Chocolate Biscotti
User Reviews
0.0
0 reviews
Unrated
Chocolate Biscotti
Report
A chocolate version of an Italian classic
Share:
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 tick unsalted butter, at room temperature 6 tablespoons
- 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.
Nutrition Information
Show Details
Calories
169kcal
(8%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
21mg
(7%)
Sodium
138mg
(6%)
Potassium
135mg
(4%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
110IU
(2%)
Calcium
30mg
(3%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 24biscotti
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 138mg | 6% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 110IU | 2% |
| Calcium | 30mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
