Chocolate Biscotti (about two dozen)
You can read my mini rant about biscotti here and why I don’t have butter in my recipe. These have a wonderfully chocolaty flavor and once dunked in a cup of hot coffee or espresso, they transform into the most delicious afternoon snacks of all time.
10 ounces all purpose flour
3 ounces cocoa powder
¼ tsp kosher salt
1 ½ tsp baking powder
10 ½ ounces sugar
4 or 5 eggs
1 Tbsp vanilla extract
12 ounces chocolate, roughly chopped
Preheat the oven to 350°.
In a stand mixer, combine all of the ingredients except for the eggs. Mix on low speed until uniform, then add the eggs one and a time. If, after you’ve added the 4th egg, the mixture seems moist enough to form a dough, skip the 5th. You may find, however, the dough is still quite dry and requires the 5th egg. Add it, if needed, and mix until a dough forms. Finally, add in the chocolate chunks.
If you like short, finger length biscotti, divide the dough into two portions. If you like longer ones, don’t. Roll the dough into a log the length of a cookie sheet.
Place the log (or logs) of dough onto the sheet and flatten so that the dough is the same width from end to end. You can place both logs onto the sheet if you opt to make two.
Bake for 20 minutes, or until the dough has puffed and become firm to the touch. Remove from the oven and cool about 5 minutes. Carefully transfer the log(s) to a cutting board and cool another five minutes. Then use a serrated knife to slice each into 1” wide pieces.
Arrange the sliced biscotti on their sides on the cookie sheet. Bake for 8 minutes, then remove the cookies and flip them over. Bake another 8 minutes.
Cool thoroughly and store in an airtight container. They have an excellent shelf life and will keep for several months.
Jan 14, 2011 · 11:59 AM
I tried making this last night, but the dough didn’t form correctly. My first problem was that I was in a hurry. Two, I am not sure I converted the ounces to cups correctly. Three, I accidentally grabbed the extra large eggs from the fridge, instead of large. By the time I added the 4th egg, the batter was way too gooey. I wasn’t sure if I could have added more flour to correct it.
Can you tell me what the flour, sugar, cocoa, and chocolate should be in cup measurements? I’d love to try it again. Thanks!
· AmandaEspi · http://www.teamespinoza.com
Jan 14, 2011 · 10:07 PM
Amanda, oh it sounds like the circumstances in the kitchen were conspiring against you!
Short story: I don’t know what the cup measurements for the recipe would be. I’ve been strictly “by weight” with recipes for about 10 years now, so I am really out of touch with volume measurements (I don’t even have cup measures at home). I’ve heard from some friends about different sites that do volume to weight conversions, but I haven’t used any myself, so I can’t vouch for their accuracy.
I know a lot of people are really put off by recipes that call for weight and not volume, but it’s the only way I bake and the only way I know how to write a recipe.
For about $20 you can pick up a solid digital scale at a Bed Bath and Beyond, or even in some grocery stores. If you do much baking at all, you’ll find it a totally worth while investment, it eliminates guess work and also makes baking prep so much faster.
So, probably not the answer you were looking for! Ha ha. I will ask my chef-pals if anyone has a good chocolate biscotti recipe written with volume measurements and send it your way if I find one.
Feb 28, 2012 · 9:20 AM
I made these and they were fantastic!! If I wanted a plain biscotti would it be as simple as leaving out the cocoa and chocolate and adjusting the amount of egg for the right dough consistency? For the next go round I’d like to try them with no chocolate, but as almond biscotti with some amaretto thrown in.
Apr 24, 2012 · 4:07 PM
@Hannah, you’re so welcome! I am in love with pistachios, your version sounds great.
Dec 16, 2012 · 10:38 AM
Hi Claire! Unfortunately, they’re also totally wrong. For example, a cup and a half of flour weighs 6.75 ounces.