I've started my holiday baking! I LOVE holiday baking I love everything to do with the holidays really (except the inevitable panic that hits me every Christmas Eve at about 10pm when I start to think I forgot someone on my gift list). The shopping, the wrapping, the Boney M Christmas album (if you don't have it you need to go to iTunes RIGHT NOW and buy it). Every year my tree goes up earlier and earlier.
I'd like to say the majority of my Christmas baking gets shared but sadly, I end up eating most of it, which is why every January it seems I'm buying a new piece of gym equipment... a small price to pay for cookies! This year I couldn't get the thought of Biscotti out of my head. I went looking for a recipe and found the one I based this recipe on. Chocolate, chocolate, and ... oh yeah, more chocolate. You can wake me from my sugar coma on January first with a mimosa and a Bowflex cause I'm going to have a hard time sharing these!
Like crispy little brownies, these cookies are great served with coffee or hot chocolate (spiked or virgin). They're not too sweet and have a rich chocolate flavour. They can be made with plain ol' chocolate chips but if there's a store that sells President's Choice products within 100km of your house I highly recommend you use the Fudge melts, they're to die for!
I'll be posting more Christmas cookie and treat recipes over the next few weeks, come on back for some more yummy holiday nibblies!
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Fudge Dipped Triple Chocolate Brownie Biscotti
1/3 c butter
2/3 c white sugar
1 tsp vanilla
1 3/4 c all-purpose flour
1/3 c unsweetened cocoa powder
2 tsp baking powder
1 c PC fudge melts (or chocolate chips)
1/2 c white chocolate chips
1/4 c chopped almonds
1 egg yolk, beaten
1 tbsp water
1. In a large bowl, cream together the butter and sugar until smooth.
2. Beat in the eggs one at a time, then stir in the vanilla.
3. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand.
4. Mix in the almonds, white chocolate chips and a 1/2 c of the fudge melts.
5. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart.
6. Brush with mixture of water and yolk.
7. Bake for 20 to 25 minutes in a 375˚F preheated oven, or until firm.
8. Cool on baking sheet for 20 minutes. Using a sharp knife, slice the loaves diagonally into 1 inch slices.
9. Return the slices to the baking sheet, placing them on their sides.
10. Bake for 10 to 15 minutes on each side, or until dry.
11. Cool completely.
12. Melt the remaining fudge melts in the microwave. Dip 1 end of the biscotti in the melted fudge and sprinkle with quinns, crushed candy cane or leave plain.
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