How To Make Chocolate Biscotti
I have said many times before that I am a dunker. It is one of life’s great pleasures to dunk a cookie into a tall cup of coffee, especially a cold brew! We have talked cookies before, but there is something so dunkable about biscotti that it cannot be ignored. It is both the pre-dunk crunchiness and the shape that makes it so good for dunking. That twice-baked crispiness is nicely tamed by a tasty liquid! When made right, there is also enough flavor to stand up to said liquid. With this established, we must then only concern ourselves with How To Make Chocolate Biscotti. Thankfully, it is easy.
How To Make Chocolate Biscotti – Easy? Yes!
The technique for making biscotti is easy. Mixing dry ingredients with wet is at biscotti’s very foundation, but with biscotti, just mix it all together with a fork. You don’t even need a hand mixer. Biscotti is rather rugged, so there is no cutting in of flour or worrying about gluten formation. The most difficult part is thinking about what is the best chocolate for biscotti.
How To Make Chocolate Biscotti – Easy? Wait – What about forming then baking twice?
Really, shaping dough into a log is not difficult. Slicing the hot biscotti loaf and re-baking the slices also does not qualify to be described as difficult. Think of the twice baking as part of the journey to the reward. In absence of dunking, biscotti has a crunch that shakes the culinary world, due mostly to that second baking! A second baking should not put you off from making biscotti. And chopping chocolate is not a problem either. Just rough chop it. No, you don’t need chips.
How To Make Chocolate Biscotti – The Chocolate
The classic biscotti flavor is almond (pistachio is good, too). This is nice but adding chocolate is a great idea. Chocolate is not only tasty on its own in boscotti, but if you consider what you might dunk this biscotti in, chocolate can be a great choice. Chocolate is good with coffee or milk! I prefer a good Swiss 70% cacoa chcolate. This has good balance between the sweet and bitter flavors. Of course, pick a chocolate you like. If anything, I would go more bitter, but that is just me.
The ‘How To Make Biscotti Two Ways’ video is below. It covers all you need to know to make chocolate biscotti. The full recipe follows. It differs slightly from the video as the video splits the dough, but the recipe makes a whole batch.
- I cup of sugar
- 1 stick of butter, melted
- 3 eggs
- 3 tsp vanilla
- 2 ¾ cup of flour
- 2 tsp baking powder
- ¼ tsp salt
- 6 oz 70% cacao chocolate, chopped
- Preheat the oven to 350F.
- In a medium bowl, using a fork or a whisk, mix together the wet ingredients.
- In a large bowl, using a fork or a whisk, stir together the dry ingredients.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Refrigerate the dough 30 minutes (optional).
- On an ungreased baking sheet using wet hands (the dough will be sticky), form the dough into 2 12x3 inch logs.
- Bake for 20 -25 minutes until the loaves just begin to brown.
- Remove from the oven, transfer to a cooling rack and cool 10 minutes.
- Using a serrated knife, slice the loaves into ¾ - 1 inch thick slices.
- Place the slices cut side up back on the baking tray. Bake for another 10 minutes. Remove the biscotti from the oven, flip the biscotti over and bake another 10 minutes. Bake until deep golden brown.
- The longer they bake, the crunchier they will be. Bake until desired crunchiness.
I hope you enjoy!
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