Chocolate Biscotti Recipe

From Dorothy McNett's Recipe Book.

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Chocolate Biscotti

From Dorothy McNett's recipes at

3/4 cup whole raw almonds
1/2 cup unsalted butter, room temperature or softened
3/4 cup raw sugar
2 eggs
2 tablespoons cold coffee, or other liquid such as brandy, juice, etc.
2 cups all purpose unbleached flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 cup cocoa nibs

First toast the nuts. Place them in a batter bowl and microwave 2 minutes. Stir. Cook another 1 minute, if needed, to finish toasting them. Cool a bit and then chop them coarsely and set aside.
Preheat oven to 350 degrees. In batter bowl, beat soft butter and sugar until light and fluffy, adding the eggs and cold coffee or juice. In another bowl, whisk together the flour, cocoa powder, baking powder and salt. Add to the butter mixture and stir in just until blended. Add the chopped almonds and the cocoa nibs. Divide the dough in half. Line a baking sheet with parchment or a silicone baking mat. Pat the dough into two logs about 1/2 inch high, 1 1/2 inches wide, and 14 inches long, spacing them about 2 inches apart, dusting with a bit of flour if dough is sticking to your fingers. Bake 25 - 30 minutes, or until lightly browned. Transfer logs to a cutting mat. With a serrated bread knife, slice at a 45 degree angle about 1/2 inch thick. Place the slices upright 1/2 inch apart on the baking sheet and return to the oven for 10-12 minutes, to dry slightly. Let cool on a rack.

Recipe created 2013-03-05.

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