Chocolate biscotti

Food

I love anything that goes with coffee or tea. Biscotti has to be in the top 5 and if it has chocolate then it could easily be number one.

This recipe is similar to one that I saw in Skinny Italian. I did some searching and could find a link to the exact one but I found another blog that has a similar recipe but from the pictures looks like it will be more chocolate that these came out.

The ones in the picture are dipped in semi-sweet tempered chocolate with pecans. I was really trying to replicate my absolutely favorite biscotti the Nonni Decadence. So so good.

Chocolate Biscotti Crunchy Italian Almond Biscuits -
Time to Make
0
Minutes
Calories in
0
Recipe

Ingredients

  • 2 cups flour
  • 3/4 cups unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 medium eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 TB espresso
  • 1 cup nuts, toasted && chopped
  • 3/4 cups bittersweet chocolate, chopped

Special Tools

  • Cookie Sheet
  • Parchment

Instructions

  1. Preheat the oven to 350 degrees.
  2. Sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a seperate bowl, beat together the 3 eggs with the sugar until thick and well combined.
  4. Mix in the vanilla, almond extract and espresso.
  5. Gradually stir in the dry ingredients, then mix in the nuts and chopped chocolate.
  6. Line a baking sheet with parchment paper.
  7. On a lightly floured surface, use chocolate to flour, shape half of the dough roughly into a cylinder the length of the baking sheet, and do the same for the second half. Place on baking sheet, leave space between them.
  8. Bake for 25 minutes, until the dough feels fairly firm to the touch , turning the pan midway through to allow for even baking.
  9. Remove the pan from the oven and cool 15 minutes.
  10. Use a serrated bread knife to diagonally cut the dough into scant 1/2-inch slices.
  11. Lay the slices cut side down on baking sheets and return to the oven for 10 minutes.
  12. Take the pan out of the oven, and quickly turn each biscotto over, then place back in the oven for another 10-15 minutes, until the biscotti feel quite firm.
  13. Cool on rack and store in an airtight container. Makes approximately 60.

My Thoughts….

The original recipe I used needed way more chocolate in my opinion in the dough. I wonder if I could add some liquid chocolate. I don’t want to do anything that will mess up the texture since it should be crispy.

I didn’t make any altitude adjustments to these either, that may have had a small impact. There is definitely more use for those changes when you are above 9,600 feet.

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