I didn't think I liked biscotti, but decided it would be a good addition to some gifts I was making for some friends. I absolutely fell in LOVE with this chocolate biscotti recipe and ended up making it three times in the week before Christmas! I made some more this weekend to give to a friend after surgery. It is so hard not to steal some for myself! I substituted the almonds (since initially I made them for a number of people and wanted them to appeal to the masses) with chopped white chocolate, and ended up loving that direction and have continued to make them that way!
Source: Dorie Greenspan, Baking: From My Home to Yours)
~2 cups all-purpose flour
~½ cup unsweetened cocoa powder
~2 tablespoons instant espresso powder (I replaced with cocoa powder)
~¾ teaspoon baking soda
~½ teaspoon baking powder
~1 teaspoon salt
~¾ stick (6 tablespoons) unsalted butter, at room temperature
~1 cup sugar
~2 large eggs, lightly beaten
~1 teaspoon pure vanilla extract
~1 cup chopped almonds, blanched or unblanched (or about 4 ounces white chocolate, chopped)
~4 ounces bittersweet chocolate, coarsely chopped, or ¾ cup store-bought mini chocolate chips
~Sugar, for dusting
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.
Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt.
Working 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 a 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 in any dry ingredients that might have escaped mixing.
Divide the dough in half. Working with one half at a time, roll the dough into 12-inch-long logs. Flatten both logs with the palm of your hand, so that they are ½ 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 just fine. Remove the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes. (Leave the oven on.)
Working with one log at a time, using a long serrated knife, cut each log into slices between ½ and ¾ inch thick. Stand the slices up on the baking sheet - you’ll have an army of biscotti - and baking the cookies again, this time for just 10 minutes.
Transfer the biscotti to a rack to cool.