Food & Drink

Chocolate Biscotti

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Following yesterday’s biscotti train, I decided to make a chocolate version.  Because I like almonds in my biscotti, I kept them in.  If you don’t like almonds, leave out the sliced almonds and almond extract, and put more chocolate chips and vanilla extract instead.   Due to the addition of the cocoa powder and chocolate chips, I needed to change up some proportions to make sure that everything gets an even rise.

The tricky thing about chocolate biscotti is timing.  Because they are brown in color, it is hard to tell if they are done because we can’t use the “golden brown” as a measure.  Instead, use a fork to gently tap during both of the bakes to see if the sides and tops have developed a hard exterior.

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Chocolate Biscotti

  • Servings: 24 biscotti
  • Print

Ingredients

  • 2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • pinch of cinnamon
  • 1/2 cup sliced almonds
  • 1/2 cup chocolate chips
  • 2 eggs
  • 1/2 cup butter, melted
  • 1/2 tsp almond extract
  • 1 1/2 tsp vanilla extract
  • 2/3 cup granulated sugar
  • 1/4 cup brown sugar, loosely packed

Optional

  • 1 cup chocolate chips
  • 1 Tb heavy cream
  • powdered sugar

Method

  1. Preheat oven to 350°F.  Line 2 large baking sheets with parchment paper or silicone baking mat.
  2. In a large bowl, mix together flour, baking powder, baking soda, salt, cinnamon,  sliced almonds, and chocolate chips.  In a medium bowl, mix together eggs, almond extract, vanilla extract, granulated sugar, and brown sugar, and butter.  Pour wet ingredients into the dry ingredients bowl and mix until well combined.
  3. Divide dough into two and place on baking sheet and work into a long, flat, oblong shape (sort of shape it like a naan bread).
  4. Bake for about 15 – 20 minutes, or until edges start to harden.  Remove from oven and let cool for 10 minutes.  Using a serrated knife, cut each loaf into 12 pieces.  Place the cut side down.  Return to oven and bake for 8-10 minutes, flip the biscottis, and bake for another 8 – 10 minutes, or until both sides are golden.  Let cool completely.  (The biscotti will harden more as it cools, so no worries if they aren’t fully crisp yet).
  5. Optional: while the biscotti are cooling, melt chocolate chips and heavy cream over a double boiler.  Dip the biscotti in the melted chocolate (or drizzle over) and let cool completely.  Sprinkle the tops with powdered sugar.

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