Double Dark Chocolate Biscotti
Crunchy, rich dark chocolate biscotti with deep cocoa flavor— easy to make, and perfect for dipping in espresso or topping gelato.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: about 2 dozen biscotti
- Category: Cookies
- Method: Baked
- Cuisine: Italian
Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup plus 2 tbsp Dutch-process cocoa powder
- 2 tsp baking powder
- 1 tsp instant espresso powder
- 4 tbsp unsalted butter, room temperature
- 1 cup granulated sugar
- 3/4 tsp kosher salt
- 2 large eggs, plus 1 large white beaten, divided
- 1 tbsp vanilla extract
- vegetable oil spray
- 4 oz bittersweet chocolate chips
- 1/4 cup turbinado sugar
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
- Place flour, cocoa powder, baking powder, and espresso powder in a medium bowl. Whisk to combine; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar and salt on medium speed until lightened, about 3 minutes.
- Add eggs and vanilla beat until combined, scraping down sides of bowl as needed. Add the dry ingredients and mix on low speed until combined, about 1 minute. Stir in the chopped chocolate.
- Transfer dough to a floured surface and divide in half. Use floured hands (the dough will be very sticky) to form each half into 6-inch x 3-inch rectangles on the parchment paper. Spray your hands with oil spray and smooth the tops and sides, they should be about 1 inch tall. Chill in the freezer for 15 minutes.
- Brush tops and sides with egg wash and sprinkle with coarse sugar. Bake for 30- 35 minutes, or until edges are set and tops are beginning to crack.
- Let cool on the baking sheet for 10- 15 minutes. Meanwhile, reduce oven temperature to 275°F.
- Transfer to a cutting board and use a sharp chef’s knife (or serrated knife) to cut straight down through the log, on the bias, into 1/2-inch thick slices.
- Lay slices cut side down on sheet pan and bake until toasted and dry, flipping halfway through, about 45 minutes. Let cool completely.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1 biscotti
- Calories: 132
- Sugar: 11g
- Sodium: 99mg
- Fat: 5.9g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.1g
- Protein: 2.1g
- Cholesterol: 21mg
Find it online: https://www.withspice.com/blog/chocolate-biscotti/