I love coffee and tea….and I love biscotti to go with it. My husband sometimes spoils me by bringing home a box or bag of storebought biscotti….and it’s good, really good….but it’s expensive (for what it is). Biscotti’s ingredients aren’t many….the cost comes from the time to make it. It’s double-baked (triple, really), and that does take some time and patience. But the effort pays off, I promise!
Recently I came across this recipe for Chocolate Biscotti. I amended the recipe a little for our tastes (see below). It came out looking perfectly…and tastes yummy, too!
Chocolate Biscotti
2 cups unbleached, all-purpose flour
3/4 cups top-quality cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
4 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup blanched almonds
3/4 cups mini chocolate chips
1. Preheat the oven to 350F degrees.
2. In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat together the 4 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. (I had to use a mixer for this part.)
4. Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart.
5. Gently flatten the tops of the logs. Bake for 25-30 minutes, until the dough feels firm to the touch.
6. Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread 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 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.
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 (I piped chocolate squiggles onto ours).
Enjoy!
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Treasia (2 years ago)
Thank you so much for posting this recipe. I absolutely love biscotti myself but the rest of the family dislikes it. So I don’t like spending the amount they want for the store bought type. It makes me feel guilty about it. LOL. This is perfect. I’m printing it out now.
Lori (2 years ago)
Yumm!!!
I love biscotti and always love to try a new version.
Thanks for sharing.