M akes abo u t 4 d o z e n bisc o t t i
9 oz. (13/4 cups) hazelnuts
101/2 oz. (22/3 cups) unbleached allpurpose flour
31/2 oz. (1 cup) Dutch-processed
cocoa powder
11/2 tsp. baking soda
1/4 tsp. salt
2 cups sugar
11/2 Tbs. finely ground darkroast coffee beans or instant
espresso powder
4 oz. (2/3 cup) chocolate chips
5 large eggs
11/2 tsp. pure vanilla extract
12 oz. white chocolate
Covering one side of these
chocolate biscotti with white
chocolate gives them an elegant
look and a moister texture.
- Heatthe oven to 325°F. Toast
the hazelnuts on a baking sheet
for10 to 15 minutes, untilthey
emit a nutty aroma but haven’t
turned dark brown inside. Ifthey
still have skins, coverthe nuts
with a dishtowel or papertowels
for a few minutes after you take
them out ofthe oven, and then rub the nuts with the towelto remove the
skins. Set aside to cool. - Putthe flour, cocoa powder, baking soda, salt, sugar, and ground coffee
beans into the bowl of an electric mixer fitted with a paddle. Combine these
ingredients on medium-low speed and then toss in the nuts and chocolate
chips. In a separate bowl, lightly whisk togetherthe eggs and vanilla extract.
With the mixer running on low speed, slowly add the egg mixture to the mixing
bowl and mix untilthe dough comes together. Remove the bowl from the
mixer and mix in any remaining dry ingredients from the bottom by hand. - Divide the dough into 4 equal parts. With floured hands, roll each partinto a
log about10 inches long and 2 inches in diameter. Place the logs 4 inches apart
on greased or parchment-lined baking sheets. Bake the logs at 325°F for 30 to
35 minutes, untilthe sides are firm,the tops are cracked, and the dough inside
the cracks no longer looks wet. Remove the baking sheets from the oven and
reduce the oven temperature to 300°F. Letthe logs cool on the baking sheets
for atleast10 minutes before slicing. Cutthe logs on a slight diagonal into
3/4-inch-thick slices. Place the biscotti flat on the baking sheet and dry them in
the oven for about 25 minutes, untilthe biscotti offer resistance when
pressed. Transferthe biscottito a rack to cool. - While the biscotti are cooling, chop the white chocolate and meltitin a
microwave on low power or in a double boiler over simmering water. With a
knife, spread white chocolate on one cut side of each cooled biscotti. Putthe
biscotti, white-chocolate side down, on a parchment-lined baking sheet.
Allow the chocolate to harden. Peelthe biscotti from the parchment and
store in an airtight container. —Emily Luchetti
how to make biscotti
Don’t overmix the batter orthe
biscotti will be fine-crumbed and
dense. Turn the dough out ofthe
mixing bowl while it’s still crumbly
and knead in the last bit of flour
by hand.
It doesn’ttake much pressure to form
logs—simply roll outthe dough with your
hands. A marble surface stays cool and
helps keep the dough from sticking
For small biscotti, shape the dough into
long, narrow logs. For larger biscotti, make
the logs wider and shorter.
A sharp chef’s knife cuts cleanly through
the once-baked logs. Atthis pointthe
cookies are firm but not brittle.
Biscotti shouldn’t change color during
the second baking, so poke them to tell if
they’re done. Press on the cake part(the
nuts will burn you)—it should feel dry and
offer some resistance.