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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Triple Chocolate Biscotti

Many food historians mention that Biscotti "biscuits" have been around for centuries and centuries, having been enjoyed since Pliny, the Elder before the birth of Christ. He is said to have mentioned that these hard, dry "biscuits" would last for centuries without going bad.

Whether you call them Rusks in the British Isles, Biscotte in France, Zwiebacks in Germany, Biskota or Paxemadia in Greece, Mandelbroth in Israel or Sukhariki in Russia, they are enjoyed, mostly, as a dunking 'bread' with your hot cocoa but were(and still are in some regions)dipped in Vin Santo popularly.


For 4 people


  • 1/2 cup(s) butter or margarine
  • 3/4 cup(s) sugar
  • 1/2 cup(s) cocoa
  • 2 teaspoon(s) baking powder
  • 2 eggs
  • 2 cup(s) flour
  • 2 ounce(s) white chocolate, roughly chopped
  • 1 cup(s) chocolate chips

Triple Chocolate Biscotti Directions

  1. Preheat oven to 375-degrees F. Line a baking sheet with waxed paper and lightly spray with nonstick cooking spray. In a large mixing bowl, cream together butter, sugar, cocoa and baking powder until creamy, on high with a hand-held mixer or standing mixer, about 1 minute. Reduce speed to low and incorporate flour, a little at a time, until completely mixed in.
  2. With a wooden spoon, stir in the white chocolate evenly. Divide dough into two uniform logs. Place dough logs onto prepared baking pan, leaving each a couple inches apart. Slightly flatten and bake 21-23 minutes, or until toothpick inserted into each log comes out clean.
  3. Remove from oven to cool on pan for 5 minutes, reducing heat in oven to 350-degrees F. Slice each log 1/2-inch wide slices on the biased(diagonally). Place back onto used baking pan and continue cooking an additional 7 minutes to lower the moisture content. Remove from oven to completely cool.
  4. In the meantime, place chocolate chips in a large, shallow microwave-safe bowl and cook, on high, for 30 seconds. Remove to stir. If chocolate has not completely dissolved, repeat 15 more seconds and then again if needed. Stir until smooth. Dip the bottom of each cooled biscotti slice into the melted chocolate and place back onto waxed paper-lined pan, on its' side, for the chocolate to harden. If the bowl of melted chocolate isn't large enough to dip the biscotti into, simply spoon the melted chocolate onto the bottom of each.