Chocolate Chip BiscottiYum
I made a batch of this Chocolate Chip Biscotti over the holidays. It just didn’t last long enough to photograph. So then…I made another batch.
I’m finding a pattern here when I make a David Lebovitz recipe. Once is not enough. This is hands-down the Best Chocolate Chip Biscotti recipe ever!
Thanks to David, for another great recipe involving chocolate …and nuts!!
The first time I made David’s chocolate biscotti, I followed the recipe precisely. But…the second time around…I used hazlenuts in lieu of the almonds, and I added another 1/2 teaspoon of vanilla extract in lieu of the almond extract. Either way…this is perfect Chocolate Chip Biscotti. Be sure to use a good quality cocoa for the best flavor. Valhrona or Scharffen Berger. I used Scharffen Berger cocoa, because it’s what I had on hand….
I know you’ll love this Chocolate Chip Biscotti!!
Chocolate Chip Biscotti
Total Time: 1 hour - 15 minutes
- 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 Glaze
- 1 large egg
- 2 tablespoons coarse sugar (such as turbinado)
- Preheat the oven to 350F 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 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.