Again an originally Italian pastry, and again it doesn’t really resemble the original. Real biscotti (also called cantucci/cantuccini) are almost rock-hard cookies (because they are twice baked) and have to be dunked in something (coffee, liqueur) to make them edible. That is not really my cup of tea, although I do like the shape and flavour of them. That is why I used this recipe, which makes a slightly softer variety of biscotti (because of the added butter). The trade-off is that these biscotti will get stale after a few days, while the real biscotti can be kept for weeks (airtight stored).
Double chocolate biscotti (18 cookies)
60 g dark chocolate
60 g butter
1/2 cup sugar
1/2 tsp vanilla extract
1 cup flour
1/4 cup cocoa
3/4 tsp baking powder
1/2 tsp salt
100 g chocolate chips or a chopped up chocolate bar (milk or dark)
Preheat the oven to 175C. Melt the chocolate and the butter. Add the egg, sugar and vanilla extract, mix for 2 minutes. Fold in the flour, cocoa, baking powder and salt, it should be a barely mixed, soft but not sticky dough. Fold the chocolate chips through. Cover a baking tray with baking paper. Dump the dough on top and form it into a log of 9 x 23 cm. Bake for 20-25 minutes. Leave to cool slightly, then slice in 1.5 cm slices. Reduce the oven temperature to 135C. Bake the slices 20 minutes on one side, then turn over and bake 20 minutes on the other side. Leave to cool on a wire rack. Serve immediately when cold, or store airtight.