Chocolate Mini Egg Biscotti with Chocolate Drizzle
Biscotti filled with mini chocolate eggs.
Ingredients
- 3 cups all purpose flour (360g)
- 1 tsp. each baking powder and salt
- 8 tbsp. unsalted butter, softened
- 1 cup granulated sugar (200g)
- 3 large eggs
- 1 tsp. each almond and vanilla extracts
- 1 cup mini candy coated chocolate eggs, quartered
For the Biscotti Topping:
- ½ cup semisweet chocolate chips
- 1 tsp. vegetable shortening
- ½ cup candy coated mini eggs, quartered
Instructions
- Preheat the oven to 350 degrees.
- In a bowl, sift together the flour, baking powder, and salt.
- In the bowl of an electric mixer, cream the butter and sugar together until just combined. Add the eggs and extracts and beat until well combined. Then, add the sifted dry ingredients and beat until no streaks of flour remain. Stir in the mini eggs.
- Line a baking sheet with parchment paper. Divide the dough into four balls, and then shape them on the baking dish into four loaves, about three inches wide and an inch high. Bake for thirty minutes.
- Slice the loaves into slices, about ¾ of an inch thick. Let them cool on a wire rack.
- For the Biscotti Topping: Place the chips and shortening in a small bowl and microwave for ten seconds. Stir. Repeat until the chocolate is melted and smooth. Place the cookies on a wax paper lined pan. Drizzle the cookies with the chocolate, using a spoon. Sprinkle the chopped mini eggs over the cookies. Let the chocolate harden and serve.
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