Biscotti a la Ghirardelli

Makes 24
Ingredients: 
  • 2 eggs
  • 2 T instant coffee
  • 1 t. vanilla
  • 2 cups all purpose flour
  • 1 ½ t. baking powder
  • ¼ tsp salt
  • ½ cup butter (4oz)
  • ¾ cup sugar
  • 1 cup almonds chopped (or pecans or sunflower seeds)
  • 1 bar (4oz) Ghirardelli bittersweet chocolate baking bar chopped
  • 2 bars (8oz) melted chocolate for dipping
Directions: 
  • Preheat oven to 325
  • Stir together well eggs, instant coffee and vanilla in small bowl, set aside.
  • Combine flour, baking powder and salt in another bowl, set aside.
  • Chop one bar of chocolate into medium chunks, set aside.
  • Cream butter and sugar, medium speed until light and fluffy.
  • Add egg mixture, beat until well mixed.
  • Gradually add flour mixture, scraping well after each addition.
  • Stir in nuts or seeds and chocolate until combined.
  • Divide dough into two parts.
  • Shape into 2 logs 14 inches long, 1 ½ inch wide, and 1 inch thick, on lightly floured surface.
  • Place logs 12 inches apart on baking sheet, Bake 25 minutes until lightly brown.
  • Slice logs carefully with serrated knife diagonally in ¾ inch slices.
  • Place slices upright and slightly apart on baking sheet.
  • Bake for another 12-15 minutes until dry.
  • Cool completely.
  • Melt 2 bars of chocolate
  • Dip one side of each cookie in melted chocolate. Let set.
  • EAT
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