Triple Chocoloate Biscotti
Submitted by chrissi
Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.
YIELD
1 batchPREP
30 minCOOK
55 minREADY
2 hrsThree kinds of chocolate in one crunchy Italian cookie: Dutch-process cocoa in the dough, chocolate chips studded throughout, and a layer of melted white chocolate spread on the bottom. Toasted hazelnuts and a hit of dark roast coffee round out every bite.
Toasting the hazelnuts first is what takes them from bland to fragrant. The oven brings out their oils and deepens their flavor dramatically. Rubbing off the papery skins with a towel after toasting removes any bitterness and gives the finished biscotti a cleaner look.
The twice-baked method is classic biscotti technique. Logs bake first until cracked and firm, rest to cool, then get sliced on the diagonal and dried in a lower oven until crunchy. That second bake is what gives biscotti their signature snap and makes them sturdy enough for dunking in coffee or espresso.
Pro Tips
- Use Dutch-process cocoa, not natural. Dutch-process is less acidic, darker, and gives a smoother chocolate flavor.
- Let the logs cool a full 10 minutes before slicing. Cut too soon and they crumble apart.
- Use a serrated knife and cut with a gentle sawing motion. Pressing straight down shatters the biscotti.
- The white chocolate coating goes on after the biscotti are completely cool. Warm cookies melt the chocolate too fast and it won’t set cleanly.
Variations
- Use almonds or pistachios instead of hazelnuts for a different nut profile.
- Skip the white chocolate and drizzle with dark chocolate for an even more intense chocolate experience.
- Add orange zest to the dough for a chocolate-orange biscotti.
Ingredients
Directions
Heat the oven to 325.
Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven’t turned dark brown inside.
If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub the nuts with thetowel to remove the skins.
Set aside to cool.
Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle.
Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips.
In a separate bowl, lightly whisk together the eggs and vanilla extact.
With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together.
Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand.
Divide the dough into four equal parts.
With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter.
Place the logs 4 inches apart on greased or parchment lined baking sheets.
Bake the logs at 325 for 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet.
Remove the baking sheets from the oven and reduce the temparature to 300.
Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into ¾ inch slices.
Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed.
Transfer the biscotti to a rack to cool.
While the biscotti are cooling, chop the white chocolate and melt ina microwave on low power or in a double boiler.
With a knife, spread white chocolate on one cut side of each cooked biscotti.
Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet.
Allow the chocolate to harden.
Peel the biscotti from the parchment and store in an airtight container.
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