This chocolate biscotti recipe its a fairly standard Italian biscotti recipe. When I was writing about the history of biscotti it just made me so thankful that I live in today's age and time. We really have kept the integrity of our cookie (another name for biscotti) through the years even though we add the two extra ingredients of egg and oil. (You can see what I mean - check out the history of biscotti page)
Don't worry about your waistline. There's not enough butter to worry about. I was just throwing it out there in case you are a purist. The key to this chocolate biscotti recipe is - the quality of your cocoa! Seriously. The cocoa is your main flavoring. No cheap-on-sale-almost-expired-cocoa! No "Dollar Store Cocoa". If you're gonna spend the time making these, spend a bit more coin on the cocoa. Mkay?
There are several substitutions that will work in this recipe - see below. And if you decide this chocolate biscotti recipe isn't for you see the photo gallery below of all the Italian biscotti recipes I have on my site. Click on the photo and it will take you to the recipe.
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* 1/2 cup butter, softened
* 2/3 cup white sugar
* 1/4 cup unsweetened cocoa powder
* 2 teaspoons baking powder
* 2 eggs
* 1 cup blanched almonds. (Wanna know how to blanch almonds ?)
* 1 3/4 cups purpose flour
* Gradually beat in cocoa and baking powder.
* Beat for 2 minutes.
* Beat in the eggs one at a time.
* Fold in the chopped almonds.
* Stir in flour by hand.
* Preheat oven to 375 degrees F
* Divide dough into two parts, and roll each into a log. Doesn't matter how long of a log - it's your recipe, you choose.
* Place logs on lightly greased cookie sheet.
TIP: If the dough is too sticky to handle - cover it and put in 'fridge for 10 minutes.
* If you want to flatten, that's fine - just don't press hard.
* Bake for 20 to 25 minutes, or till firm.
* Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool before cutting.
* TIP: I put a marble slab in the fridge and transfer the log to the slab to speed cooling
* After the logs/loaf have cooled. Cut each loaf into 1/2 inch wide diagonal slices.
* Place slices on an ungreased cookie sheet.
* Bake at 325 degrees F (165 degrees C) for 9 minutes.
* Turn cookies over, and bake for 7 to 9 minutes.
* Cool completely, then store in an airtight container.
* TIP: Depending on the humidity the second baking may take longer. You are looking to get your biscotti dried out and crunchy. Don't skip the crunch!
* Plan on at least to prep, cut and bake twice
The second baking is to dry out the cookie. An authentic old school biscotti recipe use NO butter or oil. This recipe isn't traditional and the added butter makes this recipe take longer to dry out. Don't get antsy and call it quits too early. Scrub a pot, wipe the counters, whatever it takes - dry this out. You want the crunch!
I haven't tried that - but I would be hesitant to say yes. Here's why. The liquid chocolates carry moisture and that would compromise the texture. If you try - let me know. Well, if it works let me know!
Hmmmm....it's not that you "can't", but let's think about what you are adding here. Chocolate is high in oil - which will take MUCH longer to dry out. And too, what happens to the flavor as you bake the second time. I don't know. Do you? Again if it works let me know!
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