Chocolate Nut Biscotti
This great recipe is from the Ghirardelli Chocolate Company. The small amount of coffee in this recipe provides a subtle mocha flavor that enhances the chocolate. Using bittersweet chocolate provides a rich chocolate taste. After the twice-baked cookies are cooled, either leave plain or dip the cookie ends in bittersweet or semi-sweet chocolate.
Recipe type: Dessert | Shaped Cookies | Twice Baked Cookies
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Lightly Greased and Floured Oven Temp: 325° Yield: 2½ Dozen Storage: Airtight Container, Room Temperature
Help: Cookie Hints and Tips, Melting Chocolate, Chocolate Types
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accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Cookie Hints and Tips, Melting Chocolate, Chocolate Types
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Dough:
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 2 tablespoons instant coffee
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour, plus additional for work surface
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 bar (4 ounces) Ghirardelli 60% Cacao Bittersweet Chocolate, melted
- 1 cup walnuts or pecans, coarsely chopped
Topping:
- 1 bar (4 ounces) Ghirardelli 60% Cacao Bittersweet Chocolate, melted, or ½ cup semi-sweet chocolate chips, melted (optional)
Instructions
Preheat oven to 325 degrees F. Prepare 2 large baking sheets; lightly grease the sheets with shortening and dust with flour.
Dough:
- In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs, instant coffee, and vanilla; beat until thoroughly mixed. Add flour, baking powder, and salt; stir until well mixed. Add melted chocolate and nuts, stir until mixed.
- Divide the dough into 2 equal pieces. On a lightly floured surface, shape the dough into two logs, each 14 inches long, 1½ inches wide, and 1 inch thick. The log should be slightly rounded in the center.
- First Bake: Bake for 25 minutes or until lightly browned. Remove from oven; leave cookies on the baking sheets, place on a wire cooling rack to cool slightly.
- Cut each log diagonally into ¾ inch slices. Tip: My favorite tool to cut biscotti cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to slice the cookies.
- Second Bake: Lay slices flat on the baking sheet, return to oven and bake for 10 minutes. Turn slices over and continue to bake an additional 10 minutes. Remove cookies from baking sheets with a metal spatula and place on wire cooling racks to cool.
Topping:
- Melt chocolate in a medium heavy saucepan over low heat; stir constantly with a rubber spatula or wooden spoon until melted so chocolate does not burn. Remove from heat and cool slightly. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.
- Dip the end of each biscotti halfway into the melted chocolate, then place on wax paper until chocolate is set and firm.