EASY-to-make dark chocolate and sea salt biscotti

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.