The day dedicated to love – Valentine’s Day is here. I have an awesome chocolate biscotti recipe that your loved ones are sure to enjoy! Biscotti is an Italian twice-baked cookie consisting of mainly flour, sugar and eggs. The first baking is done in a log form while the second baking is done after slicing the loaf, making them dry and crunchy. They are great dunked in hot chocolate, tea, coffee or in dessert wine.
To make these biscotti extra special, you can dip them in melted chocolate or drizzle some over one side once they are cooled.
Ingredients (Makes 40 – 45)
Recipe Courtesy – Dorie Greenspan’s “Baking from my home to yours”
Chocolate biscotti Recipe
1. All purpose flour /maida – 2 cups
Unsweetened cocoa powder – 1/2 cup
Instant espresso powder – 2 tbsp (I used bru instant)
Baking soda – 3/4 tsp
Baking powder – 1/2 tsp
Salt – 1 tsp
2. Unsalted butter, at room temperature – 3/4 stick (6 tbsp)
Granulated sugar – 1 cup
3. Eggs – 2 large
Vanilla extract – 1 tsp
4. Walnuts/ almonds – 1 cup, chopped
3 – 4 ounces bittersweet chocolate, coarsely chopped, or ¾ cup store-bought mini chocolate chips
1. Center a rack in the oven and preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or aluminium foil.
2. Sift together the flour, cocoa powder, espresso powder, baking soda, baking powder and salt.
3. In a large bowl using a hand mixer, beat the butter and sugar together on medium speed until pale, about 2 minutes. Scrape down the sides of the bowl and add the eggs and vanilla extact. Beat for another 2 minutes. The mixture might look curdled, its okay. Reduce the mixer speed to low and add in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl. Add in the chopped nuts and chocolate, then turn the dough out onto a parchment lined baking sheet.
4. Divide the dough in half. Grease your palms with butter. Working with one half at a time, roll the dough into a12 inch long log. Flatten with the palm of your hand, so that it is ½ -1 inch high and about 2 inches across. Carefully lift it onto the other parchment lined baking sheet. Sprinkle with a little sugar (optional). Repeat with the remaining dough.
5. Place the both the baking sheets in the oven and bake both the logs for about 24 – 25 minutes until firm. The logs will spread and crack, that’s okay. Remove the baking sheet from the oven, put it on a cooling rack after 3 – 4 minutes and cool the logs for about 20 – 25 minutes (leave the oven on).
6. Working with one log at a time, using a long serrated knife, cut each log diagonally into slices between ½ – ¾ inch thick. Stand the slices up on the baking sheet and bake at 350 F for 7 – 8 minutes or until dry.
7. Transfer the biscotti to an air tight container once cooled. They can be stored at room temperature for a few weeks or can be frozen for up to 2 – 3 months.