If you’ve ever found yourself craving a crunchy, chocolatey treat that pairs perfectly with your morning coffee or afternoon tea, look no further than this delightful Chocolate Biscotti recipe. Biscotti, with its delightful crunch and rich flavor, is the perfect companion for dipping into your favorite beverage. This recipe is simple, delicious, and sure to become a staple in your baking repertoire. Let’s dive into the world of Chocolate Biscotti, where chocolate meets the classic Italian cookie!
Why This Recipe is a Keeper
This Chocolate Biscotti recipe is not just another cookie; it’s a delightful combination of rich cocoa, espresso, and crunchy almonds or white chocolate that makes each bite an experience. The best part? Biscotti are made to last. They can be stored for weeks, making them perfect for gifting or enjoying at your leisure. Every time you make this recipe, you’ll be greeted with compliments and requests for more!
What You’ll Need
- 2 cups (250g) all-purpose flour – The base of your biscotti, providing the perfect structure.
- ½ cup (43g) unsweetened cocoa powder – For that rich chocolate flavor.
- 2 tablespoons instant espresso powder – Enhances the chocolate and adds depth.
- ¾ teaspoon baking soda – Helps the biscotti rise slightly.
- ½ teaspoon baking powder – For that extra lightness.
- 1 teaspoon salt – Balances the sweetness.
- ¾ stick (6 tablespoons) unsalted butter, at room temperature – Gives a lovely richness.
- 1 cup (200g) sugar – Sweetens the biscotti just right.
- 2 large eggs, lightly beaten – Binds the ingredients together.
- 1 teaspoon pure vanilla extract – Adds a lovely aroma and flavor.
- 1 cup (143g) chopped almonds, blanched or unblanched – For a delightful crunch (optional: substitute with 1 cup chopped white chocolate).
- 4 ounces (113.4g) bittersweet chocolate, coarsely chopped – Or use ½ cup store-bought mini chocolate chips for extra chocolatey goodness.
- Sugar, for dusting – Adds a lovely finishing touch.
Toolbox for This Recipe
- Mixing bowls – For combining ingredients.
- Whisk – To ensure your dry ingredients are well mixed.
- Rubber spatula – For folding in the chocolate and nuts.
- Baking sheet – To bake your biscotti to perfection.
- Parchment paper – For easy cleanup and to prevent sticking.
- Cooling rack – To cool your biscotti after baking.
Make Chocolate Biscotti: A Simple Method
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, instant espresso powder, baking soda, baking powder, and salt. Ensure there are no lumps, and set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the room temperature butter and sugar together until light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer.
Step 4: Add Eggs and Vanilla
Add the lightly beaten eggs and vanilla extract to the butter-sugar mixture. Mix until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Fold in Chocolate and Nuts
Using a rubber spatula, gently fold in the chopped bittersweet chocolate and almonds (or white chocolate if you prefer). The dough will be thick and slightly sticky.
Step 7: Shape the Dough
Divide the dough in half and shape each half into a log about 12 inches long and 3 inches wide on the prepared baking sheet. Make sure to leave some space between the two logs.
Step 8: Bake the First Time
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and slightly cracked on top. Remove from the oven and let cool for about 10 minutes.
Step 9: Slice the Biscotti
Using a sharp knife, slice the logs diagonally into ¾-inch thick pieces. Arrange the slices cut side down back on the baking sheet.
Step 10: Bake Again
Return the biscotti to the oven and bake for an additional 15-20 minutes, or until the biscotti are firm and dry. Keep an eye on them to ensure they don’t burn.
Step 11: Cool and Dust
Once baked, remove the biscotti from the oven and let them cool on a wire rack. Once cool, dust with sugar for a sweet finishing touch.
Holiday & Seasonal Touches
- Add spices – Consider adding a pinch of cinnamon or nutmeg during the dry mixing stage for a warm holiday flavor.
- Festive dips – Dip half of each biscotti in melted white or dark chocolate for a more decadent treat.
