Emily Luchetti's Chocolate Biscotti
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
20
ingredients
- 2 large eggs
- 1⁄2 teaspoon vanilla extract
- 1 cup all-purpose flour (more for dusting)
- 1⁄3 cup cocoa powder (Dutch process or natural)
- 1 teaspoon baking soda
- 1⁄8 teaspoon kosher salt
- 1⁄3 cup granulated sugar
- 1⁄3 cup light brown sugar, firmly packed
- 1 1⁄2 teaspoons instant espresso or 1 1/2 teaspoons instant coffee
- 1⁄4 cup unsalted almonds, coarsely chopped whole toasted
- 1⁄2 cup cocoa nibs
- 5 ounces bittersweet chocolate, finely chopped, 68% -72
directions
- Preheat the oven to 350°. Line a rimmed baking sheet with parchment.
- Whisk together the eggs and vanilla extract together in a small bowl; set aside.
- In another bowl, combine the flour, cocoa powder, baking soda, salt, sugars, espresso, almonds and 1/4 cup of the cocoa nibs until thoroughly blended.
- Add the eggs and vanilla. Mix until the dough comes together evenly.
- Divide the dough in half. Dust your work surface with flour and roll each piece of dough into a 12-inch log. The dough is soft so it won't take much pressure to roll. If the dough sticks to the counter or your hands, add more flour.
- Transfer logs to the prepared baking sheet. Bake until the logs are firm, about 15 minutes. Remove the baking sheet from the oven and decrease the oven temperature to 300°.
- Let the logs cool to room temperature. Slice on a slight diagonal 1/2-inch thick and about 3 inches long.
- Place the biscotti - cut side up - back on the baking sheet. Bake another 12-15 minutes to dry them out. Let cool on a rack; they will crisp as they cool.
- Warm the chocolate in the microwave in 10- to 15-second increments. Or, melt the chocolate in a bowl over water that has been brought to a boil, then taken off the heat -stirring frequently - just until melted.
- Use a small offset spatula or a knife to spread a thin layer of chocolate on a cut side of each biscotti, and place, chocolate side up, on a second rimmed baking sheet. Working in batches, sprinkle the biscotti with some of the remaining cocoa nibs, which will stick as the chocolate sets.
- Let the chocolate set before serving. Store the biscotti up to 2 weeks in an airtight container.
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RECIPE SUBMITTED BY
Nado2003
United States