The pastry department is always the most popular part of the kitchen amongst the rest of the staff in a restaurant. For one thing, anytime there is a staff birthday, you’re called into service to make the cake for the party. And since everyone has a birthday, everyonehas to be nice to you the other 364 days of the year. Another thing is that regular cooks liketo snack on anything sweet.
When I was a professional baker, whenever I made biscotti, the ends and broken bits would end up on a plate in the pastry department. Almost immediately, as if on cue, the staff would swoop down for the kill the moment the rounded ends hit the plate, and scarf them down.
After chewing for a moment, invariably, someone would always say, “You know…(pause)…I like biscotti better only once-baked.” That’s fine with me, but the word biscotti means twice-cooked in Italian, so they’re not biscotti unless they are crisped again, after baking.
Another thing that cooks like to dowas to say, anytime I had to walk through the kitchen carrying a cake or tart, without fail, would say, “Hey! Is that for me?!” followed by a chuckle at their brilliant humor.The first few times, I just smiled gamely and let them pretend they were actually amusing me. After the 756th time, it became a bit tiresome
But when you make them yourself, you’re welcome to help yourself, which I do with these chocolate biscotti. Thesecrisp, twice-baked treatsare the perfect dunking cookie witha shot of espresso or glasses of vin santo. Thesearen’t overly sweet but pack a nice bite of bittersweetof chocolate flavor.
Chocolate Biscotti
Use a good-quality cocoa powder. You can use natural or Dutch-process for these, whichever one you like. Just remember that the chocolate flavor of the finished cookies is dependent on the quality of cocoa powder you use. So it’s worth using a decent one. I used Valrhona. See notes below on ingredients.If you like extra-crisp biscotti, you can flip each one over midway during the second baking, in step #6. I sometimes smear one side of the cookies with melted dark chocolate. (And omit the sugar glaze.) When dipped in a warm espresso, I can’t imagine anything better.
Servings 50 cookies
For the biscotti
- 2 cups (280g) flour
- 3/4 cups (75g) top-quality cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (200g) sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (125g) almonds, toasted and very coarsely-chopped
- 3/4 cups (120g) chocolate chips
For the sugar glaze
- 1 large egg
- 2 tablespoons coarse or crystal sugar, (see Notes)
Preheat the oven to 350F (180C) degrees.
In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.
In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.
Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart.
Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the logs liberally with the egg. (You won’t use it all). Sprinkle the tops with the coarse or crystal sugar and bake for 25 minutes, until the dough feels firm to the touch.
Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.
Once baked, cool the cookies completely then store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in melted chocolate, then cooled until the chocolate hardens.
Notes: The sugar I use in France, is called cassonade, a coarse-grained, naturally-colored sugar that resists melting.
In the United States, one can find similar sugars, such as C & H Washed Hawaiian Sugar or Florida Crystals demerara, available in supermarkets or natural food stores. Turbinado or demerara sugars are also available online. If you don’t have any, you can skip the egg wash and sugar glaze.
Valrhona cocoa powder is available in bulk on Amazon. The best-value is the 3kg pack, which conveniently comes in three separate sealed bags so if you have two baking friends, it’s easy to go in on a shipment.
Related links and recipes:
Chocolate FAQs
Cocoa powder FAQs
Chocolate-dipped Florentines
American Baking in Paris
How to Temper Chocolate
Chocolate Idiot Cake
Cheesecake Brownies
Chocolate-Coconut Macaroons
FAQs
Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time.
Why are my biscotti not crunchy? ›
If your biscotti are too soft then it is likely that the cookies were not baked for long enough second time around. If your biscotti slices are around 1/2cm/1/4 inch thick then they should only need around 20 minutes in an oven preheated to 180c/350F to dry out sufficiently.
Can I use baking soda instead of baking powder in biscotti? ›
If you can't find baking powder you can make you own.
Baking soda is a common leavener used in baking, cookies muffins and biscotti when certain ingredients are also included.
Are biscotti healthier than cookies? ›
In terms of health regular cookies are a high-calorie treat because of their higher moisture content, which also causes them to contain more fats and sugars. However, because of their drier texture, biscotti usually have lower fat and sugar content. However, it is vital to practice portion control, for both options.
What is the secret to good biscotti? ›
12 Tips For Making The Absolute Best Biscotti
- Use room-temperature ingredients. ...
- Boost the flavor with spices, extracts, and zest. ...
- Toss in some add-ins for flavor and texture. ...
- Let the dough chill before shaping. ...
- Use floured or greased hands to shape the dough. ...
- Shape the dough into a smaller loaf than you want.
Despite their centuries-old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs only, which is the traditional method, while others swear by butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.
How do you keep homemade biscotti crispy? ›
How to Store Biscotti: Maximize Crunch & Prevent Soft Biscotti. To store biscotti, keep it in an airtight container at room temperature. Lining the container with a paper towel will help soak up any excess moisture that finds its way in.
What makes biscotti softer? ›
I make Biscotti all the time and for a softer version just cook them less time.. I bake the log for 15 minutes at 375 F then remove from oven let cool. then slice put back in oven for just five minutes standing up... Remove and you are done!
What happens if you forget baking powder in biscotti? ›
Baking soda is a leavening agent. It creates air bubbles (technically, carbon dioxide) in your batter, when heated. Without it, your baked goods will not rise to the desired levels and the airy texture you're looking for will be adversely affected.
How do you make biscotti less hard? ›
For softer cookies, simply bake them for a little less time than the recipe specifies. For biscotti that can stand up to dunking, bake until they are as crunchy as you like.
How Long Does Biscotti Last? Your homemade biscotti will last for up to one month in an airtight container at room temperature. If you want to keep the biscotti longer, you can freeze it for up to three months.
What is the difference between American and Italian biscotti? ›
Here it is, a biscotti recipe everyone can enjoy — unlike classic Italian biscotti, which are quite hard, these are light and crunchy. Biscotti bake twice rather than once, and thus take a bit longer start-to-finish than normal drop cookies.
What's the difference between biscotti and cantuccini? ›
The main difference between Cantucci and Biscotti is their origin, Cantucci is from Tuscany, and Biscotti is from the region of Emilia-Romagna. Cantucci is typically made with almonds, while Biscotti are made with all-purpose flour and a variety of nuts and chocolate or nothing.
Are biscotti good for you? ›
Unlike many traditional cookies, biscotti are often lower in fat and sugar. Add some heart healthy nuts and you have a satisfying and relatively light treat! This delicious cookie can easily be made vegan & vegetarian friendly.
Should you refrigerate biscotti dough? ›
If the dough contains melted chocolate or other ingredients that make it sticky and hard to handle, simply refrigerate for at least an hour so it hardens more before kneading and shaping.
Can biscotti dough be refrigerated overnight? ›
If you are. having trouble forming it into logs, simply place the. dough in a floured bowl and refrigerate for at least 30. minutes (or even overnight).
How long to chill dough before baking? ›
Chilling the dough doesn't just firm it up, it lets the flour fully hydrate to get a better texture in the cookie and less spread when baking. 4 hours is my bare minimum so you're probably fine. I prefer a 24-48 hour chill on all my cookies when time allows.
Do you need to chill dough? ›
The longer you chill the dough, the more flavor will develop. The flour will also absorb more of the moisture so the thicker and chewier the final texture will be.
