Chocolate Biscotti
Submitted by clcrobert
Crispy chocolate biscotti with cocoa powder and your choice of raspberry, orange, or almond flavoring. Twice-baked Italian cookies with a satisfying crunch, finished with a chocolate drizzle.
YIELD
1 servingsPREP
35 minCOOK
55 minREADY
90 minThese twice-baked chocolate biscotti get their intense cocoa flavor from a generous amount of cocoa powder worked right into the dough. A splash of Chambord or another liquor matched to your chosen flavoring (raspberry, orange, or almond) adds a subtle boozy complexity that bakes into the background.
The dough should feel sticky, not stiff. That’s the texture that spreads into a proper log shape on the baking sheet. If it’s too dry and crumbly, the biscotti will crack apart when you slice them after the first bake. A splash of liquor or water fixes it.
After the first bake, let the log cool just enough to handle, then slice on the diagonal. The second bake at a lower temperature is what gives biscotti their signature snap. Flip each slice halfway through so both sides dry out evenly.
Kitchen Tips
- Slice with a serrated knife using a gentle sawing motion. A straight chop will shatter the warm log.
- The biscotti will feel slightly soft when you pull them from the oven the second time. They harden as they cool completely on the rack.
- A drizzle of melted semi-sweet chocolate after cooling takes these from good to exceptional. Let the chocolate set at room temperature or speed it up in the fridge.
- Store in an airtight container for up to two weeks. They actually improve after a day as the flavors meld.
Variations
- Use almond extract with a splash of amaretto for a classic Italian pairing.
- Fold in chopped toasted hazelnuts or pistachios before shaping the log.
- Dip one end of each cooled biscotti in melted white chocolate for a two-tone look.
Ingredients
Directions
Combine flour, sugar, cocoa, salt and baking baking powder.
Separately, mix flavoring and eggs.
Combine.
Add splash of liquor or water as needed to have a sticky consistency.
If the mixture is too stiff, it won’t spread out properly.
Put this glob on a greased cookie sheet and arrange it into a log about 15 inch es long and 1½ - 2” wide.
Bake at 350℉ (180℃) for 25 minutes.
Remove from oven, let cool a few minutes, then slice diagonally into ½- ¾ inch slices.
Place the slices on their side and put back in the oven (300 degrees) for 15 minutes.
Turn over and cook another 10 to 15 minutes.
Asmall drizzle of semisweet chocolate is wonderful on these when cooled.
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