Triple Chocolate Biscotti
A nut free biscotti with chunks of bittersweet chocolate and white chocolate.
Ingredients
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter (at room temperature)
- 1 cup sugar
- 2 large eggs (lightly beaten)
- 1 teaspoon pure vanilla extract
- 1 cup white chocolate chips
- 4 ounces bittersweet chocolate (coarsely chopped)
- sugar (for dusting)
Instructions
- Center a rack in the oven and preheat to 350°F.
- Line a baking sheet with parchment or a silicone mat.
- In a medium bowl, sift together the flour, cocoa, espresso powder, baking soda, baking powder, and salt. Set aside.
- Working with a stand mixer, preferable 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 white and bittersweet chocolates.
- Turn the dough onto a work surface. At this point the dough will be sticky. Spraying your hands with non stick cooking spray or rubbing them with a little bit of Canola oil will help make the dough more workable.
- Knead in any dry ingredients that may have escaped mixing. Divide the dough in half. Place the dough on a parchment or silpat lined baking sheet and shape it into rectangles that measure 12-inches long, 2-3 inches wide and 1 inch tall.
- Sprinkle each log with a little sugar, and bake about 25 minutes, or until the logs 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 allow the logs to cool for about 20 minutes, leaving 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 and bake the cookies again, this time for just 10 minutes.
- Transfer the biscotti to a rack to cool.
Notes
Source: Adapted from Brown Eyed Baker, originally from Dorie Greenspan's Baking: From My Home to Yours
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