Biscotti Cioccolato
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 5ounces (1 cup) whole unblanched almonds
- 1¾cups unsifted unbleached flour
- ⅓cup unsweetened cocoa powder (preferably Dutch-process)
- 1teaspoon baking soda
- ¼teaspoon salt
- 2tablespoons instant espresso or coffee powder
- 4ounces bittersweet or semisweet chocolate
- 3large eggs
- 1teaspoon vanilla extract
- ½teaspoon almond extract or ¼ teaspoon bitter almond extract, optional
- 1cup granulated sugar
Nutritional analysis per serving (40 servings)
81 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 2 grams protein; 52 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 350 degrees. Toast the almonds in a shallow pan for about 12 minutes. Set aside to cool.
- Step 2
Adjust two racks to divide the oven into thirds and adjust the oven to 300 degrees. Line two cookie sheets with parchment paper or with aluminum foil, shiny side up, and set aside.
- Step 3
Sift together the flour, cocoa powder, baking soda, salt and espresso or coffee powder. Set aside.
- Step 4
On a cutting surface, with a heavy knife, shred the chocolate fine. Place the shredded chocolate in the bowl of a food processor fitted with a metal chopping blade. Add about a half-cup of the sifted dry ingredients and process for 20 to 30 seconds, until the chocolate is very fine.
- Step 5
In the large bowl of an electric mixer, beat the eggs, vanilla and almond extract, if using, just to mix. On low speed, add the processed chocolate mixture, the remaining sifted dry ingredients and the sugar. Beat to mix. It will be a stiff mixture.
- Step 6
Remove the bowl from the mixer and stir in the almonds.
- Step 7
Turn the dough out onto a floured surface. Form it into a mound. Cut it in half. Flour each half, and with your hands, form them into sausage shapes about 12 inches long. Place each sausage shape diagonally on a lined cookie sheet. Straighten the shapes and brush off any excess flour.
- Step 8
Bake two sheets at a time for 50 minutes, reversing the sheets top to bottom and front to back once during baking to insure even baking.
- Step 9
Remove the sheets from the oven. Let cool for about 10 minutes.
- Step 10
Then transfer the baked strips to a cutting board. With a serrated bread knife, carefully cut the strips on a sharp angle into cookies about a half-inch wide. (At this stage the cookies are fragile.)
- Step 11
Carefully place the cookies, on the cut side, on the cookie sheets and bake again at 300 degrees for about 40 minutes, turning them upside down after 15 or 20 minutes, until the cookies are completely dry and crisp.
- Step 12
Turn off the heat, open the oven door and let them cool in the oven. tore them in airtight containers.
Private Notes
Comments
This is the go-to biscotti recipe in our family. I've made it many times and with variations. We prefer sliced almonds to whole (easier to cut) and the taste of espresso powder is more pronounced vs. instant. Bob's Gluten Free flour and general purpose flour work best; cake flour produced flatter biscotti. A heaping cup of sugar is not too much. And, don't let cool >10 min. or they'll crumble when cut. When we make these for gifts, we drizzle chocolate on top.
The best biscotti ever. An old Maida Heatter recipe. I make them every Christmas.
i have been making these as xmas presents since the NYT article came out, 1989. They have a long shelf life if packed in a tight cookie tin. The best!
These were delicious! I used 1 cup finely grated semisweet chocolate and almond slivers instead of whole almonds.
Excellent recipe! One note — as you work through Step 5, the dough becomes extremely stiff, so if you’re using a stand mixer with the whisk attachment to combine the eggs and vanilla, learn from my mistake and switch to the paddle or dough hook before you add the dry ingredients.
This recipe works well. Not too sweet. Instant coffee (decaf), almond extract, and vanilla round it out nicely. For the longest time, I avoided making biscotti because I couldn’t visualize how to roll out the dough into logs, bake, cut on the diagonal, and bake again. Amanda Hesser has a great video on Food52 which helped. I use her technique of pressing nuts into the dough, folding the dough like a letter lengthwise, and cutting down the middle. Here it is: https://m.youtube.com/watch?v=XnsZ7Pg
Advertisement