When biscotti became more mainstream in coffee shops in the late 80s and early 90s I knew I had to learn how to make these crispy cookies. I took a class at a high school in Minneapolis one evening and came out with a few recipes. Then, not long after that, there were a number of recipes in the magazine Eating Well.
Through obtaining all these recipes I realized that there is a basic recipe and then it can be adapted in a number of ways. I didn't make biscotti for a number of years since I thought they tasted best with nuts in the batter. I have changed that and am now used to having them without due to a food allergy in this house. This one is a bit more complicated than the original idea since it requires the chocolate chips to be pulsed in a food processor, but really this is very easy to make.
I have made half the batter chocolate and the other half almond (or plain) for a swirled two flavor cookie. I have made white chocolate and craisin, white chocolate and dried apricot, lemon poppyseed, orange. It's a fun recipe to use and experiment, so go ahead and give it a try!
1 3/4 c flour
1/3 c cocoa
1 T. ground coffee
1 t baking soda
1/3c chocolate chips
2 large eggs
2 large egg whites
1 c sugar
1 t vanilla extract
Mix dry ingredients together through baking soda. Take part of these ingredients and put in food processor with chocolate chips and whirl until this is a powder.
Mix wet ingredients and sugar together.
Shape into two logs on a baking sheetand place in 350 degree oven for 45 minutes or so.
Remove and let cool slightly.
Cut into slices (serrated knife works best) and place back on the cookie sheet and bake 10-15 more minutes.
And I do dunk these now!