The Fresh Loaf

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Looking for Chocolate Biscotti Recipe

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ojuice's picture
ojuice

Looking for Chocolate Biscotti Recipe

Hey,

 I'm looking for a good chocolate biscotti recipe. I'm asking here instead of google'ing since I'd like to make sure it's something someone with skill has cooked and liked :)

 - Ojuice 

mse1152's picture
mse1152
caryn's picture
caryn

My favorite chocolate biscotti is from one of Maida Heater's books- I think the chocolate book.  It is fabulous.  Here it is:

Bittersweet Chocolate Biscotti Extra hard and crunchy- thicker than most- and especially dark and delicious, made with chocolate and cocoa.  After you mix and shape the dough, it will have to spend 45 minutes in the freezer before it is baked.  It will then be baked twice for a total of 1 hour and 45 minutes.  

ABOUT 36 BISCOTTI

 9 ounces (generous 2 cups) whole blanched (skinned) almonds

6 ounces semisweet chocolate

1 3/4 cups sifted unbleached flour

1 teaspoon baking soda

1/8  teaspoon salt

1/3 cup unsweetened cocoa powder

1 tablespoon instant espresso powder (I use Medaglia D’Oro.)

1/2 cup granulated sugar

3 eggs plus 1 egg white graded “large”

1/2 packed cup light brown sugar

1 teaspoon vanilla extract

Scant 1/2 teaspoon almond extract or 1/4 teaspoon bitter almond extract 

First toast the almonds: Preheat the oven to 375 degrees and bake the almonds in a wide, shallow pan in the center of the oven, stirring once or twice, for 12. or 13 minutes, until very lightly colored. Set aside to cool.

Chop or break the chocolate into small pieces and place in the bowl of a food processor fitted with the metal chopping blade. Let stand.

Sift together into a large bowl the flour, baking soda, salt, cocoa, espresso, and granulated sugar.

Add about 1/2 cup of the sifted dry ingredients and about 1/2 cup of the almonds to the chocolate. Process for about 30 seconds, until the chocolate and nuts are fine and powdery.

Add the processed ingredients to the remaining sifted dry ingredi­ents and stir to mix. Stir in the remaining almonds; set aside.

 

In a small bowl beat the eggs and egg white, brown sugar, vanilla, and almond extract until mixed.

Stir the egg mixture into the dry ingredients (you will think there’s not enough liquid, but it will be OK). I use a large rubber spatula and push the ingredients together).

Now place two 15 to 20 inch lengths of plastic wrap on the work surface.

The dough will be thick and sticky. You will form a strip of it on each piece of the plastic wrap. Spoon half the dough in the middle— down the length—of one piece of plastic wrap to form a strip 12 inches long.

Lift the two long sides of the plastic wrap, bring them together on top of the dough, and, with your hands, press on the plastic wrap to smooth the dough and shape it into an even strip 12 inches long, 3 inches wide, and 3/4 inch high, with squared ends.

Repeat to form the second strip.

Place the strips on a cookie sheet and put in the freezer for about 45 minutes or until firm.

To bake, adjust two racks to divide the oven into thirds and preheat oven to 300 degrees. Line two cookie sheets with baking parchment.

Open the two long sides of the plastic wrap on one strip of dough and turn the dough upside down on a lined sheet, placing it diago­nally on the sheet; slowly peel off the plastic wrap. Repeat with the second strip and the second cookie sheet.

Bake for 1 hour, reversing the sheets top to bottom and front to back once during baking to insure even baking.

After one hour reduce the temperature to 275 degrees and remove the sheets from the oven. Immediately, while very hot, peel the parch­ment away from the back of a strip and place it right side up on a cut­ting board.

Use a pot holder or folded kitchen towel to hold the hot strip, and use a serrated French bread knife to cut it with. Cut across the strip, either straight across or on an angle (straight across is easier), cutting slices about 34 inch wide.

Place the slices, standing upright, on a cookie sheet.

Repeat with second strip. 

Bake at 275 degrees for about 45 minutes, until completely dry.  Reverse the sheets top to bottom and front to back once during baking.

Cool and store in an airtight container.

browndog's picture
browndog

This recipe (Bittersweet Chocolate Biscotti) is my hands-down favorite biscotti (barring one...), maybe even my favorite cookie (maybe) and since I couldn't find it online I was warming up my hunt-and-peck fingers to do the job with less than eager anticipation. Anyone who wants a to-die-for chocolate biscotti should try these! They are from Maida Heatter's Brand New Book of Great Cookies which contains several fantastic biscotti recipes by the way, and since Caryn's already done the hard part I'll share this recipe that is not strictly chocolate, but IS my favorite biscotti (maybe...) Oh, you should just go get the book!

Chocolate Chip and Almond Biscotti

YIELDS:

40 Servings

INGREDIENTS:

1 1/4 c Blanched almonds; toasted
2 c Sifted flour
1/2 ts Baking soda
1/2 ts Baking powder
1/8 ts Salt
1 c Granulated sugar; minus 2
-tbsp
12 oz Semisweet chocolate chips
2 lg Eggs
1 ts Vanilla
2 tb Whiskey; or brandy

DIRECTIONS:

Adjust 2 racks to divide the oven into thirds and preheat oven to 375�F.
Use cookie sheets with 2 or 3 flat edges otherwise use cookie sheets upside
down. Line sheets with parchment.

Sift together into large bowl the flour, soda, powder, and salt. Add the
sugar and stir to mix.

Place about 1/2 c of dry ingredients in the bowl of food processor. Add
about 1/2 c of toasted almonds and process for about 30 seconds, until the
nuts are fine and powdery.

Add the processed mixture to the sifted ingredients in the large bowl.
Add the remaining toasted almonds and the chocolate morsels; stir to mix.

In a small bowl beat the eggs with the vanilla and whiskey, just to mix.

Add egg mixture to dry ingredients and handstir until dry ingredients
are moistened. Be patient.

Place a length of parchment or wax paper on the counter next to the
sink. Turn the dough out onto the parchment. Wet your hands with cold water
and pres the dough into a round mound.

With a long heavy knife cut the dough into equal quarters. Continue to
wet your hands as you form each piece of dough into a strip 9" long, 2 to 2
1/2" wide, and about 1/2" high. You will press, not roll, the dough into
shape. The ends of the strips should be rounded rather than squared.

Place 2 strips crosswise on each of the lined sheets. bake

for 25
minutes, reversing the sheets top to bottom and front to back once during
baking.

Remove sheets from oven and slide parchment off sheets. With a wide
metal spatula, transfer the baked strips to a large cutting board and let
them cool for 20 minutes. Reduce the oven temp to 275�F. With a serrated
bread knife, carefullky cut on a sharp angle into slices about 1/2 inch
wide. Cut slowly with a sawing motion. Place the slices, cut side down on
the two unlined sheets.

Bake the two sheets, turning slices upside down and reversing the sheets
top to bottom and front to back once during baking. Bake for a total of
25 to 30 minutes. Turn oven off, open oven door and let biscotti
cool in the oven.

When cool, store in an airtight container.
Recipe By : Maida Heatter's Brand New Book of Great Cookies

caryn's picture
caryn

Browndog5- Yes I like that biscotti recipe, too.  I have made that as well.  I think I own all of Maida Heater's original books. Besides sourdough bread, biscotti is one of my favorite things to bake!