Double Chocolate Caramel Biscotti


Oof. This winter has been bad. And “bad” in the sense that in the last two days I’ve probably eaten a pound of chocolate and about three of various assorted desserts. This time of year is always tough. There’s baked goods practically flying at your, the food is warm and comforting, and we all like to think that the more food we eat, the warmer we will be. Am I right? Well, to lighten to load here’s a biscotti recipe that uses 50% less butter than many other recipes. Adapted a little from Skinnytaste’s Chocolate Pistachio Biscotti, this is a light treat that doesn’t feel light. Also, foregoing much of the butter lends itself to the addition of LOTS of chocolate chips.

Recipe: (Makes 24)
1 2/3 cup APF
1/2 cup cocoa powder
1.5 tsp baking powder
1/8 tsp salt
Several handfuls of chocolate chips (Okaaaay, fine. If you want to be exact, it’s 1 cup of chocolate chips)
3/4 cup superfine sugar (Blend 3/4 cup regular sugar in your food processor for about 10 seconds)
4 tbsp butter
2 eggs

Your favorite caramel sauce recipe or store-bought
White chocolate

Preheat oven to 375 degrees F
Combine APF, cocoa powder, baking powder, salt, and chocolate chips in a small bowl
In a large bowl beat butter and sugar until light and fluffy (about 2 minutes)
Add in eggs, one at a time, beating after each addition
Combine dry ingredients in batches into the wet ingredients
Mix into a dough
Split dough into two pieces and spread each piece into two inch wide and 3/4 inch high flat logs
Bake for 25 minutes
Take out of oven, let rest 15 minutes
Don’t turn the oven off!!
After letting it rest, cut biscotti slices, on a slant, from the logs and lay face up on a cookie sheet
Bake for 5 minutes on each side
Let cool, drizzle with caramel and white chocolate, and enjoy with hot chocolate, milk, coffee, or really…by itself.

The day I made them I think I ate ten. See, you’d think that’s an exaggeration, but it isn’t..


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