Happy February! Earlier in the week I shared this flourless chocolate cookie recipe and declared that I would be sharing more chocolate recipes as we get closer and closer to Valentine’s Day, a day that should be full of chocolate. The name of this blog is Hottie Biscotti, but I’m fairly confident that I’ve only shared one biscotti recipe. So I thought it only appropriate to make some chocolate biscotti.
Biscotti means “twice-baked”. The dough is baked once in a log, allowed to cool slightly, then sliced into pieces and baked again creating a crunchy cookie that begs to be dipped into your hot beverage of choice. Coffee is mine, but tea or hot chocolate would do just fine. And they’re delicious eaten just as a cookie without any dipping.
This biscotti is full of almonds and chocolate chips, but isn’t too sweet, making it the perfect morning or afternoon snack. They would be wonderful crumbled up over a bowl of vanilla ice cream. They’d also make great little gifts.
This recipe is from Dave Lebovitz, a pastry chef whose blog I started reading a few months ago. It’s a great mix of recipes, stories about life in Paris, cooking tips and restaurant reviews. It’s been a fun change of pace in blog reading for me, since very few of the blogs I read are written by chefs, most are home cooks like myself. Check it out and drool over some French food and wine, learn some things you didn’t know and grab some great recipes.
Chocolate Almond Biscotti
From Dave Lebovitz
Makes about 26 cookies
- 2 cups flour
- 3/4 cup good cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sliced almonds
- 3/4 cup chocolate chips
- 1 egg for glaze
- raw sugar or coarse sugar for sprinkling
For Chocolate Dipping
- 4 ounces bittersweet or semisweet chocolate
- 2 teaspoons vegetable oil
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer combine eggs, sugar and extracts and mix until well combined.
- Add in the dry ingredients and mix until just combined, then add in almonds and chocolate chips and mix until evenly distributed. The dough will be very stiff.
- Turn dough out onto a lightly floured work surface. Divide dough in half and form each half into a log, about 8 or 9 inches long and 3/4 inch high.
- Transfer each log to the parchment lined baking sheet.
- Whisk egg and brush tops of each log, then sprinkle with sugar.
- Bake for 25 minutes. Remove from the oven and let cool for 15 minutes. Move logs to a cutting board and slice on the diagonal into 1/2 inch pieces. A serrated knife works well for this.
- Place slices back on the parchment lined cookie sheet and return to the oven for 15-20 minutes, then flip cookies over and cook for another 10 minutes. Remove from the oven, transfer to a cooking rack and let cool completely.
- You can coat one side in chocolate if you’d like to or leave them plain. To coat in chocolate: melt chocolate and vegetable oil over low heat, stirring constantly until chocolate has just melted. Remove from the heat and spread chocolate onto one side of the biscotti in a thin layer. Move to a clean piece of parchment and allow the chocolate to set.