Chocolate truffle biscotti
Chocolate truffle chunks and a subtle coconut flavor turn everyday biscotti into a gourmet treat.
With this super-easy recipe, you can throw together a batch of dough for last-minute guests in the time it takes to brew a cup of coffee.
Truffle chocolate bars can be hard to find, but no worries – you can use any kind of high-quality chocolate you like. If chocolate’s not your thing, use roasted nuts, dried fruit, or one of my favorite combos – cranberry orange biscotti. Leave out the chocolate, and add a cup of chopped fresh or dried cranberries to the mix. Drain a 10-ounce can of mandarin oranges on paper towel, and then chop those up and add to the dough.
Another favorite is white chocolate pistachio. And blueberry pecan. I’ll stop now and let you get creative.
So – what’s your biscotti flavor?
- 3 eggs
- 3/4 cup sugar
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 3 1/2 cup flour
- 1/2 teaspoon cinnamon
- 7 ounces chopped truffle chocolate
- Cinnamon-sugar mix
Preheat oven to 350° F. Line baking sheet with parchment paper.
Mix dry ingredients. Add eggs, vanilla and oil and mix until incorporated. Dough will be very thick. Knead in the chopped truffle chocolate.
With wet hands, form two long, wide and low loaves on parchment paper. Leave at least two inches between the loaves as they will grow and spread slightly.
Bake 18-20 minutes. Once cool to the touch, slice biscotti and lay slices on their sides. Sprinkle with cinnamon and sugar.
For those who like biscotti very soft, the recipe ends here. Have at it!
If you like crispy edges and the trademark dark look of biscotti, bake an additional 10 minutes or set the oven to broil and put the slices in for 2-4 minutes. Check after two minutes and watch closely so they don’t burn.
Remove from oven, transfer to wire rack to cool, and then store in tightly sealed container for one or two days, or freeze until ready to use.