Chocolate Biscotti

These 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.