Recipe by Oenophilly
Perhaps my favorite biscotti recipe; crisp chocolatey goodness with a hint of espresso, while being relatively low-fat to boot! Easily lasts for a month in an airtight container, and tastes best as a dessert or a breakfast goodie dipped in coffe. For lactose-free variations, select semi sweet chocolate that is made without milk, such as ghiradelli or valrhona. *TIME INCLUDES REFRIDGERATION* Taken from "Chocolate Chip Cookies" by Dede Wilson (all chocoholics must own this book).
Top Review by blueballgrandma
I have been trying many biscotti recipes, and I finally found this one. These are wonderful, very flavorful, crisp, but not too hard, and very easy to make. I made an adapted go with cranberries and almonds, just as good. I like chocolate the best, though. Everyone else who has tried them agrees with me.
- 2 cups all-purpose flour
- 2⁄3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3 large eggs
- 1 tablespoon espresso beans, freshly ground
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon unsweetened cocoa powder, Dutch-processed
Directions See How It's Made
- Whisk flour, sugar, cinnamon, baking powder, and baking soda together in a large bowl.
- Using an electric mixer, beat eggs into flour mixture, one at a time, on low spead until well mixed, scraping down the bowl once or twice.
- Beat in espresso and vanilla. Stir in chocolate chips (dough should be very thick).
- Cover with plastic wrap and chill until the dough is firm enough to be shaped (at least 30 minutes or overnight).
- FIRST BAKING.
- Preheat oven to 350°F Line 2 cookie sheets with parchment paper (optional) or cooking spray.
- Stir together the toppings (sugar, cinnamon, and cocoa) in a small bowl and set aside.
- On a lightly floured work surface, shape the chilled dough into squished logs that are bout 1 1/2 inch wide, 12 inches long, and 1/2 inch thick.
- Place the logs onto the prepared cookie sheets and dust with the topping.
- Bake until they are dry to the touch and light golden brown around the edges, about 25 minutes. Then let them cool off for at least 2 minutes on a rack.
- SECOND BAKING.
- Gently remove each log from the pan and put them on a cutting board. Slice the biscotti diagonally very thinly (about 1/4 inch thick). If the biscotti crumbles too much when you do this, but it back in the over for a few minutes so it will harden up. Also, try to slice them with one swift motion instead of a sawing action, so that the chocolate doesn't get smeared all over the place (presentation is key).
- Place the slices back onto the cookie sheet cut side down and back them for another 6 minutes.
- Remove them from the oven and flip the biscotti over (I find that flipping them individually by hand tends to be quickest and easiest).
- Bake them for 6 more minutes or until dry, and then place the biscotti onto the racks to cool.