Chocolate Biscotti

Plate of Biscotti

by Cat, October 2007 (Photo, right, from Wikimedia Commons, photo by Stu Spivack)

Includes: 1. Baking method, all biscotti recipes; 2. Bittersweet Chocolate Biscotti

See also: 1. Rusk (Skorpor or Zweiback); 2. Flour (About); 3. Sprouted Grain Flour (about);  4. Spelt vs Wheat in Baked Goods & Pasta; 5. Almond-Anise Biscotti, with Chocolate Variations; 6.  Other sites: Mocha Biscotti (2)

Biscotti is a wonderful treat from Italy, but most countries across Europe make something similar.  For example, in Denmark & Germany, they make Rusk (Skorpor or Zweiback). As a twice-baked cookie, they are excellent dipped in a coffee, latte or cappuccino, black tea, or sweet wine.

It is made from a dense cookie dough resembling refrigerator cookies, made into a long log.  After baking the log, it is cut into slices which are baked a second time, to dry out the cookie.

This recipe uses bittersweet chocolate, both in the cookie dough and melted for dipping each biscotti. Toasted hazelnuts (filberts) and optional dried tart cherries also flavor the cookie.

Baking Method, for All Biscotti Recipes

Biscotti is a twice-baked cookie; the method for all versions is the same:

1. Roll dough into a log (or 2 logs), flatten with hands to about 3″ wide, and bake for the prescribed time at 350° – 375°F.  (NOTE:  Log can be coated with egg white before baking, for a shiny crust.)
2. Reduce heat to 325°F ; remove log(s) from oven and let rest until cool enough to handle.
3. Then cut diagonally across the log into ½ inch-wide cookies.
4. Arrange each on cookie sheet, cut-side up and bake again to dry them out.
5. Dip one end into melted dark or white chocolate, if desired.

Chocolate Biscotti

This recipe is adapted from Better Homes and Gardens, and makes 24 biscotti.  Each is about 50 calories (less if using stevia).  I’ve not yet tested this recipe. I’d like to adapt the ingredients to use Rapadura sugar instead of packed brown sugar.

Store in an airtight jar up to 1 month.

Ingredients & Equipment:

• 1 cup Soaked, chopped hazelnuts (filberts), dried and toasted; or ½ cup hazelnuts and ⅓  cup dried tart cherries
• ½ cup real butter, softened
• ⅔ cup packed brown sugar (or Rapadura sugar, but not sure of amount)
• 2 tsp aluminum-free baking powder
• ½ tsp Unrefined sea salt
• 2 eggs
• ¼ cup unsweetened cocoa powder
• 1 cup whole wheat pastry flour or spelt flour
• ⅔ cup unbleached white flour
• 4 oz bittersweet chocolate, chopped

Melted chocolate for dipping

• 6 oz bittersweet chocolate, chopped
• 2 tsp butter

Equipment

• large bowl
• hand mixer
• wooden spoon
• cookie sheet(s)
• double boiler
• waxed paper or oiled bakers’  parchment

Method

1. Chop then soak nuts overnight; dry them in dehydrator or in oven at lowest setting, then lightly toast them. See Soaking & Sprouting Nuts & Seeds for more detail.
2. Preheat oven to 375°F. Lightly grease cookie sheet; set aside.
3. Beat butter in a large bowl just until fluffy. Add brown sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and cocoa powder. Beat in as much flour as you can with the mixer. Stir in any remaining flour, the hazelnuts (and dried cherries, if using), and bittersweet chocolate with a wooden spoon.
4. Divide dough in half. Shape each portion into a 9-inch-long roll. Place rolls 4 inches apart on prepared cookie sheet; slightly flatten each roll to 2 inches wide.
5. Bake in preheated oven for 20 to 25 minutes or until a wooden pick inserted near centers comes out clean. Cool on cookie sheet placed on cooling rack for 45 minutes. Reduce oven temperature to 325°F.
6. Cut each roll diagonally into ½-inch-thick slices, slicing carefully with a serrated knife. Place slices, cut sides down, on cookie sheet.
7. Bake in 325°F oven for 8 minutes. Carefully turn slices over and bake for 7 to 9 minutes more or until dry and crisp.
8. Transfer to wire racks and let cool, about 1 hour.

Melted Chocolate

1. Melt 6 oz chopped bittersweet chocolate and butter in top of double boiler over simmering water, stirring twice.
2. Dip one end of each cookie into the melted mixture; let excess drip back into bowl. Place cookies on waxed paper; let stand until set. Makes 2 dozen cookies.

References

1. Better Homes and Gardens Bittersweet Chocolate Biscotti recipe (bhg.com/recipe/cookies/bittersweet-chocolate-biscotti)
2. Better Homes and Gardens Mocha Biscotti recipe (bhg.com/recipe/cookies/mocha-biscotti)