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Chocolate Biscotti


  • Yield: 20 biscotti (appx)

Description

Source: Adapted from David LebovitzFor notes regarding cocoa and other matters, check out his post. I do think using good cocoa makes a difference. I had good results with Ghirardelli.


Ingredients

  • 2 cups (280g) flour
  • 3/4 cups (75g) top-quality cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 3 large eggs*
  • 1 cup (200g) sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract (optional)
  • 1 cup (125g) almonds, toasted and very coarsely-chopped
  • 3/4 cups (120g) chocolate chips

Notes:

*Twice now I’ve had to whisk up another egg and add it to the batter at the end to help the batter bind together. So, if your batter doesn’t seem to be forming a mass, beat up an extra egg and mix it in. That should help. Next time I think I’ll just add 4 eggs.

** I chose not to glaze/eggwash my biscotti. I feel a glaze in unnecessary with chocolate biscotti. If you wish to glaze, however, refer to David Lebovitz’ post.


Instructions

  1. Preheat the oven to 350F (180C) degrees.
  2. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.
  4. Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. Form each half into a log. Transfer the logs onto the baking sheet, evenly spaced apart.
  5. Bake for 25 minutes, until the dough feels firm to the touch.
  6. Remove pan from the oven and cool 15 minutes. On a cutting board, use a serrated (or not … I’ve used both types) knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 15 minutes*, turning the baking sheet midway during baking, until the cookies feel mostly firm.

Notes

* Lebovitz bakes his for 20 to 30 minutes during the second baking. I like my biscotti not too crisp and have found good results with just 15 minutes of baking second time around. Also, really make sure your oven is at 350º or less — the chocolate will burn if your oven is hotter.

**Once baked, cool the cookies completely then store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in melted chocolate, then cooled until the chocolate hardens.