that's right. i'm giving you a double dose of chocolate this week. i have been on a serious biscotti kick every since i made THESE BISCOTTI from joy the baker. i've whipped them up for photo shoots, ladies gift baskets and they are going in my annual basket of christmas goodies i give as gifts (whoops, ruined the surprise).
i've experimented with a plethora of different flavor combinations, but i just keep coming back to this double chocolate stunner. this is the perfect unexpected but delicious treat to give at your last minute cookie exchanges, for your coworkers you don't know what to get or just for yourself to dunk into your coffee at christmas morning. i even gave mine a pretty coat of some edible paint (shop edible paint HERE) to fancy them up when giving them as gifts.
dark chocolate dipped chocolate chip biscotti
serves: 2 dozen biscotti
prep time: 20 minutes
bake time: 45 minutes
time to dip: 30 minutes
total time: 2 hours
ingredients: 3 cups all purpose flour. 1 tsp baking powder. .75 tsp kosher salt. .5 cup room temperature butter. .75 cup sugar. 3 eggs. 2 tsp vanilla extract. 1.5 cups semi sweet chocolate. 8 oz dark chocolate. 1 glass or heat proof bowl. 1 pot of water. parchment paper. baking sheet. rubber spatula.
start by preheating your oven to 375 degrees f. in the bowl of your stand mixer, cream together the butter and sugar till it is light in color and well combined. about 2 minutes. combine the flour, baking powder and salt together and set aside.
add your eggs in to the mixture one at a time. after each one, push down the edges of batter down the sides of the bowl with a rubber spatula.
add in the vanilla extract.
pour in all the dry ingredients at once and mix on low until the dough comes together.
dump in your chocolate chips and mix on slow till just combined.
line your baking sheet with parchment paper. make two dough logs so that your biscotti will be the size you like. i like mine 6-7 inches long (i like a big biscotti). bake until the edges of your logs begins to turn golden. 20-25 minutes. turn the oven down to 300 degrees f.
allow the biscotti to rest for 20 minutes. using a serrated knife, slice your log into .75-1 inch thick slices. lay each slice on its side and bake for an additional 15 minutes. 20 if you like them really crunchy. now you have a choice. if you DON'T want to dip yours in chocolate which is a perfectly respectable decision. BUT if you do want to go that extra mile, allow your biscotti to cool to room temp. while they are cooling, set up a double boiler. if you are not familiar with a double boiler or tempering (melting) chocolate, HERE IS A GREAT VIDEO. if you are, great! get that dark chocolate melting. when the biscotti have cooled, lay out some extra parchment paper. dip one end of each biscotti into the melted chocolate and using a spoon, gently coat the dipped end in an even layer of dark chocolate. allow the excess chocolate to drip off and then set the biscotti on parchment to dry. allow the chocolate to harden completely (about 20-30 minutes, quicker if you pop them in the fridge) and enjoy or store in an airtight container till you are ready to use them. you can store them for a week or so before they stale.
xo, a
dark chocolate dipped chocolate chip biscotti
serves: 2 dozen biscotti
prep time: 20 minutes
bake time: 45 minutes
time to dip: 30 minutes
total time: 2 hours
ingredients: 3 cups all purpose flour. 1 tsp baking powder. .75 tsp kosher salt. .5 cup room temperature butter. .75 cup sugar. 3 eggs. 2 tsp vanilla extract. 1.5 cups semi sweet chocolate. 8 oz dark chocolate. 1 glass or heat proof bowl. 1 pot of water. parchment paper. baking sheet. rubber spatula.
start by preheating your oven to 375 degrees f. in the bowl of your stand mixer, cream together the butter and sugar till it is light in color and well combined. about 2 minutes. combine the flour, baking powder and salt together and set aside. add your eggs in to the mixture one at a time. after each one, push down the edges of batter down the sides of the bowl with a rubber spatula. add in the vanilla extract. pour in all the dry ingredients at once and mix on low until the dough comes together. dump in your chocolate chips and mix on slow till just combined. line your baking sheet with parchment paper. make two dough logs so that your biscotti will be the size you like. i like mine 6-7 inches long (i like a big biscotti). bake until the edges of your logs begins to turn golden. 20-25 minutes. turn the oven down to 300 degrees f. allow the biscotti to rest for 20 minutes. using a serrated knife, slice your log into .75-1 inch thick slices. lay each slice on its side and bake for an additional 15 minutes. 20 if you like them really crunchy. now you have a choice. if you DON'T want to dip yours in chocolate which is a perfectly respectable decision. BUT if you do want to go that extra mile, allow your biscotti to cool to room temp. while they are cooling, set up a double boiler. if you are not familiar with a double boiler or tempering (melting) chocolate, HERE IS A GREAT VIDEO. if you are, great! get that dark chocolate melting. when the biscotti have cooled, lay out some extra parchment paper. dip one end of each biscotti into the melted chocolate and using a spoon, gently coat the dipped end in an even layer of dark chocolate. allow the excess chocolate to drip off and then set the biscotti on parchment to dry. allow the chocolate to harden completely (about 20-30 minutes, quicker if you pop them in the fridge) and enjoy or store in an airtight container till you are ready to use them. you can store them for a week or so before they really stale.
