Chocolate Biscotti by Dorie Greenspan


Adapted from Dorie Greenspan's Baking: From My Home to Yours

Makes about 40 cookies





  •     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 tablespoon (or ¾ stick) unsalted butter, room temperature
  •     1 cup sugar
  •     2 large eggs, lightly beaten
  •     1 teaspoon pure vanilla extract
  •     1/2 cup chopped almonds (blanched or unblanched)
  •     4 ounces bittersweet chocolate, coarsely chopped or ¾ cup mini chocolate chips



Step 1: Center a rack in the oven and preheat the oven to 350º F. Line a baking sheet with parchment or a silicone mat.

Step 2: Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: 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 1/2 to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet.

Step 8: Sprinkle each log with a little sugar.

Step 9: 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.)

Step 10: 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.

Step 11: Transfer biscotti to a rack to cool.



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