Mocha White Chocolate Biscotti (Time Saver Recipe)

Mocha White Chocolate Biscotti (Time Saver Recipe)

Adapted from “The Ultimate Shortcut Cookie Book” by Camilla Saulsbury
Makes 24 biscotti
Author Wendy Sondov themondaybox.com

Ingredients

  • 1 16.5 ounce roll refrigerated sugar cookie dough, brought to room temperature for about 15 minutes)
  • 2 ½ teaspoons espresso powder
  • 1 teaspoon vanilla
  • 1/3 cup all-purpose flour
  • 1 ½ tablespoons cocoa powder I used fair trade 365 brand from Whole Foods
  • 1 3.5 ounces bar white chocolate, cut into chunks, or ¾ cup white chocolate chips ( I used a Green & Black’s fair trade white chocolate bar)
  • For decorating:
  • 1 cup melting chocolate I used Chocoley.com Bada Bing Bada Boom dipping and coating dark
  • Nonpareil sprinkles

Directions

  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  2. In a small bowl, mix the espresso powder and vanilla
  3. In the bowl of an electric mixer, stir together the espresso powder and vanilla with a spoon.
  4. Add the cookie dough, flour, and cocoa powder and mix until combined.
  5. Mix in the white chocolate chunks.
  6. Divide the dough in half and place on prepared baking sheet.
  7. Form two 12” x 2” loaves, each about ¾” thick. Space the loaves at least 3” apart to allow for spreading while baking.
  8. Bake for 24-26 minutes until the dough is firm and springs back to the touch. Remove from the oven, but leave the oven on.
  9. Allow the loaves to cool for about 10 minutes on the baking sheet.
  10. Cut the loaves into ¾”- 1” thick slices. (If dough crumbles, allow it to cool longer.)
  11. Spread out the slices slightly on the baking sheet (standing up), and return to the oven for 10 minutes.
  12. Remove from the oven and cool completely on wire racks.
  13. To decorate: Line a baking sheet with wax paper. Melt the chocolate in a small bowl at 50% power for 1 minute. Stir. If not completely melted, return to the microwave for 10 second intervals at 50% power, stirring between heating intervals. Dip the end of the biscotti in the melted chocolate. Sprinkle on the nonpareils over a bowl. Place the completed biscotti on the prepared baking sheet. Refrigerate for 5-10 minutes until the chocolate is set.
  14. Store at room temperature in an airtight container for up to 3 weeks.

Packing Tips

Wrap pairs of biscotti in plastic wrap. Place wrapped bundles snugly in an airtight container or freezer weight ziplock bag.