Short and sweet intro: I love biscotti as a snack because it’s not super sweet, but it’s got a lot of flavor. These chocolate ones are the bomb – crisp and really chocolatey.
Beat the butter and sugar completely, until smooth. Add in the eggs, and beat again. Then add the vanilla. You can just mix that. Or beat it in, whatever – get out some aggression. In a second bowl mix the flour, cocoa powder and baking powder. I’ve tried both sweetened and unsweetened and I think the unsweetened is better, but what do I know. I can tell you it is less sweet, but you probably figured that out yourself. Stir the dry mix into the butter/sugar/egg/vanilla bowl. You can use a hand mixer at first, but as you get near the end you’ll want to put that away and just use your elbow grease. The mixture gets pretty dense, and you’ll burn out the motor of your hand mixer. I mean, not that I’ve done that or anything. Not more than twice, anyway. And then you have to make another trip to the hardware store….it’s annoying. Just use a wooden spoon. Next mix in the chocolate chips. If you want you can put nuts in too, but that’s not my thing. In a small bowl whisk the egg yolk and water, and brush that mixture over the two loaves (loafs?). Heat oven to 375° and bake for 20 minutes or until the loaves (probably not loafs) are firm. Cool them on the baking sheet for about 45 minutes – go watch a procedural on TV or something. Using a serrated bread knife, slice the loaves (definitely not loafs) into pieces about 1 inch wide. Put the pieces back onto the baking sheet, this time flat on their side and bake for 15 minutes on each side again at 375° (watch that they don’t burn). You can cool them on right the baking sheet, and then eat the heck out of them. Ingredients
Directions
Split the dough into two even parts, and shape them into loaf-like forms. Shoot for around 9”x2”x1” -ish, but don’t get too hung up about the exact size. Put them on a baking sheet a few inches apart because they do spread a bit when they cook.
Ugly Desserts 