Crisp Brownie Biscotti are full of cocoa flavor and make a great homemade holiday food gift!
Earlier this week I had to leave my car at the shop to have my gas tank replaced. How frustrating to have a leak of one of the most expensive things to have to buy! Not to mention, it sure wasn’t cheap to have it replaced either! Anyway, I dropped my car off at the shop and my son and his wife picked me up from the shop and took me home. My boy is great to his mom – he’s letting me drive his car until I get mine back!
On the way home that evening Justin informed me that Kristina would like me to make her some brownie biscotti with macadamia nuts! Well, of course, it made me happy to have Kristina request something special from me! It means she likes it!
Last evening I decided was the time to make her biscotti and I will get them to her today! I forgot that these were really easy to put together – and now that I have made them for her, I think I need to make some for us! Maybe even some to take to the office! Despite the fact that I was too tired for the cooling and longer baking process, they turned out just as they should. Crunchy and delicious!
- 1/3 cup butter, softened
- 2/3 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 cup miniature semisweet chocolate chips
- 1/4 cup chopped macadamia nuts
- 1 egg yolk, beaten
- 1 tablespoon water
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
- Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk. (I made just one big log, not two separate ones)
- Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes. (I was too tired, I didn’t wait for it to cool – I carefully cut the logs and threw them back in the oven for the next step below and then only did one baking, not two. I was having a hard time staying awake!!)
- Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.