Wednesday, March 17, 2010

{chocolate for breakfast}

As if I needed an excuse.

I was feeling the itch to bake again, and after seeing this recipe on Foodgawker (my favorite website for ideas), I knew I had to try it!

I have never had biscotti before. Every cookbook, cafe, and bakery I have ever come across has put nuts in their recipe, and unfortunately I am terribly allergic!

Martha has done it again. You all know how I feel about chocolate, and these were so delicious!

If I were a lady, this is what I would eat and drink off of. Tea cup, dainty bites, pinky upwards, etc.

Much more realistic. Coffee for two, and endless biscotti!

-6 tablespoons unsalted butter, room temperature, plus more for baking sheet
-2 cups all-purpose flour, plus more for baking sheet
-1/2 cup unsweetened cocoa powder
-1 teaspoon baking soda
-1/4 teaspoon salt
-1 cup sugar
-2 large eggs
-1/2 cup chocolate chips

1. Preheat oven to 350 degrees. Butter and flour a baking sheet; set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
3.Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool on a wire rack for about 5 minutes. Reduce oven temperature to 300 degrees.
4.On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.


  1. whats wrong with pinky upward drinking anything (including busch light?) haha

  2. Haha everything is wrong with that! Pinky upwards is better suited for small teacups and fancy dresses. Not frats and bad beer...


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