Hi, I’m Madeline! I was born and raised in Texas, but currently live in New York City. I blog over at Madeline Marie where I practice my love for photography, food, storytelling, and travel. I like to cook with seasonal ingredients and try to eat fairly healthy, but am a huge fan of carbs so it doesn’t always work out that way.
My inspiration draws from a lot of places, but mostly from the New York restaurant scene, my Texas upbringing, and my Filipino roots!
A few years ago, one of my foodie friends gave me some gourmet, chocolate dipped biscotti in a variety of flavors. They were all dipped in either milk, dark, or white chocolate and some were even covered with nuts, sprinkles, and chocolate chips. Ever since then, I have been absolutely in LOVE with them!!!!
While it may seem like a daunting baking project, I am here to tell you they are not any more difficult than baking cookies from scratch. Sure, you have to double-bake them and cut them into one inch slivers rather than shape them into cookie dough balls, but the overall concept is so much simpler than they appear!
These biscotti satisfy any chocolate craving, especially with the addition of chocolate chips, and they are dipped in a tahini glaze!! (FYI, tahini is a sesame paste that tastes a lot like peanut butter. AKA amazing!) It gives it a slightly nutty taste and pairs extremely well with chocolate.
I made mine awkwardly long by cutting them lengthwise, but you could slice them in a more manageable size by slicing them diagonally. Either way, they taste delicious!
Chocolate Biscotti with Tahini Glaze
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1 tsp baking powder
- 2 eggs
- 1 1/2 cups flour
- 1/4 cup cocoa powder
- 3/4 cup chocolate chips
- 1 cup confectioners sugar
- 1/4 cup tahini
- 3-4 tbl. milk
In a large stand mixer or hand held mixer, cream together butter and sugar until smooth. Add cocoa powder and baking soda, and stir together until smooth. Beat in eggs one at a time, and continue to mix until combined. Slowly add in flour, until all ingredients are combined.
Preheat oven to 375. Refrigerate dough for 10 minutes, then roll out on lightly greased baking sheet, into two 9-inch rectangles. Bake in preheated oven for 20 minutes, or until a tooth pick inserted in the center is clean.
Move to a cooling rack and let cool for 10 minutes. Reduce oven heat to 325. Slice lengthwise into 1/2 inch segments and place back on baking sheet.
Bake for another 20 minutes, flipping halfway through.
To make the glaze: whisk together all ingredients until smooth. Dip one end of biscotti into glaze, or drizzle atop. Set aside for 10 minutes until glaze has hardened, and store in airtight container for a few days.
When I eat biscotti, I like to dip it in hot coffee or a frothy latte, all while pretending I am in a little cafe in Italy somewhere. I hope you enjoy!