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EASY-to-make dark chocolate and sea salt biscotti

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EASY-to-make dark chocolate and sea salt biscotti
  • Prep 5 min
  • Total 35 min
  • Servings 12
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These biscotti take just 5 minutes to make, and there's a gluten-free version! Recipe from Cinq Fourchettes of Cinqfourchettes
Apr 4, 2017

Ingredients

  • 1 pack of Betty Crocker gluten-free chocolate chip cookie mix
  • 1 egg (for the gluten-free version)
  • 1/2 cup of butter (for the gluten-free version)
  • 3/4 cup of chocolate chips
  • 1/4 cup of peanut butter
  • Sea salt or fleur de sel

Steps

  • 1
    Preheat oven to 325˚F.
  • 2
    If you are using the gluten-free cookie mix, follow the recipe on the packet. (You need to add the egg and butter to the mix and stir in well.)
  • 3
    Set aside 1/3 cup of the cookie dough. Put the rest of the dough in a bowl and add the peanut butter. Mix with a whisk on a medium speed for 1 minute.
  • 4
    Put 1/4 cup of chocolate in a small bowl and melt it in the microwave. It will take between 30 and 60 seconds depending on your microwave's power. Add the melted chocolate to the 1/3 cup of cookie dough you set aside. Whisk together on a medium speed for around 30 seconds.
  • 5
    Place a sheet of parchment paper on a baking sheet. Spread out the cookie dough (not the chocolate one) to make a rectangle around 12 inches long by 4 inches wide.
  • 6
    Take the chocolate dough mix. Roll it into a sausage shape around 12 inches long by 1 inch wide and put it in the center of the rectangle of dough on the baking sheet.
  • 7
    Fold over the rectangle so that the chocolate dough is in the middle. Flatten it slightly. I used the parchment paper to help me. I shaped the dough in the same way you would use a sushi mat. It works really well.
  • 8
    Bake for 22 minutes. The dough should be slightly golden. Remove from the oven and cut the rectangle into 1-inch slices. Bake for another 10 minutes.
  • 9
    Cool for around 15 minutes.
  • 10
    While you are waiting, melt the rest of the chocolate in the microwave in 30-second bursts, stirring each time. Repeat until all the chocolate has melted. I used a measuring cup for this step. It will be better for covering the biscotti.
  • 11
    Once the biscotti have cooled completely, dip them in the chocolate and place them on a sheet of parchment paper. Sprinkle them with sea salt or fleur de sel Let the chocolate harden.
  • 12
    Serve with a hot cup of tea or coffee.

Nutrition Information

No nutrition information available for this recipe
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