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 Chocolate Biscotti

2 cups all-purpose flour
3/4 cups cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 tablespoons unsalted butter, melted
1/3 teaspoon freshly ground black pepper
1 1/4 cups almonds, walnuts or hazelnuts (toasted and very coarsely

Adjust the oven rack to the center and preheat the oven to
350 degrees.  Line a baking sheet with parchment paper. In a
large bowl, sift together the flour, baking soda, salt, and pepper.
In a separate bowl, whisk together the eggs, sugar,
vanilla, and almond extract. Make a well in the center of the dry
ingredients and mix in the eggs, along with the melted butter
(or finely ground chocolate). Stir in the nuts. With damp hands,
form the dough into two 14-inch logs, spaced evenly
on the baking sheet. Bake for 25 minutes. Remove from
oven and cool 10 minutes.  Using a long serrated knife, slice the
dough diagonally into 1/2-inch cookies.
Arrange cookies, cut side down on a baking sheet and return to oven an
additional 20 minutes. If you like extra-crisp biscotti, flip them over midway
during baking and bake them a few minutes longer. Cool completely
and store in an airtight container.
About 50 cookies

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