Chocolate Biscotti and Marshmallows | Chocolate Biscotti and Marshmallows Recipes | Chocolate Biscotti and Marshmallows Recipe

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Chocolate Biscotti and Marshmallows | Chocolate Biscotti and Marshmallows Recipes | Chocolate Biscotti and Marshmallows Recipe

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Chocolate Biscotti and Marshmallows
2 cups all-purpose flour

3/4 cups cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

3 large eggs, at room temperature

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

4 tablespoons unsalted butter, melted

1 1/4 cups almonds, walnuts or hazelnuts (toasted & coarsely chopped)

1/3 teaspoon freshly ground black pepper

Adjust the oven rack to the center & preheat the oven to 350 degrees.

Line a baking sheet with parchment paper.

In a large bowl, sift together flour, baking soda, salt & pepper.

In a separate bowl, whisk together the eggs, sugar, vanilla, & almond


Make a well in the center of the dry ingredients & mix in the eggs, along

with the melted butter (or finely ground chocolate). Add nuts.

With damp hands, form the dough into two 14-inch logs, spaced evenly on

the baking sheet.

Bake for 25 minutes. Remove from oven & cool 10 minutes. Using a long

serrated knife, slice the dough diagonally into 1/2-inch cookies. Arrange

cookies, cut side down on a baking sheet & return to oven an additional 20

minutes. If you like extra-crisp biscotti, flip them over midway during

baking & bake them a few minutes longer.

Cool completely & store in an airtight container. Makes about 50.


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