Triple Chocolate Biscotti

Name: Triple Chocolate Biscotti
Prep time: 15 min
Cook time: 50 min
Yield: 40
Ingredients: 1/2 cup (125 mL) butter; 1 1/2 cups (375 mL) granulated sugar; 2 eggs; 3 oz (85 g) semi-sweet chocolate, melted and cooled; 2 1/2 cups (625 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1/4 cup (50 mL) cocoa powder; 2 1/2 tsp (12 mL) baking powder; 1 tsp (5 mL) salt; 1/4 cup (50 mL) milk; 1 tsp (5 mL) vanilla extract; 3 oz chopped semi-sweet chocolate; 1/2 cup (125 mL) coarsely chopped almonds

Prep Time 15 mins

Cook Time 50 mins

Serves 40

Difficulty N/A

Ingredients

1/2 cup (125 mL) butter
1 1/2 cups (375 mL) granulated sugar
2 eggs
3 oz (85 g) semi-sweet chocolate, melted and cooled
2 1/2 cups (625 mL) Robin Hood^® Original All Purpose Flour
1/4 cup (50 mL) cocoa powder
2 1/2 tsp (12 mL) baking powder
1 tsp (5 mL) salt
1/4 cup (50 mL) milk
1 tsp (5 mL) vanilla extract
3 oz chopped semi-sweet chocolate
1/2 cup (125 mL) coarsely chopped almonds

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 350ºF (180ºC). Line a baking sheet with parchment paper.

Step 2:

Beat butter, sugar and eggs in large bowl of electric mixer. Beat in melted chocolate and remaining ingredients. Dough will be sticky. Remove to a lightly floured surface and divide dough in two. With well floured hands, place half of the dough on prepared baking sheet and shape into a log measuring 16” long by 3 1/2” wide (40 cm x 9 cm). Repeat with remaining half of dough.

Step 3:

Bake in preheated oven for 25 to 30 minutes, until dough is set. Remove from oven and let cool 10 minutes.

Step 4:

Cut logs into 3/4” (2 cm) slices and return cookies to baking sheet. Bake 20 minutes longer, turning cookies over halfway through baking time. Let cool on sheet 5 minutes, then remove to cooling rack.