I brought these biscotti to Emily’s Holiday Open House on Sunday. They were a hit — crunchy, chocolatey, and everyone agreed they tasted like a rich brownie with a satisfying snap. Joelen from Joelen’s Culinary Adventures was there and loved how the texture balanced the deep chocolate flavor. I also enjoyed using the roasted cacao nibs TCHO sent for tasting; they add a pleasant crunch and an intense cocoa note.
If you haven’t experimented with cacao nibs, they’re worth trying. They work well in both sweet and savory dishes — I was surprised to find a suggested use with green beans. Their crunchy, slightly bitter cocoa flavor can elevate cookies, granola, baked goods, or even a vegetable side.
Below is the adapted recipe for Chocolate Biscotti. The word “biscotti” literally means “twice baked,” which explains the two oven steps. It can take a bit of time because of the double bake and cooling, but the method is straightforward and forgiving. The original recipe listed six servings (likely about 12 biscotti), but I divided the dough into smaller pieces and made about 24 shorter biscotti. The recipe here reflects my adaptation.
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Chocolate Biscotti
Ingredients
- 1 stick (4 ounces) butter
- ¾ cup plus 1 tablespoon sugar
- 2 large eggs
- 1 ½ cups flour
- ⅔ cup unsweetened cocoa powder
- ¼ cup cacao nibs (optional)
- 1 teaspoon salt
Instructions
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Preheat the oven to 350°F. In a mixing bowl, cream the butter and sugar with an electric mixer until light. Beat in the eggs until well combined. On low speed, add the flour, cocoa powder, cacao nibs (if using), baking powder and salt, mixing just until incorporated. Transfer the dough to a parchment-lined baking sheet and divide into two equal portions. Shape each portion into a log about 1 by 4 by 5 inches. Bake for 20 minutes, then let the logs cool for 20 minutes. Leave the oven on.
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Using a serrated knife on a work surface, slice each log crosswise into 12 pieces (or smaller slices if you prefer more pieces). Arrange the slices upright on the baking sheet and bake until firm and dry, about 15 minutes. Remove and let the biscotti cool completely on the pan. They pair beautifully with coffee, tea, or hot chocolate.
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Source: Adapted from Every Day with Rachael Ray, December/January 2009