I have to admit, this time last year if someone had of told me I would be making, eating and ENJOYING biscotti, I would have told them they were nuts! Those horrible hard sticks that break your teeth, ewwww! Well, a year later I must confess I now love biscotti. I am not sure if I should thank or curse Mike at work for encouraging me to try my hand at making them (only because he wanted some, haha). Since then I have researched quite a few recipes, though I have only tried a few because I can’t stop eating them. I made two batches on the weekend, almond cherry and a new Chocolate one from; Fresh from the Oven, I have wanted to try a chocolate one for a long time, I had all the ingredients and these ones looked delicious!
Adapted from Fresh from the Oven
2 1/4 cups unbleached all-purpose flour
1/4 cup cocoa powder – I used ruby red
1 tsp baking soda
1 1/2 cups granulated sugar
1 tsp salt
1 cup walnuts
1/3 cup almonds
1 1/2 cups Chocolate chips
4 large eggs, at room temperature
1. In a food processor, pulse the flour, cocoa,baking soda,salt, 1 cup of chocolate chips and walnuts, until chocolate chunks and walnuts are coarsely ground
2. In a bowl of electric mixer using the whisk attachment, beat the whole eggs, and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk.
3. Switch to the paddle attachment. With mixer on low-speed, add the flour mixture.
4. When it’s well combined, add in the nuts and chocolate and stir by hand, using a large spatula.
5. Divide into 3 and form into flat logs on a parchment paper lined baking sheet
6. Bake until logs are just firm to the touch, 25-30 minutes. Transfer baking sheets to a wire rack to cool completely, about 20 minutes.
7. When the logs are cool enough to handle, use a serrated knife to cut biscotti. Arrange slices, cut sides down. Bake until biscotti are firm to the touch and completely dry 15-17 minutes.
I think these chocolate biscotti are my favourite! They are so chocolately and have a hint of nut flavour from the ground nuts. I love the texture of these ones, they are more firm with a smaller crumb, not quite as crumbly as others I have made. This is the final picture because they were all gone before I got around to taking ‘the nice picture’.
They were amazing dunked in a cup of mint tea, I will admit to having 4 in one cup of tea! A definite keeper!
Almost a year later I remade these biscotti, they were as delicious as I remembered. This time I was able to get a picture of the final product