Extreme Chocolate Biscotti

Extreme Chocolate Biscotti
Staff Writer

Hedy Goldsmith

"I think of these as the rock stars of the cookie world," says Goldsmith. "Simple to make and loaded with lots of big flavors, these biscotti taste even better the longer they sit… but they are so fantastic, they probably won’t last very long."

Ingredients

  • 1 1/4  Cup  all-purpose flour
  • 1/4  Cup  natural dark cocoa powder
  • 1  Teaspoon  baking powder
  • 1/4  Teaspoon  kosher salt
  • 1  Cup  sugar
  • 2  Tablespoons  finely grated tangerine zest
  • 1 1/2  Cup  whole natural almonds
  • 8  Ounces  bittersweet chocolate, chopped into 1/2-inch pieces
  • 1/4  Cup  cocoa nibs
  • extra-large eggs, at room temperature
  • extra-large eggs, at room temperature
  • 2  Teaspoons  honey
  • 1  Teaspoon  vanilla bean paste or pure vanilla extract

Directions

Position a rack in the center of the oven, and preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a nonstick liner.

Sift together the flour, cocoa powder, baking powder, and salt.

In a large mixing bowl, combine the sugar and tangerine zest. Using your hands, rub the zest into the sugar to release the tangerine oil. Add the flour mixture, almonds, chocolate, and cocoa nibs. Mix until well blended.

In a small bowl, stir together the eggs, egg yolk, honey, and vanilla until well blended. Pour the egg mixture over the dry ingredients, and using your hands, mix well. The mixture will feel dry at first, and then it will come together to form a wet dough.

Scrape the dough onto the center of the prepared baking sheet. Using damp hands, shape it into a log about 14 inches long and 3 inches wide. Go ahead and rewet your hands if the dough gets sticky.

Bake for 36-38 minutes, until the log gives slightly when pressed. Do not overbake the log or you’ll have trouble cutting it into neat slices. Move the baking sheet to a wire rack and let cool completely, about 2 hours. Don’t be tempted to cut these while they are warm — the chocolate will ooze and the slices will be very crumbly. (At this point, the biscotti can also be covered and stored at room temperature for up to 1 day before proceeding).

Reduce oven temperature to 275 degrees.

Carefully remove the log from the parchment paper or liner and place on a cutting board. Using a serrated knife and a sawing motion, cut the log on the diagonal into ½-inch-thick slices. Line the baking sheet with a fresh sheet of parchment paper or nonstick liner.

Place the slices on the baking sheet, cut side down, leaving a little space between them. Bake for 18-20 minutes, until they are dry. The second bake creates that great crunchy biscotti texture. To test for doneness, pull one out of the oven after 18 minutes and let it cool slightly. It should be very dry and firm at this point. If it feels right, pull the baking sheet out, set it on a wire rack, and let the biscotti cool completely. Store them in an airtight container for up to 2 weeks. The longer they sit, the more the flavor develops.

Nutritional Facts

Total Fat
8g
11%
Sugar
8g
9%
Saturated Fat
3g
13%
Carbohydrate, by difference
30g
23%
Protein
3g
7%
Calcium, Ca
38mg
4%
Fiber, total dietary
5g
20%
Folate, total
9µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
7mg
2%
Phosphorus, P
27mg
4%
Selenium, Se
1µg
2%
Sodium, Na
141mg
9%
Water
13g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.