DirectionsPreheat oven to 350 degrees F.
Whisk together flour, cocoa, baking soda and salt in a medium bowl. In a large bowl, cream together butter and sugar for 1–2 minutes, or until light and fluffy. Add the eggs, one at a time, scraping down the edges of the bowl as needed, then mix in vanilla.
Add the dry ingredients and mix just until combined. Scrape dough onto a lightly-floured surface and roll into a short log. Press the log onto baking sheet and flatten into a loaf about 3/4 inch high and 2 inches wide.
Bake about 30 minutes, or until the loaf feels firm. Remove from the oven and allow to cool just until you’re able to touch it, about 5 minutes. Slice diagonally into about 1-inch slices, then place back onto the baking sheet, cut sides down.
Bake for an additional 10 minutes, or until crisp. Transfer to a wire rack to cool completely, then turn biscotti right-side-up and dust tops with confectioner’s sugar, if desired.
Recipe adapted from Once Upon a Chef.