Hot Chocolate Biscotti

These hot chocolate biscotti have a chocolate cookie base drizzled with dark chocolate and sprinkled with mini dehydrated marshmallows! Biscotti are usually served with coffee, but these hot chocolate flavored biscotti are even better dunked in homemade hot chocolate!

Course Breakfast, Brunch, Dessert

Cuisine American, Italian

Prep Time 20

Cook Time 50

Resting Time 30

Total Time 1 40

Servings biscotti

Calories 92kcal

Author Kyleigh Sage

Equipment

Ingredients

Biscotti

½ cup unsalted butter room temperature
1 cup granulated sugar
2 large eggs room temperature
½ teaspoon vanilla extract
1 ¾ cups all purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon kosher salt

Topping

4 ounces dark chocolate melted
¼ cup mini dehydrated marshmallows

US Customary - Metric

Instructions

Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the softened butter and sugar until smooth.
Add in the eggs and vanilla extract and beat until just combined.
Add in the flour, cocoa powder, baking powder, and salt and mix until fully incorporated. The dough should be slightly sticky.
Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
While the biscotti logs are chilling, preheat the oven to 350°F.
Bake at 350°F for 20 to 30 minutes, until the top and edges are fully set. Remove from the oven and let cool for 25 to 30 minutes.
Reduce the oven temperature to 325°F.
Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
Return the hot cocoa biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
Remove from the oven and transfer to a wire rack to cool to room temperature.
In a microwave safe bowl, melt the dark chocolate in intervals of 30 seconds until smooth.
Drizzle the melted dark chocolate over the tops of the biscotti then sprinkle with mini dehydrated marshmallows. Let the chocolate fully harden before storing.
Serve the hot chocolate biscotti with your favorite latte or homemade hot cocoa!

Notes

Store biscotti in an airtight container at room temperature for up to 2 weeks.

Nutrition