Dancing Black and Polar Bear Biscotti

Submitted by: Betnebob

These biscotti cookies are made with two colors of dough. The basic dough is divided in half; cocoa powder and white chips are added to one portion, with almond extract and semisweet chocolate chips in the other.

Ingredients

2 Cups flour
1/2 Cup unsweetened cocoa powder
1 cup Sugar
3/4 Cup butter, softened
1 teaspoon baking soda
1/2 teaspoon salt
2 Large eggs, room temperature
1 1/2 teaspoons Almond extract
3/4 cup white chocolate chips
3/4 cup bittersweet chocolate chips

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Method

Sift flour, baking soda and salt together and then set aside. Mix butter in mixer for 30 seconds. Add sugar and cream together about 3 minutes. Add eggs one at a time, beating until well combined. Stir in flour mixture until well combined. Divide dough in 1/2. Add cocoa powder and 1/2 cup white chocolate chips to 1/2 of the dough and mix until well combined. Add almond extract and 1/2 cup bittersweet chocolate to the other 1/2 of the dough and mix until well combined. Divide each 1/2 of the dough into four pieces and roll into 6-inch logs. Twist two chocolate logs and two white logs and then form twisted dough into a flattened log, 12-inches long and 2-inches wide. Place on parchment paper. Make the same flattened log with the remaining smaller logs. Bake at 350 degrees for 30 minutes. Cool and cut into 1/2-inch slices. Place on baking sheets. Bake slices at 350 degrees for 20 minutes, turning once. Once cooled, melt 1/4 cup of white chocolate chips and 1/4 cup of bittersweet chocolate separately in double boilers. Drizzle both types of melted chocolate on top of cooled slices.

Notes: Serve with your favorite coffee or hot chocolate! Can be frozen up to 3 months. A great holiday treat!

Number of Servings: 2 dozen biscotti

Submitted by: Betnebob ( See all of Betnebob Recipes )