Following yesterday’s successful Cinnamon Biscotti experiment, I am trying out Cocoa Biscotti. Much like cookies, I can see that it is possible to come up with a “universal” recipe and change up the flavourings based on our preferences! We are again using flour, sugar, butter, eggs, vanilla, baking powder and salt – my basic pandemic pantry items – and I just happen to have a good supply of powdered unsweetened cocoa!

Cocoa Biscotti Ingredients:

Dry Ingredients:

2 Cups All Purpose Flour (I used unbleached)

1/2 Cup Unsweetened Powdered Cocoa

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

Wet Ingredients:

1/2 Cup Unsalted Butter

1 Cup Granulated Sugar

2 Eggs

1 Teaspoon Vanilla

Cocoa Biscotti Preparation:

Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper, or spray with non-stick spray.

Mix dry ingredients in bowl (Flour, cocoa, baking powder and salt) – set aside.

In a separate large mixing bowl, cream together butter and granulated sugar.

Add eggs and vanilla. Mix together until smooth.

Gradually add in dry ingredients, and stir until fully mixed into dough form.

Divide dough into 2 balls. On a lightly floured surface, turn each dough ball into a 9″ by 2 1/2″ or so roll. The dough should be fairly firm and easy to work with – just give each a quick roll in the flour into a tube shape. Place rolls on prepared cookie sheet.

Place in pre-heated oven for 35 minutes until rolls appear slightly firm to the touch.

Let cool for 15 minutes. (I gently slide mine off the pan to cool)

Slice rolls diagonally into 1/2 inch slices with a serrated knife. Lay the slices on their side on a greased or parchment covered cookie sheet (I used the same one), and place back in the oven at 325 degrees F for another 30 minutes.

The double baking crisps up the biscotti!

This Cocoa Biscotti has a lovely chocolate flavour and crispy texture, and the boys claim they love it even more than the Cinnamon version. This was very easy to make, and I will definitely make it again!