Chocolate Biscotti

Ingredients :

  • 2- 1/2 cups all-purpose flour
  • 1/2 cup cocoa
  • 3 tsp. baking powder
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, softened
  • 3 eggs
  • 1/2 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips

Topping

  • 1/2 cup white chocolate chips
  • 1 tsp. vegetable oil
(Cooking Measurements )

Cooking Procedures :

  1. Preheat oven to 350°F (175°C). Prepare parchment-lined cookie sheet; set aside.
  2. In a medium bowl, sift together flour, cocoa and baking powder. Set aside.
  3. In a large bowl, combine white sugar, brown sugar and butter; beat until well blended. Add eggs, one at a time; beating well after each addition. Add flour mixture; stir well. Stir in white and chocolate chips.
  4. Divide dough in half. On a prepared cookie sheet, flatten dough to make two rectangles. Place a couple inches apart from one another, about 1/2 in. thickness.
  5. Bake in oven for about 25 minutes or until set.  Let cool enough to touch. Cut into 1/2 in. slices. Lay slices on their side. Continue baking for 5 to 7 minutes; turn slices on the other side and bake for an additional 5 to 7 minutes. Let cool on wire racks.
  6. Prepare Topping: Melt white chocolate chips and oil in a small saucepan over low heat (or in a double boiler).
  7. Drizzle over chocolate biscotti.

Tip: Store biscotti in a freezer bag in the freezer.

Check Out More

Desserts for Filipino

Have You Tried These Other Filipino Dessert Recipes ?

  Ingredients: 1 box of Graham crackers 1 box of Graham crumbs (optional) 2 small cans Nestle cream 1 can of Condensed milk 1 can of Evaporated milk 6 ripe mangoes, sliced Instructions: Prepare a rectangular glass dish with or without lid. In a bowl, whisk Nestle cream until smooth. Add the condensed and evaporated milk. Whisk until well combined. Using a ladle, place a small amount of the milk mixture into the bottom of the di[...]

Ingredients : 1 cup rice, uncooked 1/2 cup mongo sugar water oil, for deep frying Cooking Procedures : Soak rice overnight in water, then grind.  Wrap in cheesecloth and hang to drip.  On the other hand, boil mongo and mash. Dissolve 1/3 cup sugar in 1/8 cupwater, then add mixture to mashed mongo.  Cook over medium heat until dry.  Allow to cool, then shape into small balls.  Set aside. Dissolve 2 tbsp. sugar in 2 tbsp. water[...]

When we are still in the Philippines, we used to go to Goldilocks to buy different types of Polvoron flavor. In all the varieties, I still like the traditional polvoron flavor compared to pinipig, strawberry, cookies and cream, and the polvoron with cashew nuts.   Ingredients : 2 cups all-purpose flour (or cake flour) 1 cup sugar 1 cup powdered milk 1/2 cup melted butter Cooking Procedures : Toast flour in a skillet over modera[...]

Maruya (BananaFritters)

This version of Maruya is one that I usually buy for my merienda when I was in the Philippines. I sometimes buy them in a bamboo stick or in a hand fan shape coated with sugar. But their where times that after siesta, my mom will cook us maruya in our merienda before playing outside during summer time. Ingredients : 1/2 cup flour 3/4 tsp. baking powder 1/4 tsp. salt 1 egg 1 cup milk 3 ripe saba (banana plantain), peeled and sliced [...]

Suman Moron is a smoother variety of suman. This chocolate moron that is made up of ground glutinous rice also known as “malagkit” being cooked in coconut milk. Moron can either be mixed or plain with cocoa or chocolate. Ingredients : 1/2 cup malagkit (glutinous) rice 1-1/2 cup ordinary rice 3/4 cup coconut milk 1-1/2 cup sugar 1 cup chocolate or cocoa (any brand) banana leaves, wilted over fire melted butter string Coo[...]

Leave A Comment...

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.