Easter Egg Biscotti- Chocolate Version

Chocolate Easter Egg Biscotti

After a friend mentioned that she would love my Easter Egg Biscotti even better if they were chocolate, I decided to try to make her some. These are really just a big cookie, baked around and egg. Once cooled, I drizzle with a powdered sugar glaze. They are such a fun treat for Easter. This is the end result of my experiment. I used the original recipe, and added cocoa powder. Worked out really nice, so I thought I’d share them with you. The original recipe came from the mother of a childhood friend. Rose made them with shortening. Over time I started making mine with butter, instead.  The only change is, I chill the dough 30 minutes, or so, before using.

Chocolate Easter Egg Biscotti

1 c. shortening – you can use butter- I do*
1 ½ c. sugar
4 eggs
5 t. baking powder
1 t. salt
2 t. vanilla
1 c. milk
6 c. flour
¾ c. cocoa powder
Hard cooked eggs, plain or dyed
Powdered sugar glaze- recipe follows

Preheat oven to 350 degrees. Cream together shortening and sugar. Beat in eggs. Add next 4 ingredients and blend until smooth. Mix flour with cocoa. Stir in flour mixture 2 cups at a time. Dough should be pliable. If dough is too sticky add a little more flour. Take a piece of dough about the size of a large egg and roll until smooth. Place on a greased baking sheet. Indent middle slightly and then place an egg in the center, pressing down slightly. It should look like a nest. Continue with remaining dough allowing about 2-3 inches in between as they grow. You can fit 6-8 on a large baking sheet. Bake 20 –25 minutes or until browned on the bottom. Cool on wire rack before drizzling with frosting. Makes 24-30. Store in the fridge.

* If using butter- chill dough before rolling.

Sugar glaze
2 c. powdered sugar
2-3 T. milk or orange juice
1 t. vanilla
Food coloring, if desired
Mix together until smooth and of drizzling consistency.