Minggu, 30 Januari 2011

Chocolate Biscotti

I can't resist Biscottis and don't feel too guilty when I have one or two (or three) of those crunchy little things with my coffee. Better than a big piece of cake, right? Only recently I discovered how easy it is to bake them yourself. I hadn't tried a dark biscotti, so I decided to make a chocolate one this time. Who better to help me find a good recipe than Dorie Greenspan?
Full of dark chocolate and espresso flavor and packed with lots of almonds these dark beauties make you crave for more.

Chocolate Biscotti
(Dorie Greenspan, Baking)


2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tbsp instant coffee or instant espresso powder
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
6 tbsp unsalted butter, room temperature
1 cup sugar (I always use a bit less, more like 3/4)
2 large eggs, lightly beaten
1 tsp vanilla extract
1/2 cup chopped almonds (or hazelnuts - next time)
4 oz bittersweet chocolate, coarsely chopped


Preheat oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.

Sift together the flour, sugar, cocoa, coffee powder, baking soda, baking powder, and salt.

With a mixer, cream the butter and sugar on medium speed for about 2 minutes until light. Scrape down the sides of the bowl and add the eggs and vanilla; beat for another 2 minutes. Decrease the speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl and mix in the chopped nuts and chocolate.

Turn the dough out onto a work surface and knead a few times just to incorporate any dry ingredients that didn't get mixed in before. Divide into two portions; on the baking sheet, shape each portion into a 12 x 2 inch log. Dust the tops with a little sugar (to make them look pretty, I'm assuming). Bake for 25 minutes.

Remove the sheet from the oven and let it cool on a rack for 20 minutes. Then, with a very sharp, serrated knife, slice the logs into about 3/4 - 1 inch slices and leave the slices standing up on the baking sheet (some people lay them down, but I like both sides to get crispy). Return to the oven for another 10-15 minutes of baking.

Transfer biscotti to a rack to cool.

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