Chocolate Biscotti

I have a great from scratch recipe for Chocolate Biscotti in my collection but this short cut recipe ranks a close second.

The method of preparation is basically the same but the use of purchased chocolate cake mix eliminates much of the measuring and comes in handy if you are out of cocoa powder.

I’ve tried using vanilla and lemon cake mixes but the chocolate flavour definitely gives the best results.

Biscotti have certainly come a long way from their humble beginnings and seem to have recently become a more popular choice.

While growing up I remember Biscotti being a part of many breakfasts and they were usually dunked into a large cup of café latte.

The combination of simple ingredients including flour, sugar, oil and the zest from an orange or lemon was standard. When possible, the addition of almonds or candied fruit made them extra special.

The substitution of butter for the oil and addition of delicious chocolate, pistachios and dried cranberries just to mention a few ingredients has taken the Biscotti to another level.

They have graduated from the breakfast table to many trendy cafes and specialty bake shops.

Their crisp, crunchy texture along with the perfect shape still makes them excellent for dunking into café latte, a glass of cold milk or a cup of steaming espresso.

I believe the twice baked process intensifies the flavour and certainly prolongs shelf life.

Come to think of it I don’t ever remember eating stale Biscotti... although they never seem to be around long enough to become stale.


Chocolate Biscotti
1 package Chocolate cake mix
1 cup all purpose flour
½ cup butter or margarine (melted)
2 eggs
1 cup chocolate chunks (mix of dark, milk and white)

1. Sift together cake mix and flour into a bowl.
2. Add melted butter and eggs.
3. Beat at low speed with electric mixer until well blended.
4. Stir in chocolate.
5. Divide dough in half and shape each half into a 12x2-inch log.
6. Place logs on lightly greased or parchment lined baking sheets.
7. Bake in a preheated 350 degree F. oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean..
8. Remove logs from oven, cool for 5 minutes.
9. Using serrated knife cut logs into ½ inch slices and arrange flat on baking sheet.
10. Bake Biscotti 10 minutes more then remove to cooling racks to cool completely.
11. Store in an airtight container.

Notes, Tips and Suggestions

• Place a sheet of aluminum foil on lower oven rack to prevent Biscotti logs from burning on the bottom.
• Instead of adding chocolate chunks substitute almonds then dip one end of the Biscotti into melted chocolate.
• Cut Biscotti diagonally for better presentation.
• Try different chocolate mixes. I prefer using the lighter chocolate like Swiss or German cake mixes but the darker fudge mix also works well if you prefer a very dark chocolate Biscotti.
  
• These freeze exceptionally well.