Hot Chocolate Chestnut Biscotti
From jo_jo_ba 12 years ago
- 2 hours to make
- Serves 16
Dunk your hot chocolate cookie in your mug of cocoa for a double hit! The chestnuts were my little homage to the "Italian" side of the family and they add a little bit of buttery texture and mildness compared to the rich cocoa mix, Kahlua and black pepper I tossed in.
Ingredients
- 2 tbsp brown sugar shopping list
- ½ cup hot chocolate mix shopping list
- 2 tbsp butter, softened shopping list
- 1 egg white shopping list
- 1 tbsp vanilla extract shopping list
- 1 tbsp Kahlua shopping list
- ½ cup flour shopping list
- ½ cup spelt flour shopping list
- ¼ cup buckwheat flour shopping list
- 1 tsp baking powder shopping list
- ¼ tsp allspice shopping list
- Pinch black pepper shopping list
- ¼ tsp salt shopping list
- 100g shelled roasted chestnuts, finely chopped (about 3/4 cup) shopping list
How to make it
- Preheat oven to 350°F.
- Cream sugar, hot chocolate mix, butter, egg white, vanilla and Kahlua until well blended. See Photo
- Add flours, baking powder, allspice, pepper and salt, beating in well.
- By hand, fold in the chestnuts.
- Shape dough into a 12” log and place on a lined cookie sheet See Photo. Flatten to 1” thick.
- Bake 30 minutes. Cool 15 minutes. See Photo
- Cut diagonally into 16 slices.
- Place slices, cut sides down, on the baking sheet.
- Bake 5 minutes, then flip and bake 5 minutes more.
- Cool completely on wire rack.
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