For a grown-up friendly cookie, try these not too sweet chocolate biscotti with figs.
adapted from Gourmet
Read more: Cookie Monster: Chocolate Fig Biscotti
- Yield:makes about 30 biscotti
- Active time: 15 minutes
- Total time:1 hour
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 cup diced dried figs
Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until creamy, about 3 minutes. Add eggs and vanilla and beat to combine. Add dry ingredients and beat until dough comes together (it will be dry) then mix in figs.
Divide dough into two equal pieces. Form each piece into a 12- by 2- inch log and place on baking sheets. Bake until cooked through but still soft, about 30 minutes.
When cool enough to handle, use a serrated knife to cut biscotti into 3/4-inch thick pieces. Place back on baking sheet and bake until dry and toasted, about another 10 minutes. Transfer to a wire rack to finish cooling.