Shiny, rich, smooth and decadent – these are just a few descriptive words for chocolate. Many recipes call for good quality chocolate, but what does this mean? The chocolate you buy should contain at least 60% cacao solids. The higher the percentage, the deeper the chocolate flavor. The chocolate should not contain any fat substitutes. It should taste good enough to eat on it’s own. My favorite brands are Scharffen Berger, Callebaut, Ghirhadelli and Guittard.
This recipe has three variations of chocolate: bar chocolate, cocoa powder and chocolate chips. It is an intensely delicious chocolate dessert! These biscotti make a beautiful holiday gift or a great hostess gift. Enjoy!
- 2 cups all-purpose flour, spooned in and leveled
- 1/3 cup strained Dutch-processed cocoa powder, spooned in and leveled
- 1 tablespoon baking powder
- 3 large eggs
- pinch of salt
- 1 cup of sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted and cooled to tepid
- 1 cup coarsely chopped walnuts (optional)
- 1 (12 ounce) bag of semisweet chocolate chips
Chocolate Glaze Recipe:
- 1/3 cup water
- 1/3 cup light corn syrup
- 1 cup sugar
- 8 ounces fine-quality bittersweet or semisweet chocolate, chopped
- Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350 degrees. Line jelly roll pans with a Silpat (silicon baking mat) or baking parchment paper. Set aside.
- Whisk together the flour, cocoa powder, and baking powder. Set aside.
- In the bowl of an electric mixer fitted with a whip attachment, beat the eggs and salt on medium speed until lightened in color, about 2 minutes. Gradually add the sugar, taking about 2 minutes, then beat in the vanilla. Pour the tepid butter down the side of the bowl and beat for 30 seconds longer.
- Remove the bowl from the mixer and using a rubber spatula, stir in the walnuts (if using) and chocolate chips, then fold in the dry ingredients in three additions, mixing only until combined. The dough will be very soft. For ease of handling, let the dough rest for 10 minutes to thicken.
- Drop the dough by heaping spoonfuls onto the pans and form four logs, measuring about 12 inches long and 2 inches wide. Flour your hands lightly and even the sides as best you can. It’s okay if the logs are misshapen.
- Bake for 20-25 minutes, or until set on top. To ensure even baking, rotate the the pans top to bottom and front to back toward the end of baking time. Let cool for at least 20 minutes.
- Lower the oven temperature to 325 degrees. Using a serrated knife, cut the logs on the diagonal into 1/2 inch thick slices. Turn the slices cut side up and return to the oven for 12 minutes. Turn the biscotti over and bake for 7 minutes longer or until crisp.
- While the biscotti are toasting, make the glaze. Place the water, corn syrup, and sugar in a heavy 2-quart saucepan. Bring to a boil over low heat, stirring occasionally. Remove from the heat and add the chocolate. Let stand for 2-3 minutes, then while the biscotti are warm, dip the ends into the glaze and set on parchment-lined pans to dry.
Storage: These delicious biscotti can be stored in an airtight container layered between strips of wax paper, for up to 3 weeks. They can also be frozen but the shiny glaze will turn dull.
Source: Great Cookies by Carol Walters
Oh My !!!!!
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Wow! I think I have my teacher gifts! These look amazing!
It looks delicious, Pam! If we wanted to attempt gluten free, do you have a suggestion for what type of flour we might want to try as a substitute? Coconut? Almond?
You could attempt to make your own gluten-free flour mixture but I’m not sure of the proportions for the various flours. My suggestion would be to use the Cup 4 Cup Gluten Free Flour or Bob’s Red Mill All Purpose Gluten Free Baking Flour. Bob’s is dairy free as well. The Cup 4 Cup has some milk powder in it. Keep me posted!
Mmmmm,would love a bite!