biscotti! the first time i made these was on a saturday morning. i looked down at the steaming mug of coffee in my hand and was reminded of the almond flavored, chocolate-dipped cookies. and then, of course, i was craving one and wondering how exactly one went about making them.
the first time i ever had biscotti was when i was younger and saw my grandma having one to accompany her morning coffee. sure, i'd probably already had two of the delightfully sticky cinnamon flake buns papa (grandpa) brought home from the bakery every morning, but i saw chocolate. besides, i'd never seen one of these things before and my curiosity got the best of me. when my grandma informed me that they were, in fact, cookies, i couldn't believe it. no way. cookies aren't supposed to look like sticks. but then, grandma led me to the kitchen, pulled one out of the cupboard, and offered it to me. obviously i accepted and it was so good.
which brings me back to the no-biscotti dilemma of that saturday morning. i did a quick search, pulled up a recipe, and got to have biscotti with my coffee after all... well, after i warmed it back up again that is.
today's biscotti recipe isn't for the classic almond cookies dipped in chocolate, but don't worry, i definitely didn't forget the chocolate. these are triple dark chocolate sea salt biscotti. they're dark chocolate cookies that are full of dark chocolate chips, drizzled with dark chocolate, and finally topped with a sprinkling of sea salt. a match made in heaven if you ask me.
which brings me back to the no-biscotti dilemma of that saturday morning. i did a quick search, pulled up a recipe, and got to have biscotti with my coffee after all... well, after i warmed it back up again that is.
today's biscotti recipe isn't for the classic almond cookies dipped in chocolate, but don't worry, i definitely didn't forget the chocolate. these are triple dark chocolate sea salt biscotti. they're dark chocolate cookies that are full of dark chocolate chips, drizzled with dark chocolate, and finally topped with a sprinkling of sea salt. a match made in heaven if you ask me.
to start making these babies you combine your eggs, espresso, butter, vanilla, and sugar in one bowl; and your flour, cocoa powder, salt, and baking powder in another. after thats done, gradually mix your dry ingredients into the wet. once everything is thoroughly combined, add the chocolate chips. take your dough out of the bowl, form it into a rectangle on a baking sheet lined with parchment paper and slide it into a 350º oven for about 35 minutes.
when it's ready to come out, let it cool before cutting the biscotti out with a serrated knife. finally, place them on their sides and pop them back in the oven for fifteen minutes; then take the biscotti back out, flip them, and give them another fifteen in the oven. then you're done, bon appétit!
2. in a large bowl or the bowl of a stand mixer, combine butter and sugar. then add the eggs, vanilla, and espresso.
3. in a separate bowl whisk together the cocoa, flour, baking powder, and salt.
4. gradually add the cocoa mixture to the butter mixture.
8. bake for 35-40 minutes.
9. when you remove it from the oven, it should spring back when you poke it.
10. let cool for 20 minutes, then cut the biscotti out about 1 inch thick with a serrated knife.
11. place the biscotti on their sides back on the baking sheet and put them in the oven for 10-15 minutes. remove them from the oven and flip them onto the other side, bake again for 10-15 minutes.
12. let the cookies cool.
13. if you want to drizzle them with chocolate, begin melting your dark chocolate wafters (if using) according to package instructions. if you are using bakers chocolate, begin by heating your heavy cream over medium heat. when the cream starts to simmer, remove it from the heat and pour it into a bowl with the chocolate. begin stirring immediately and keep stirring until the chocolate is melted.
14. dip a spoon in the chocolate and drizzle it back and forth over the biscotti.
15. finish it off by sprinkling salt onto the chocolate while it is still wet.
recipe
makes about 9 biscotti
ingredients
biscotti:
- 1/2 cup butter, softened.
- 1/2 cup sugar.
- 2 eggs.
- shot of espresso.
- 1/2 tsp. vanilla extract.
- 3/4 cup cocoa powder.
- 1 1/2 cups flour.
- 1 tsp. baking powder.
- pinch of salt.
salted chocolate drizzle (optional):
- 1 oz semi-sweet bakers chocolate or semi-sweet chocolate chips.
- 2 tbsp. heavy cream.
or
- 1 oz dark chocolate melting wafers.
- salt.
method
1. preheat the oven to 350º f2. in a large bowl or the bowl of a stand mixer, combine butter and sugar. then add the eggs, vanilla, and espresso.
3. in a separate bowl whisk together the cocoa, flour, baking powder, and salt.
4. gradually add the cocoa mixture to the butter mixture.
5. mix in the chocolate chips.
5. the dough should be easy to handle and shape, not sticky. if your dough is too sticky, add more flour as needed.
6. take the dough out of the bowl and form into a 10x6 rectangle on a baking sheet lined with parchment paper.
7. lightly sprinkle salt over the dough.5. the dough should be easy to handle and shape, not sticky. if your dough is too sticky, add more flour as needed.
6. take the dough out of the bowl and form into a 10x6 rectangle on a baking sheet lined with parchment paper.
8. bake for 35-40 minutes.
9. when you remove it from the oven, it should spring back when you poke it.
10. let cool for 20 minutes, then cut the biscotti out about 1 inch thick with a serrated knife.
11. place the biscotti on their sides back on the baking sheet and put them in the oven for 10-15 minutes. remove them from the oven and flip them onto the other side, bake again for 10-15 minutes.
12. let the cookies cool.
13. if you want to drizzle them with chocolate, begin melting your dark chocolate wafters (if using) according to package instructions. if you are using bakers chocolate, begin by heating your heavy cream over medium heat. when the cream starts to simmer, remove it from the heat and pour it into a bowl with the chocolate. begin stirring immediately and keep stirring until the chocolate is melted.
14. dip a spoon in the chocolate and drizzle it back and forth over the biscotti.
15. finish it off by sprinkling salt onto the chocolate while it is still wet.
