Sweet Chocolate Biscotti
From jjals 14 years ago
- 45 minutes to make
- Serves 40
A chocolate lovers delight,all chocolate and nothing but chocolate
Ingredients
- 2 2/3 cups flour ( shopping list
- 1 cup Dutch-processed cocoa powder I add tsp of black cocoa you get this at kingarthurflour.com) shopping list
- 1 cup of sugar shopping list
- 1 1/2 teaspoons baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1 1/2 tablespoons instant espresso powder shopping list
- 1 3/4 cups toasted hazelnuts shopping list
- 2/3 cup semisweet chocolate chips shopping list
- 5 eggs shopping list
- 1 1/2 teaspoons vanilla shopping list
- Tsp of choc liqiud- ( also at king arthur) shopping list
- 12 ounces chocolate, chips for dipping ( I use semi sweet choc chips ) shopping list
How to make it
- Preheat oven to 325 degrees. In workbowl of an electric mixer combine flour, cocoa powders, sugar, baking soda, salt and espresso powder using paddle on low speed. Add nuts and semisweet chocolate chips. Lightly whisk eggs and vanilla and choc liqiud add to flour mixture at low speed. Mix just until dough comes together. Turn out dough and knead lightly to work any unincorporated dry ingredients into dough. ( you may have to wet your hands as you knead dough it can get sticky ) Form into four logs, each 2 inches in diameter. Place on two parchment-lined cookie sheets and bake for 30 to 35 minutes. Logs should be firm, with cracks in top and dough should be completely dry to touch. Reduce oven temperature to 300 degrees F. Let logs cool for about 5 mins then cut them on a slight diagonal into 3/4-inch thick slices. Lay them flat on its side on cookie sheets and bake for 15 minutes more. Meanwhile, melt chocolate for dipping in top of a double boiler or in microwave, stirring until smooth. Cool biscotti completely on racks before dipping in chocolate ( only dip half of the cookie in chocolate ). Place finished biscotti on parchment-lined cookie sheets in a cool place until chocolate solidifies. if you want to get fancy you can drip lines with melted white choc over the dip part of cookie -Store in an airtight container. up to 2 weeks - but believe me they won't last that long - they are so good
The Rating
Reviewed by 5 people-
These and annisette or zambuca and espresso...real espresso more than a 5.
Luscious! Delicioso!
victoriaregina
in USA loved it
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wow, on a roll with the recipes!
midgelet
in Whereabouts loved it
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Love biscotti, especially chocolate biscotti.
notyourmomma
in South St. Petersburg loved it
Reviews & Comments 5
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