- Seasonal nuts – Swap out almonds for chopped pecans or hazelnuts for a seasonal twist.
- Decorate – Drizzle melted chocolate over the cooled biscotti for a beautiful presentation.
Slip-Ups to Skip
While making Chocolate Biscotti is straightforward, here are a few common mistakes to avoid:
- Overmixing the dough – This can lead to tough biscotti. Mix just until combined.
- Not cooling before slicing – Ensure the logs have cooled slightly to prevent crumbling.
- Incorrect oven temperature – Always preheat your oven and check its accuracy to ensure even baking.
- Skipping the dusting – A sprinkle of sugar adds a lovely touch that shouldn’t be missed!
Save for Later: Storage Tips
Chocolate Biscotti can be stored in an airtight container at room temperature for up to two weeks. If you want to keep them for longer, consider freezing them. Place the cooled biscotti in a freezer-safe bag or container, and they will last up to three months. Thaw them at room temperature before serving, and they’ll taste as fresh as the day you baked them!
Popular Questions
Can I use different types of chocolate?
Absolutely! You can mix and match with milk chocolate, white chocolate, or even flavored chocolates. Just adjust the sweetness of your dough if necessary.
How do I make my biscotti less hard?
If you prefer a softer biscotti, reduce the second baking time by a few minutes. Just make sure they are still firm enough to hold their shape.
Can I add other flavors to the biscotti?
Yes! Feel free to add extracts like almond or orange for a different flavor profile. Just keep the overall liquid quantity in check.
What do I do if my dough is too dry?
If the dough seems too dry and crumbly, add a tablespoon of milk or water at a time until it comes together. Be careful not to overdo it!
Bring It to the Table
Imagine serving these beautiful Chocolate Biscotti at your next gathering, alongside a steaming cup of coffee or tea. They are not just a treat but a conversation starter, inviting your guests to share in the joy of homemade goodness. Whether you’re enjoying them during a cozy evening at home or sharing them with loved ones, these biscotti are sure to bring smiles all around.
So, gather your ingredients, preheat that oven, and let the aroma of chocolate and coffee fill your kitchen. Happy baking!
Chocolate Biscotti
Equipment
- Mixing Bowls
- Whisk
- Rubber spatula
- Baking Sheet
- Parchment Paper
- Cooling rack
Ingredients
- 2 cups all-purpose flour 250g
- ½ cup unsweetened cocoa powder 43g
- 2 tablespoons instant espresso powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter ¾ stick, at room temperature
- 1 cup sugar 200g
- 2 large eggs lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup chopped almonds blanched or unblanched, optional substitute with 1 cup chopped white chocolate
- 4 ounces bittersweet chocolate coarsely chopped, or ½ cup store-bought mini chocolate chips
- Sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, instant espresso powder, baking soda, baking powder, and salt until no lumps remain. Set aside.
- In a large mixing bowl, cream the room temperature butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the lightly beaten eggs and vanilla extract to the butter-sugar mixture and mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped bittersweet chocolate and almonds (or white chocolate) using a rubber spatula. The dough will be thick and slightly sticky.
- Divide the dough in half and shape each half into a log about 12 inches long and 3 inches wide on the prepared baking sheet, leaving space between the logs.
- Bake in the preheated oven for 25-30 minutes, until the logs are firm and slightly cracked on top. Remove and let cool for about 10 minutes.
- Using a sharp knife, slice the logs diagonally into ¾-inch thick pieces. Arrange the slices cut side down back on the baking sheet.
- Bake the biscotti again for 15-20 minutes until firm and dry. Watch closely to avoid burning.
- Remove from oven and cool on a wire rack. Once cool, dust with sugar for a sweet finishing touch.
Notes
- To add a warm holiday flavor, mix in a pinch of cinnamon or nutmeg with the dry ingredients.
- For a decadent treat, dip half of each biscotti in melted white or dark chocolate.
- Store biscotti in an airtight container at room temperature for up to two weeks or freeze for up to three months.
