Chocolate cookie recipes: Chocolate Biscotti

Biscotti or cookie, this chocolate cookie recipe is good on iced cream or
cold milk. See baking ingredients and cooking directions after this jump.

Chocolate Biscotti Ingredients:

• 4 large eggs
• 3 cups plus 2 tablespoons all-purpose flour
• 2 1/4 teaspoons baking powder
• 2 tablespoons coffee liqueur
• 1 3/4 cups granulated sugar
• 1 cup bittersweet chocolate chunks
• 1 teaspoon kosher salt
• 1 cup whole blanched almonds, toasted
• 3/4 cup (1 1/2 sticks) unsalted butter
• 1/2 cup unsweetened cocoa
• Grated zest of 1 lemon

Cooking Directions:

1. Preheat the oven to 325 degrees.
2. Line 2 large baking sheets with parchment paper (or use nonstick baking sheets).
3. In a large bowl, sift together the flour, cocoa, baking powder, and salt.
4. In a large bowl of an electric mixer, beat the butter and 1 1/4 cups sugar until light and fluffy.
5. Beat in the eggs, one at a time, then add the lemon zest and liqueur.
6. At low speed, add the flour mixture just until combined.
7. Stir in the chocolate chunks and almonds.

1. Sprinkle a work surface with the remaining 1/2 cup sugar.
2. Divide the dough in half. Roll each piece in the sugar into a 15-inch log.
3. Arrange the logs, 3 inches apart, on 1 prepared baking sheet.
4. Bake for 30 minutes or until center of each log is firm when gently pressed with a fingertip.
5. Cool logs on the baking sheet 1 hour or overnight.

1. Preheat the oven to 300 degrees.
2. Transfer the logs to a large cutting board.
   
3. With a serrated knife, slice each log crosswise into 1/4-inch thick slices.
4. Transfer the slices, cut-side down, to the baking sheets.
5. Bake 12 to 15 minutes until crisp.
6. Transfer the biscotti to wire racks and cool completely.

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