These Chocolate Biscotti Are Mind-Blowingly Good | Julia At Home (S5 E3)

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Biscotti, the Italian cookies that are baked twice, should be twice as nice if chocolate-flavored.

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41 Comments

  11. Great recipe. In order to reduce the second bake time in half to 15 minutes, I place the cut slices directly on the wire rack without a baking pan underneath. Both sides are exposed directly to the oven heat so they dry out quicker. During this baking time, I prep the next batch of raw ingredients. And the baking pan cools enough to put the next set of dough on it. With the parchment paper, you can prep the next loaves on the counter before the pan has cooled from the prior batch. It's great to make these in advance before holidays and store in tins allowing the flavors to become more pronounced.

  18. 1.25 cups lightly toasted nuts; coarsely chop 1 cup and set aside, then finely grind the remaining quarter cup
    1.25 cups all-purpose unbleached flour
    1/2 cup unsweetened cocoa powder 
    2 tsp baking powder
    1 tsp instant espresso powder
    1/4 tsp table salt
    Thoroughly combine the dry ingredients
    Whisk two eggs until light colored and foamy
    Add:
    1 cup sugar
    4 Tbsp unsalted melted butter
    1/2 tsp vanilla
    Combine liquid ingredients
    Add half the dry mixture to the egg mixture and fold in, then add the remaining dry ingredients and the coarsely chopped nuts and combine.
    Shape dough into two rectangles, 8" x 3", on parchment paper.
    Wash with an egg wash made with one egg white, and a pinch of salt
    Bake at 325º for 30 minutes, or until puffy and with a crackled top.
    Cool 30 minutes, then slice each rectangle into 1/2" thick slices.
    Place slices on a wire rack and bake at 325º for another 30 minutes.
    Cool for at least an hour.

  32. I recently purchased the Test Kitchen's recommended Dutch-processed cocoa powder "Droste" from Amazon and I've been looking for a way to try it, so I'm literally headed to my kitchen now!

    I am trying to improve my eating habits though and while this appears to be a rather healthy recipe already, I think I'll make it with my favorite monk fruit & allulose blend sweetener instead of white sugar to cut the calories. I'll also substitute 1/2 of the white flour with "white whole wheat" flour to lower the glycemic index a bit. That should make these little gems both nutritious and guilt free! Thanks for sharing Miss Julia and ATK!

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