Hot Chocolate Chestnut Biscotti

Submitted by YummySmellsca

"Dunk your hot chocolate cookie in your mug of cocoa for a double hit! The chestnuts were my little homage to the "Italian" side of the family and they add a little bit of buttery texture and mildness compared to the rich cocoa mix, Kahlua and black pepper I tossed in."

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Yields: 16 cookies
• Serves: 16

ingredients

• 2 tablespoons brown sugar
• 1⁄2 cup hot chocolate powder
• 2 tablespoons butter, softened
• 1 egg white
• 1 tablespoon vanilla extract
• 1 tablespoon Kahlua
• 1⁄2 cup flour
• 1⁄2 cup spelt flour
• 1⁄4 cup buckwheat flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon allspice
• 1 pinch black pepper
• 1⁄4 teaspoon salt
• 100 g finely chopped roasted chestnuts (about 3/4 cup)

directions

1. Preheat oven to 350°F.
2. Cream sugar, hot chocolate mix, butter, egg white, vanilla and Kahlua until well blended.
3. Add flours, baking powder, allspice, pepper and salt, beating in well.
4. By hand, fold in the chestnuts.
5. Shape dough into a 12” log and place on a lined cookie sheet. Flatten to 1” thick.
6. Bake 30 minutes. Cool 15 minutes.
7. Cut diagonally into 16 slices.
8. Place slices, cut sides down, on the baking sheet.
9. Bake 5 minutes, then flip and bake 5 minutes more.
10. Cool completely on wire rack.