Christmas isn't all about Santa Claus and presents, it's about cookies too. Today, I'm sharing a recipe for one of my favorite Italian cookies. In my opinion, nothing goes better with a cup of coffee or glass of cold milk, than a delicious biscotti does.
I usually buy packaged biscotti from the market, until recently, when I came across an interesting recipe on one of my favorite foodie blogs, Cream Puffs in Venice. What's unique about this recipe is that it breaks the mold of the traditional vanilla biscotti, which doesn't usually have much chocolate and frosting, or any toffee. Here's the recipe, which originates from Dorie Greenspans, Baking: From my Home to Yours.
What you’ll need:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tbsp. instant espresso powder
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 3/4 stick (6 tbsp.) unsalted butter, softened
- 1 cup sugar
- 2 large eggs, beaten
- 1 tsp. vanilla extract
- 1/2 cup almonds, roughly chopped
- 1/2 cup toffee bits
- 3/4 cup semisweet chocolate chips
- 4 ounces white chocolate (for garnish)
How you do it:
- Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
- In a bowl, sift together the flour, cocoa powder, instant espresso powder, baking soda and baking powder.
- In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar on high speed until fluffy (about 2 minutes).
- Add the eggs and vanilla extract and mix for another 2 minutes.
- With the mixer on low speed, slowly add the dry ingredients.
- As soon as the dry ingredients have been incorporated into the batter, remove the bowl from the machine and add the almonds, toffee bits and chocolate chips. You can use a wooden spin to stir them into the dough, but I prefer to use my hands.
- Once you've incorporated all the ingredients, divide the dough in half and roll each half into a log about 12 inches long.
- Carefully transfer the logs to the parchment-lined baking sheet. With your hand, flatten each log so that it's roughly an inch high and about 2 inches wide.
- Bake the logs for 25 minutes. The logs will spread a bit and may even crack a bit, but don't worry.
- After 25 minutes, remove the logs from the oven and let them cool for 30 minutes.
- Using a serrated knife, carefully slice the logs into biscotti. Each biscotto should be about three-quarters of an inch wide. Transfer the biscotti back to the baking sheet and stand them upright.
- Once you've sliced the logs into biscotti, return the biscotti to the oven for 10 minutes.
- Once the biscotti are done, place them on a wire rack to cool.
- When the biscotti are completely cooled, melt the white chocolate over a double boiler. Using a whisk or a fork, drizzle the melted chocolate all over the tops of the biscotti. Let the chocolate set before serving the biscotti.
Note: This recipe will yield roughly 20 - 24 biscotti, depending on how wide you cut them.