For day #2 of Christmas Week, I’m sharing Hot Chocolate Biscotti Recipe — my version of the Italian cookie that is baked twice — that includes actual hot chocolate mix in the batter and plenty of mini marshmallows.
Recently, I received some Lake Champlain Chocolates Spicy Aztec Hot Chocolate Mix. While it’s not very hot “spicy”, it does include cayenne pepper and cinnamon in the ingredients, giving it a bit of a kick with the usual hot chocolate sweetness.
One night, while I was happily enjoying a cup of Spicy Aztec Hot Chocolate, I decided this wonderful hot chocolate deserved to make an appearance in my baking too. The result was this Hot Chocolate Biscotti recipe, which I am very pleased with, and guess what? My non-spicy-loving kids love it too. Now, if you don’t have the Spicy Aztec Hot Chocolate, no worries — this can be made with your favorite hot chocolate mix too.
As with my other biscotti recipes, it starts by making a dough. This one calls for 3/4 cup of hot chocolate mix. Use your favorite…most should work well, but don’t use a sugar-free variety. The dough is shaped into two “logs”, which are patted down and then baked. After baking and cooling, they are cut into slices, which are again baked in the oven to get them nice and crispy.
There is so many ways you can embellish biscotti slices — for these, I decided to dip them 1/2 way into melted chocolate, which leaves you a nice un-dipped “handle” for holding onto when you dip it into a cup of milk or a hot drink.
I melted my chocolate in a microwave-safe coffee cup so that I would have some depth to the melted chocolate, making it easier to coat. I decided to go with a dark chocolate, but feel free to use milk chocolate if you prefer. After dipping, be sure to gently scrape the excess chocolate off of the biscotti.
After dipping in the chocolate, gently press one side of the biscotti into tiny marshmallow bits.
Lay your hot chocolate biscotti on a wax lined baking sheet and put them them in the freezer just until the chocolate is firm.
Now you’re ready to enjoy! Many people like to dip biscotti into hot coffee or tea, but my kids have been raving about how awesome these are with a glass a milk. Of course, if you want a double dose of chocolate goodness, you’ll want pair them with a cup of hot chocolate.
Hot Chocolate Biscotti Recipe
Hot Chocolate Biscotti Recipe
- 2 cups flour
- 3/4 cup dry hot chocolate mix not sugar-free
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 12 ounces dark chocolate chips may need less
- Marshmallow Bits
Line a large baking sheet with parchment paper. Preheat oven to 350 degrees F.
In a medium sized bowl, mix together flour, hot chocolate mix, baking powder, and salt. Set aside.
In medium sized bowl or in the bowl of a stand mixer, beat together butter, sugar, eggs, and vanilla extract for 1 minute on medium. Reduce mixer to low and gradually add flour mixture to the butter mixture, continuing to mix until all of the flour mixture has been added to the butter and is well blended.
On a floured cutting board, divide dough in half. Shape each dough half into a long roll, approximately 14" long. Carefully place rolls on prepared baking sheet, about 3" apart from each other. With your hand, press down each roll so that they are approximately 1/2" high.
Bake for 20 minutes. Remove from oven and carefully move biscotti to cooling racks. Set aside baking sheet, as it will be reused. When biscotti had cooled enough to handle, but is still warm, carefully move them to a cutting board and cut crosswise slices (approximately 1/2" in size).
Place slices, cut side down, back on original baking sheet. Bake for 10 minutes. Turn slices over and return to oven to bake for another 10 minutes or until somewhat firm. Transfer to wire racks to completely cool.
Cover a completely cool baking sheet with wax paper.
Place 1/2 of the chocolate chips in small bowl or large coffee cup. Heat for 20 seconds to melt chips. Stir, and if necessary, continue microwave at 5-10 second intervals to completely melt chocolate. Dip 1/2 of a biscotti slice in the chocolate, using a spoon to help you cover. Allow excess to drip off and if necessary, gently slide biscotti along edge or rim or the bowl or cup to remove excess chocolate. Dip 1 side of the chocolate into marshmallow bits and lay dipped biscotti onto prepared pan with wax paper. Repeat with remaining biscotti.
Place in refrigerator until chocolate has set. Remove from refrigerator and enjoy!
Recipe Notes--You may not need 12 ounces of chocolate for your biscotti, but I think it's best to have a whole bag on hand in case you do need it.
--If you don't have access to marshmallow bits, mini marshmallows may be able to be used, however they will result in a slightly different look due to their larger size.
Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:
- Peppermint Hot Chocolate with Peppermint Wands by Cravings of a Lunatic
- Chewy Brownies by Juanita’s Cocina
- Chocolate-Peppermint Puff Pastry Bites by The Weekend Gourmet
- Pomegranate Margaritas by Dinners, Dishes, and Deserts
- Gingerbread Cheesecake Cupcakes by Chocolate Moosey
- Gingerbread Whoopie Pies with Maple Poached Pears and Maple Buttercream by Pineapple and Coconut
- Cranberry Bliss Bars by Hezzi-D’s Books and Cooks
- Reindeer Cookies by Noshing With The Nolands
- Mo’s Easy Homemade Eggnog by Food Lust People Love
- Spiced Madeleines by The Dutch Baker’s Daughter
- Flourless Nutella Marshmallow Cloud Cookie Cups by Cupcakes & Kale Chips
- Pear and Dried Cranberry Baked Custard by See Aimee Cook
- Bacon Bark by Cooking In Stilettos
- Snowflake Cake by Dizzy Busy and Hungry
- Gingerbread Sugar Cookies by Rants From My Crazy Kitchen
- Peanut Butter Cup Cookies by Try Anything Once Culinary
- Hot Chocolate Biscotti by Home Cooking Memories