Double Chocolate Biscotti Recipe

My friend Karen Tedesco tipped me off to this double chocolate biscotti recipe. It's my all-time favorite, and I've been using it in different forms for about 20 years now. It's a no-nonsense biscotti you can mix together quickly, especially if you use oil rather than butter. But both work. It's chocolate biscotti so it's hard to go wrong.

Double Chocolate Biscotti

To make this double chocolate biscotti, mix your dry ingredients carefully and set aside. Next, beat the oil and sugar until well blended. Or again, you can use butter. Butter will give you a texture that's slightly softer to the palate. Oil provides more crunch. Beat in the eggs, vanilla and flavoring, then add the dry mixture. The dryness of your biscotti dough may vary depending on which brand of cocoa powder you used, what type all-purpose flour and whether or not you used butter or oil. If it feels too sticky, you can work in a little more flour. Too dry? Add a tiny bit of water or black coffee.

This biscotti can be flavored with coffee, vanilla, almond or even anise. And of course you can use different nuts or leave them out completely.

The source of the original version is the big yellow Gourmet Magazine Cookbook .  

• Gourmet Chewy Chocolate Chip Cookies
• Ice Cream Pie & Fudge Sauce
• Peanut Butter Coconut Bars
• Double Chocolate Thin Biscotti
• Small Batch Cinnamon Butterscotch Biscotti

Recipe

Double Chocolate Biscotti

Anna

Double Chocolate Biscotti made with cocoa powder, oil, chocolate chips and nuts.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 30 pieces

Ingredients

 

• 2 cups all-purpose flour (260 grams)
• ½ cup unsweetened cocoa powder (40 grams)
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup softened butter or 6 tablespoons oil
• 1 cup granulated sugar (200 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder or coffee extract optional
• 1 cup walnuts or other nuts chopped
• ¾ cup semisweet chocolate chips

Instructions

 

• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Whisk or sift together flour, cocoa powder, baking soda, and salt.
• In a mixing bowl, using an electric mixer, beat together oil and sugar. Add eggs and beat until combined, then beat in the vanilla and coffee powder (or extract).
• Stir in flour mixture to form a stiff dough. Stir in nuts and chocolate chips.
• Turn dough out onto baking sheet and divide it into 2 equal parts.
• Dampen hands with a little water and form each dough halve into a 12x2 inch log, leaving at least 5 inches of space between the logs.
• Bake logs for 30 or until slightly firm to the touch. Cool biscotti on baking sheet for about 5 minutes.
• Reduce oven heat to 300 degrees F.
• On a cutting board cut biscotti diagonally (cut straight down, don't saw) and stand it on the baking sheet so that both sides are exposed. Bake for about 12-15 minutes or until it starts to feel a little dry to the touch. Let cool completely. It will crisp up a little more as it cools.

Keyword Chocolate Biscotti

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