COOKIE OF THE WEEK: Biscotti with dark chocolate, Heath bars and Kahlua

March 11, 2011 at 11:57 pm 2 comments

I found this recipe online a few years back and it was called “Jam’s Awesome Biscotti.”

I have experimented with this recipe and prefer dark, not semi-sweet, chocolate chips. Some return cut slices to oven for 10 minutes after the logs bake, but I prefer a softer cookie and skip that step.


2  3/4 cups flour
1  1/2 teaspoons baking soda
1 teaspoon salt
1 stick unsalted butter, softened
2 large eggs
1 cup granulated sugar
1 oz. Kahlua coffee liqueur
3/4 cup semi-sweet chocolate chips
3/4 cup Heath Bits candy pieces


Whisk together flour, baking soda and salt.

In large mixing bowl, cream together butter, sugar and eggs.

Add Kahlua.

Add flour mixture, a little at a time.

Add Heath bar pieces and chocolate chips.

Dough should be stiff, but add more Kahlua if you need to moisten.

Flour hands and work dough into logs, about 2” wide.

Bake at 350°F for 35 minutes.

Cut cooled logs in slices.


Entry filed under: Biscotti. Tags: , , , , .

What’s missing from the Toll House bag recipe? Cookie art: Barbara Harshman

2 Comments Add your own

  • 1. Claudia  |  November 18, 2011 at 2:54 pm

    these are wonderful!!!! I wouldn’t change a thing…

  • 2. Anonymous  |  December 8, 2012 at 11:55 am

    I have made this biscotti recipe several times and it is truly awesome. Dark chocolate chips would be a good variation.

    If you don’t return the biscotti to the oven for a second baking, then you’re just making cookies. Biscotti means “twice baked” in Italian!


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