Friday, April 24, 2009

Double Chocolate Biscotti

Tooth-breakingly dense, mildly sweet, and perfect with coffee, biscotti is yet another Italian innovation that I like to partake of on occasion. I made a full batch of this recipe from a 1994 Gourmet, and it was every bit as good as all 240 reviews (not exaggerating) said it was. BUT, if I were to downsize it, I think it would look a little something like this:

Dark Chocolate Biscotti
(makes 6-7?)

1/2 c flour
1 Tbsp cocoa
1/4 tsp soda
1/4 tsp salt
1 1/2 Tbsp butter, soft
1/4 cup sugar
1/2 beaten egg or 2 Tbsp egg sub
1/4 cup chopped nuts (walnuts, pecans, or almonds are probably best)
3 Tbsp chocolate chips

  1. Preheat oven to 350. In a small bowl, combine flour, cocoa, soda and salt. Set aside.

  2. In a large bowl, beat butter and sugar until creamy, 2ish minutes. Add egg and fully incorporate. Now add flower slowly, beating to incorporate each time. It will be really thick. Stir in nuts and chips.

  3. On a parchment-lined cookie sheet, shape dough into a 6-by-2 inch log and pat down to flatten. Wet hands help with this. Bake for 35 minutes.

  4. Take out and immediately but carefully slice into (6ish) 1-inch strips. Turn pieces on their sides and bake for 10 more minutes. Remove from oven and let cool completely.

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