Dark Chocolate Biscotti

I cannot believe that I haven't posted the recipe for these super decadent, ultra chocolaty biscotti recipe until now. I had made these on valentine's day as part of a death by chocolate goodie box I made for my valentine. And let me tell he wasn't disappointed at all!!!! There is something so romantic about cooking or baking something for your valentine rather than buying a gift. Its almost therapeutic for me and not to mention super satisfying to see the expression when he indulges into it. Anyways back to the biscotti's

So this was my first experiment with baking eggless biscotti's and let me tell you I wasn't disappointed at all. They came out exactly how a biscotti is suppose to be- super crunchy and perfect dunking consistency for coffee or milk.

 They are mildly sweet and the dark chocolate provided a depth of flavor along with richness which was divine.

So get into the kitchen and bake these delicious eggless chocolate biscotti for that someone special someone in your life and make him/her fall in love with you all over again!

Dark Chocolate Biscotti
(recipe adapted from cookingandme)
Ingredients:

• 1 cup maida (All purpose flour)
• 1/4 cup of melted chocolate
• 1.5 tsp instant coffee powder
• 1/3 tsp baking soda
• 1/4 tsp baking powder
• 3 tbsp butter, softened
• 1/2 cup sugar
• 1 flax meal egg (1 tbsp of ground flaxseed or alsi mixed in 3 tbsp of water)
• 1/2 tsp vanilla extract (optional)

Method:

• Preheat oven to 180C.
• Melt the chocolate using a double boiler or in the microwave and let it cool
• Sift flour, coffee powder, baking soda, baking powder together. Mix well until combined
• Beat the butter and sugar until creamy for 3 mins using a hand mixer.
• Add the flax meal egg, melted chocolate and vanilla extract and beat again, scraping down the sides as you go. The mixture may look curdled and thats absolutely fine.
• add the dry mixture in three additions and mix until all the dry ingredients have been incorporated. Make sure not to over mix it. The dough will be semi-sticky.
• Dust a little flour on the counter and shape the dough into a 1" thick log and transfer it to a greased baking tray.
• Bake in the pre-heated oven for 15-20 mins. The top will crack a little bit. Touch the top and it should still be soft and form a dent. Remove from the oven
• Let it cool down a bit but when still warm, cut into 1" pieces using a serrated knife. If the pieces crumble don't panic.
• Bake the pieces again by placing them one side down for 10 mins to crisp up.
• Once cool, remove from the oven and let it cool completely
• Store in an airtight container for up to two weeks.