My husband is a big fan of biscotti and he also loves chocolate. I on the other hand see the biscotti as just another cookie and chocolate – not a big fan of it. When Priya Suresh came up with this month’s Home Baker’s Challenge with Biscotti recipes for the month, I wanted to make a couple of them for the sake of my husband. I loved the way these chocolate ones looked with tiny specks of oats all over them. This recipe also happens to be eggless, so I wanted to bake it for a few of my readers who wanted egg-less recipes. Biscotti’s are Italian cookies that are baked twice to make them extra crunchy. I do have a walnut biscotti recipe that I have in the blog, so take a look if you want to make something with nuts. The biscotti’s have a long shelf life because of the fact that they are baked twice which gets rid of maximum moisture in them. This is also the reason they are very crispy. Preparation time – 10 mins plus 15 mins cooling timeCooking time – 40 minsDifficulty level - easy
Ingredients to make Oats and Chocolate Biscotti – makes around 20
All Purpose flour – 1 ¼ cup Rolled oats – ½ cup Cocoa powder – 1 tbsp Bittersweet chocolate – ¼ cup Chocolate chips – 2 tablespoon (I used mini chips) Confectionary sugar – ¾ cup Baking soda – ½ tsp Baking powder – 1 tsp Butter – ½ cup (room temperature) Vanilla extract – 1 tsp Salt – ⅛th tsp
Procedure –
In a microwave-safe bowl, melt the bitter-sweet chocolate and whisk it well to dissolve all the lumps. You could also melt the chocolate over the stovetop over a double boiler. Combine all-purpose flour, oats, baking soda, baking powder, cocoa powder, and salt in a bowl. In a stand mixer or using a hand mixer, beat the butter and the sugar until it turns smooth. Now add the melted chocolate, and vanilla extract and give it a good mix.
Add the dry ingredients, and chocolate chips and mix them slowly to form dough. If the dough appears sticky, add a tablespoon or more of flour. If the dough appears too crumbly, add a tablespoon or so of milk until it forms stiff dough.
Form the dough as two logs and place it on a parchment-lined baking sheet. I made the logs about 7 inches long by 3 inches wide.
Bake in a preheated 350 F oven for around 25 mins.
Now take the logs out and after 5 mins place it in a cooling tray. The logs would be very soft to touch as soon as you take them out of the oven. Leave to to harden in the tray for about 5 minutes and then transfer it to the cooling rack.
After 10 mins, slice the logs diagonally to about ½ inch in thickness. Arrange them on the baking sheet cut side down and bake for 5 mins. Flip it over and bake for 5 more minutes.
Remove from the oven and cool it entirely on the cooling rack.
Store the Oats and Chocolate Biscotti in an airtight container.
Similar Recipe - Walnut Biscotti
Other Cookie Ideas
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