Chocolate Biscotti
Chocolate biscotti are crisp, dense and full of cocoa, chopped hazelnuts and chocolate chips. The dipped chocolate finish adds another layer on the outside and gives the end of each slice a firmer bite.
Ingredients
- 6 Tablespoons unsalted butter (softened)
- 1 Cup granulated sugar
- 2 eggs (large)
- 1 Teaspoon vanilla extract
- 1/4 Teaspoon almond extract
- 2 1/4 Cups all-purpose flour
- 1/3 Cup unsweetened cocoa powder
- 1 Teaspoon baking powder
- 1/2 Teaspoon kosher salt
- 2 Tablespoons whole milk
- 3/4 Cup roasted hazelnuts (roughly chopped)
- 1/2 Cup semi-sweet chocolate chips
- 12 Ounces semi-sweet chocolate chips
- 1 Tablespoon coconut oil
- 1/4 Cup roasted hazelnuts (chopped)
Instructions
- 1
Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- 2
--- Prepare the Cookie Dough ---
- 3
cream: In a large bowl, cream together the softened unsalted butter and granulated sugar until smooth, creamy, and slightly fluffy, 2 or 3 minutes.
- 4
Add eggs, one at a time, mixing well after each addition.
- 5
Mix in vanilla extract and almond extract until fully combined.
- 6
whisk: In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt until evenly combined.
- 7
combine: Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
- 8
Add milk and mix just until the dough comes together.
- 9
Fold in chopped hazelnuts and ½ cup chocolate chips until evenly distributed.
- 10
--- Shape the Biscotti Logs ---
- 11
gather: Bring the dough together into a ball with your hands.
- 12
Divide the dough into two equal portions and shape each into a log about 9 inches long and 2½ to 3 inches wide on the prepared baking sheet, leaving space between them.
- 13
flatten: Lightly flatten the tops, making the logs about ¾ inch thick, so they bake evenly.
- 14
--- Bake the Biscotti ---
- 15
Bake at 350°F for 32 to 35 minutes until the tops look dry and matte, the edges are set and the logs feel firm when gently pressed in the center.
- 16
bake: If the center still feels soft or gives too much when pressed, continue baking in 2-minute increments.
- 17
cool: Remove from the oven and let the logs cool on the pan for 20 minutes. This cooling time is important, so they slice cleanly.
- 18
--- Bake the Biscotti Again ---
- 19
Reduce the oven temperature to 325°F.
- 20
slice: Transfer the logs to a cutting board and use a sharp serrated knife to slice them diagonally into ¾-inch-thick pieces, using a gentle sawing motion.
- 21
bake: Return the slices, cut side down, to the baking sheet and bake at 325°F for 7 or 8 minutes.
- 22
Flip and bake for another 7 or 8 minutes, until dry and crisp on the edges.
- 23
cool: Let the biscotti cool completely on a wire rack. They’ll keep firming up as they cool.
- 24
--- Dip Them in Chocolate ---
- 25
melt: In a microwave-safe bowl, melt the semi-sweet chocolate chips with coconut oil in 20-second intervals, stirring until smooth.
- 26
Dip each biscotti partway into the melted chocolate, let excess drip off and place onto parchment paper to set completely.
- 27
garnish: Sprinkle over hazelnuts before the chocolate sets, so they stick.
Cook it from the original
This recipe comes from xoxobella.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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