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Bat Wing Shortbread Biscotti
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • In a mixing bowl, cream the softened butter and sugar until light and fluffy.
  • Add the egg yolk and vanilla extract, then mix until combined.
  • Stir in the flour, cocoa powder, and salt until a soft dough forms.
  • Turn the dough out onto the prepared sheet and press it into a flat rectangle about 1/2 inch thick.
  • Bake for 20 minutes until the edges are set.
  • Remove from the oven, let cool slightly, then slice the rectangle into 8 wing-shaped pieces.
  • Return the slices to the oven for 10 more minutes to crisp.
  • Melt the dark chocolate chips in a small bowl.
  • Dip one end of each cooled biscotti into the melted chocolate to create the wing effect, then set on parchment to harden.

Notes

Let the chocolate set at room temperature rather than in the fridge to avoid cracking. If the dough feels too crumbly after mixing, add a teaspoon of milk. Store cooled biscotti in an airtight container for up to five days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper