Double Chocolate Biscotti
2 cups flour
1/2 cup cocoa powder
1/2 cup cocoa powder
2 Tbsp. dark cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
6 Tbsp. unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature and slightly beaten
1 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
6 Tbsp. unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature and slightly beaten
1 tsp. vanilla
1 cup raw sliced almonds, roughly chopped
12 oz. dark chocolate, melted
Sea salt
Line a large baking sheet with silipats. Preheat the oven to 350°F. Whisk together the flour, cocoa, dark cocoa, baking soda, baking powder and salt in a bowl and set aside. Beat the butter and sugar together for 2-3 minutes, or until the butter is pale in color. Add the eggs and vanilla, and continue to beat for another minute. Reduce speed to low, and slowly add the dry ingredients, mixing until a dough just comes together. Add the almonds, and stir until just incorporated. The dough will be thick and fairly sticky.
Turn the dough onto a clean counter top, and knead the dough lightly to combine any dry ingredients that were not incorporated. Divide dough in half using a bench scraper. Roll each half into a 12" log, and place both on top of the baking sheet (leaving space between them for spreading). Flatten the logs until the are about 3/4"-1" thick and rectangular in shape.
Bake for 25 minutes, or until the logs are firm to the touch. Allow to cool on a baking sheet for 20 minutes.
Remove the dough to a cutting board, and using a serrated knife, cut each log into 1/2-3/4" thick. Line the pieces flat onto the cookie sheet, and bake the cookies again for 15 minutes, flipping once. Transfer to a rack to cool.
Once the cookies are cool, melt the chocolate in a heatproof bowl in the microwave at 15-20 second increments. Place chocolate in a shallow wide dish. Dip the biscotti lengthwise into the chocolate.
Place the biscotti on a parchment-lined baking sheet. Allow the chocolate to set a bit before sprinkling the tops of the biscotti with flaky salt. Allow chocolate to harden completely before storing. Biscotti can be kept in an airtight container for up to a week or more. Makes about 30 biscotti.
12 oz. dark chocolate, melted
Sea salt
Line a large baking sheet with silipats. Preheat the oven to 350°F. Whisk together the flour, cocoa, dark cocoa, baking soda, baking powder and salt in a bowl and set aside. Beat the butter and sugar together for 2-3 minutes, or until the butter is pale in color. Add the eggs and vanilla, and continue to beat for another minute. Reduce speed to low, and slowly add the dry ingredients, mixing until a dough just comes together. Add the almonds, and stir until just incorporated. The dough will be thick and fairly sticky.
Turn the dough onto a clean counter top, and knead the dough lightly to combine any dry ingredients that were not incorporated. Divide dough in half using a bench scraper. Roll each half into a 12" log, and place both on top of the baking sheet (leaving space between them for spreading). Flatten the logs until the are about 3/4"-1" thick and rectangular in shape.
Bake for 25 minutes, or until the logs are firm to the touch. Allow to cool on a baking sheet for 20 minutes.
Remove the dough to a cutting board, and using a serrated knife, cut each log into 1/2-3/4" thick. Line the pieces flat onto the cookie sheet, and bake the cookies again for 15 minutes, flipping once. Transfer to a rack to cool.
Once the cookies are cool, melt the chocolate in a heatproof bowl in the microwave at 15-20 second increments. Place chocolate in a shallow wide dish. Dip the biscotti lengthwise into the chocolate.
Place the biscotti on a parchment-lined baking sheet. Allow the chocolate to set a bit before sprinkling the tops of the biscotti with flaky salt. Allow chocolate to harden completely before storing. Biscotti can be kept in an airtight container for up to a week or more. Makes about 30 biscotti.
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