On to chocolate biscotti, Dorie Greenspan style. Let me say right up front I have made a whole lot of different kinds of biscotti in my time. I was going to sell it a few years ago. So I consider myself somewhat of a person in the know about biscotti. This recipe is my second favorite. Thats pretty good! My first favorite is William Sonoma orange pistachio biscotti. Oh, its good. However in a chocolate mood, Dorie's chocolate almond biscotti would switch to number one. They were incredibly good. I ate two, my kids ate two each and they were promptly shipped out of the house after that! They are on the list to be made again as we approach the holidays.
The only change I would make the next time is to toast the almonds before hand to bring out some more of their flavor. I know other DB'ers did changes to theirs but I liked them as is. However I do really like the toffee idea that Ivonne from Cream Puffs In Venice did.
Baking from My Home To Yours
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 TBSP instant espresso powder
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3/4 stick unsalted butter
1 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1 cup chopped nuts, almonds
4 ounces bittersweet chocolate, coarsely chopped
Preheat oven to 350F.
Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt.
Working together with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly. Scrape down the sides of the bowl , add the eggs and vanilla and beat for another 2 minutes; don’t worry if the mixture looks curdled. Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until dough forms. Scrape down the sides of the bowl. Mix in the chopped nuts and chocolate, then turn the dough out onto a work surface and knead un any dry ingredients that might have escaped mixing.
Divide the dough in half. Working with one half at a time, roll the dough into a 12 inch long logs. Flatten both logs with the palm of your hand, so that they are 1/2 to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet. Sprinkle each log with a little sugar.
Bake the logs for about 25 minutes, or until they are just slightly firm. The logs will spread and crack-and that’s fine. Remove the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes.(Leave oven on)
Working with one log at a time, using a long serrated knife, cut each log into slices between 1/2 and 3/4 inch thick. Stand the slices up on the baking sheet-you’ll have an army of biscotti-and bake the cookies again, this time for just 10 minutes.
Transfer the biscotti to a rack to cool.