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 -
- 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
- Cookie Sheet
- Preheat the oven to 350 degrees.
- Sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a seperate bowl, beat together the 3 eggs with the sugar until thick and well combined.
- Mix in the vanilla, almond extract and espresso.
- Gradually stir in the dry ingredients, then mix in the nuts and chopped chocolate.
- Line a baking sheet with parchment paper.
- 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.
- Bake for 25 minutes, until the dough feels fairly firm to the touch , turning the pan midway through to allow for even baking.
- Remove the pan from the oven and cool 15 minutes.
- Use a serrated bread knife to diagonally cut the dough into scant 1/2-inch slices.
- Lay the slices cut side down on baking sheets and return to the oven for 10 minutes.
- 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.
- Cool on rack and store in an airtight container. Makes approximately 60.
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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