Chocolate Biscotti by Dave Lebovitz
From valinkenmore 14 years ago
- 50 minutes to make
- Serves 50
"I'm particularly attracted to these chocolate biscotti, which are slightly-sweet but pack a nice wallop of chocolate flavor. I make these a lot since it's nice to have on hand something chocolaty to snack on, but isn't rich, sweet, or loaded with butter. Read more " From Dave Lebovitz, Chef, Chez Pannise, Berkley, CA. See less
Ingredients
- For the biscotti: shopping list
- 2 cups (280g) flour shopping list
- 3/4 cups (75g) top-quality cocoa powder shopping list
- 1 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 3 large eggs, at room temperature shopping list
- 1 cup (200g) sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 teaspoon almond extract shopping list
- 1 cup (125g) almonds, toasted and very coarsely-chopped shopping list
- 3/4 cups (120g) chocolate chips shopping list
- For the glaze: shopping list
- 1 large egg shopping list
- 2 tablespoons coarse or crystal sugar (see Notes) shopping list
How to make it
- Preheat the oven to 350F (180C) degrees.
- In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.
- Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart.
- Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the logs liberally with the egg. (You won't use it all). Sprinkle the tops with the coarse or crystal sugar (turbinado or demerara) and bake for 25 minutes, until the dough feels firm to the touch.
- Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.
- Once baked, cool the cookies completely then store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in melted chocolate, then cooled until the chocolate hardens.
People Who Like This Dish 4
- dollhead Mechanicville, US
- ttaaccoo Buffalo, NY
- juels Clayton, NC
- crazeecndn Edmonton, CA
- clbacon Birmingham, AL
- valinkenmore Malott, WA
- Show up here?Review or Bookmark it! ✔
juels
dollhead
ttaaccoo
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "