A twice-baked cookie that tastes like a crunchy brownie, perfect for gifting or dipping in your coffee.
Author: Nikki Gladd
Ingredients
1stick(4 ounces) butter
¾cupplus 1 tablespoon sugar
2large eggs
1 ½cupsflour
⅔cupunsweetened cocoa powder
¼cupcacao nibs(optional)
1teaspoonsalt
Instructions
Preheat the oven to 350 degrees F. Using an electric mixer, cream the butter and sugar, then mix in the eggs. On low speed, mix in the flour, cocoa powder, cacao nibs, baking powder and salt. Transfer the cookie dough to a cookie sheet lined with parchment paper and divide into two equal parts. Form each part into a 1-by-4-by-5-inch log (approximate measurement). Bake for 20 minutes; let cool for 20 minutes. Leave the oven on.
On a work surface, using a serrated knife, cut the logs crosswise into 12 slices each. Return the slices to the baking sheet, standing up, and bake until firm, about 15 minutes. Let the biscotti cool completely on the pan. Serve with your favorite hot cocoa or coffee.
Source: Adapted from Every Day with Rachael Ray, December/January 2009