Ruthie’s Choffy Chocolate Biscotti


1 3/4 C all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
4 Tbsp unsweetened cocoa powder
1/4 tsp sea salt
2 Tbsp butter, softened
3/4 C sugar
2 eggs
1 tsp vanilla
4 Tbsp Volta Dark Choffy, strongly brewed
4 oz 70% dark chocolate, rough chopped

1/2 C semi-sweet chocolate chips


  1. Preheat oven to 350 degrees.
  2. Line half sheet pan with parchment paper and set aside.
  3. In medium bowl combine flour, baking powder, baking soda, cocoa, and salt; whisk to incorporate.
  4. In large mixing bowl beat butter and add sugar; mix 2 minutes to cream.
  5. Add eggs one at a time, scrapping with each addition.
  6. Add vanilla and Volta Dark Choffy.
  7. Add dry ingredients and mix to 80% combined then add chopped dark chocolate; mix to combine.
  8. Dump dough onto parchment paper, wet hands with water and form into a log- approximately 12-18 inches long by 5-6 inches wide. (will be sticky)
  9. Bake 20-25 minutes or until center is firm to the touch.
  10. Remove from oven, reduce oven to 325 degrees.
  11. Let biscotti cool 15 minutes.
  12. Using serrated knife, cut into 1 inch wide pieces and turn each piece to lay on it’s side on the pan.
  13. Bake additional 5-6 minutes on each side.
  14. Cool completely.
  15. Once cool, microwave semi-sweet chocolate chips on high for 30 seconds, stir well, microwave 15 seconds more until smooth.
  16. Using a fork, drizzle over biscotti using a back and forth motion.
  17. Allow to cool to set.
  18. Enjoy with a mug of your favorite variety of Choffy!