Chocolate Biscotti
Indulge in the rich and decadent flavors of these double chocolate biscotti. With a crispy exterior and a slightly chewy center, each bite is filled with the perfect balance of bittersweet chocolate and crunchy almonds. These homemade treats are perfect for dipping into your favorite hot beverage or enjoying on their own. Treat yourself to a batch of these delicious biscotti and savor the irresistible blend of flavors with every bite.
— Constant Cookbook
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ¾ stick (6 tablespoons) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup chopped almonds, blanched or unblanched (I subbed 1 cup chopped white chocolate)
- 4 ounces bittersweet chocolate, coarsely chopped, or ¾ cup store-bought mini chocolate chips
- Sugar, for dusting
Instructions
- 1. Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.
- 2. Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt.
- 3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly. Scrape down the sides of the bowl, add the eggs and vanilla and beat for another 2 minutes; don't worry if the mixture looks curdled. Reduce the mixer 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. Mix in the chopped nuts and chocolate, then turn the dough out onto a work surface and knead in any dry ingredients that might have escaped mixing.
- 4. Divide the dough in half. Working with one half at a time, roll the dough into 12-inch-long logs. Flatten both logs with the palm of your hand, so that they are ½ to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet. Sprinkle each log with a little sugar.
- 5. Bake the logs for about 25 minutes, or until they are just slightly firm. The logs will spread and crack - and that's just fine. Remove the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes. (Leave the oven on.)
- 6. Working with one log at a time, using a long serrated knife, cut each log into slices between ½ and ¾ inch thick. Stand the slices up on the baking sheet - you'll have an army of biscotti - and baking the cookies again, this time for just 10 minutes.
- 7. Transfer the biscotti to a rack to cool.
Cook Time
35M
Prep Time
PT25M
Yield
2 dozen biscotti
Nutrition
- Calories: 169 kcal
- Carbohydrate Content: 21 g
- Protein Content: 3 g
- Fat Content: 8 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 21 mg
- Sodium Content: 138 mg
- Fiber Content: 1 g
- Sugar Content: 10 g
- Serving Size: 1 serving
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