I felt like making some biscotti, and so I did just that. As usual I couldn't make something common so I opted for the unusual and decided to test out some Rocky Road biscotti. When I was little I actually hated Rocky Road anything. But for some reason lately I have been leaning towards Rocky Road ice cream when I go to Mitchell's (hmmm, perhaps Mitchell's is to blame.) So here it goes, let's make the classy...trashy.
Preheat oven to 350
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 6 tbs unsalted butter at room temperature
- 1 cup sugar
- 2 large eggs
- 1 cup walnut pieces
- A handful or two of mini marshmallows
- 1 cup chocolate chips, or baker's drops (I used the TCHOPro baking drops pictured above, from local chocolatiers TCHO. I like them because they are really rich in flavor, and melt nicely. Just remember to break them up into smaller pieces!)
- Whisk together flour, cocoa powder, baking soda, and salt.
- Beat butter and sugar together using an electric mixer, until light and fluffy.
- Add eggs and beat on low speed until well-combined.
- Add flour mixture and beat together to form dough. Then mix in the chocolate pieces, walnuts, and marshmallows.
- Transfer the dough to a parchment lined baking sheet, and form into a slightly flattened log (as seen above.) It should measure about 12x4 inches.
- Bake until slightly firm for roughly 25 minutes. Cool for 5 minutes.
- Once cool, cut biscotti into slices about 1 inch thick. You can cut diagonally or horizontally. I prefer the second.
- Once cut, re-arrange the biscotti on a baking sheet (cut sides down) and bake for about 10 minutes. You'll want them crispy on the outside but soft and chewy on the inside.