Description

These Hot Chocolate Biscotti are a perfect flavorful dunking treat, combining rich cocoa and dark chocolate with a crisp texture ideal for enjoying with your favorite hot beverage. Featuring a blend of cocoa powder and dark chocolate, these biscotti deliver a deep chocolate flavor enhanced by a crunchy finish and a sweet drizzle of melted chocolate topped with mini dehydrated marshmallows.

Ingredients

Scale

Wet Ingredients

1 cup Unsalted Butter (substitute with margarine or dairy-free spread for a lighter version)
1 cup Granulated Sugar (brown sugar can deepen the flavor profile)
2 large Eggs (flax eggs work well for a vegan alternative)
1 teaspoon Vanilla Extract (consider almond extract for a different flavor)

Dry Ingredients

2 cups All-Purpose Flour (use a 1:1 gluten-free flour blend for gluten-free options)
1 cup Unsweetened Cocoa Powder (Dutch-processed cocoa yields a smoother taste)
2 teaspoons Baking Powder (always check for freshness before use)
1/2 teaspoon Kosher Salt (sea salt makes a lovely alternative)

Toppings

1 cup Dark Chocolate (substitute with milk or white chocolate based on your taste)
1 cup Mini Dehydrated Marshmallows (traditional marshmallows can also be used)

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Instructions

Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside to prevent the biscotti from sticking during baking.
Mix Wet Ingredients: In a large bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. Then add the eggs and vanilla extract, mixing thoroughly until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt. Gradually incorporate this dry mixture into the wet ingredients until a sticky dough forms.
Shape Dough: Divide the dough into two equal portions and shape each into a log measuring approximately 10 inches long and 2 inches wide, placing them spaced apart on the prepared baking sheet to allow expansion.
Chill Logs: Cover the dough logs with plastic wrap and refrigerate for 20 minutes to firm up, which helps maintain their shape during baking.
Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for the first bake.
First Bake: Bake the logs for 20 to 30 minutes until firm to the touch. Remove from the oven and allow them to cool for 25 to 30 minutes, which will make slicing easier.
Slice Logs: Reduce the oven temperature to 325°F (160°C). Lightly spritz the baked logs with water to prevent crumbling and slice them into ½-inch thick pieces using a sharp serrated knife.
Final Bake: Arrange the sliced biscotti on the baking sheet and bake for an additional 25 to 30 minutes, turning them halfway through, until they are golden brown and crisp. Let them cool completely on a wire rack.
Drizzle Chocolate & Add Toppings: Melt the dark chocolate and drizzle it over the cooled biscotti. Immediately sprinkle the mini dehydrated marshmallows on top, allowing the chocolate to set and the marshmallows to adhere.

Notes

For a vegan version, substitute eggs with flax eggs and use dairy-free butter substitute.
Using Brown sugar instead of granulated sugar enhances depth of flavor.
Dutch-processed cocoa powder gives a smoother, less acidic chocolate taste.
If gluten-free, use a 1:1 gluten-free flour blend to maintain texture.
Spritzing the logs with water before slicing helps reduce crumbling.
Store biscotti in an airtight container to keep them crisp.
Feel free to swap dark chocolate with milk or white chocolate depending on preference.