TWD: Chocolate Biscotti

Chocolate Biscotti

by Holly on June 14, 2011

I’m not actually sure when I last made a Tuesdays with Dorie, but I know it has been a few weeks. I never would have guessed that the end of a school year could be so wildly hectic!

Anyway, since I’ve made these chocolate biscotti (this week’s TWD pick from Jacque at Daisy Lane Cakes – THANKS JACQUE!!) a few times over the past couple of years, and never took pictures even though we love them, I knew there was no way I could let this one pass me by.

It’s no state secret that I’m a big fan of chocolate, so it really shouldn’t be any surprise that I love these chocolate biscotti.

These are WAY better than any store bought chocolate biscotti that you can get out there, which is usually extremely dry and flavorless for my tastes. In fact, I love using my Dutch process cocoa in most everything, but I’ve found that using a natural, unsweetened, dark as I can find it, cocoa powder here really works the best and packs the most chocolate flavor.

These biscotti are a hit on the flavor scale in a big way – even without the two tablespoons of espresso powder! I can only imagine how much the flavor gets punched up with the espresso included.  Of course, a generous sprinkling of sugar on top doesn’t hurt things either, and as you can tell from the snowy white sugar crust on my biscotti I really was pretty liberal when I was laying the sugar on top.

You may notice from my pan of cut biscotti ‘soldiers’ that there are no ends on the tray. That’s ’cause I eat ‘em only baked once… which I guess would make them ‘unscotti’ or once baked instead of twice baked. They are just a little softer and chewier that way, and sometimes that is the way I like them best.

You may also notice that there are only about 20 cookies on that sheet pan. I know the recipe says you can get more than that, but I tend to cut my biscotti slices fairly thick since I like them to stay slightly softer. If you cut each of my cookies in half and then baked them, they would definitely be more on the true biscotti, really crunchy side. It’s up to you.

The only change I made the recipe this week was in using half the amount of almonds in only adding 1/2 cup of slivered almonds, instead of a whole cup of chopped almonds. That was honestly just because it was all I had in the house at the time.

Around our house, biscotti are considered breakfast fare (for me anyway) and the occasional snack for the kids. That said, I don’t mind making a full batch because they have a really nice, long shelf life and we’ll eat the cookies over a week or so. These also make a fantastic gift to give away to friends and family and I’ve never had anything but rave comments and requests for more!

For more versions of this week’s recipe, visit the Tuesdays with Dorie blog!

More Biscotti:

Lenox Almond Biscotti
Almond Chocolate Chunk Biscotti
Triple Chocolate Gingerbread Biscotti

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{ 11 comments… read them below or add one }

Katrina June 14, 2011 at 8:11 am

A chef friend told me the ends of things like biscotti are called cookie butts and are their snack in the kitchen! I take one for the team now and always eat the cookie butts. ;) I love how thick yours are. I only got about 24, too.
I don’t think I ever mentioned to you, Holly, but I had your blog last month for The Secret Recipe Club and I made the Raspberry Chocolate Cream Tart that you made on Studio 5. LOVED IT!
http://www.bakingandboys.com/2011/05/raspberry-cream-and-chocolate-tart-and.html

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Nicole June 14, 2011 at 8:21 am

Those look great with the sugar crusting! I liked these but I guess I like a gooier, chewier cookie!

It’s the end of the school year for me too and I can’t wait for summer.

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Jessica of My Baking Heart June 14, 2011 at 8:43 am

Love the sugar on your tops – so pretty! :)

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Spike June 14, 2011 at 11:18 am

the ends are perfect for stealing a bite!

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Buttercreambarbie June 14, 2011 at 12:44 pm

they are so pretty and look delicate and amazing

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Nancy (n.o.e.) June 14, 2011 at 5:30 pm

Somehow I missed the whole sugar-on-top concept and looking at your biscotti, I really really wish I hadn’t! Next time mine will look just like yours :)

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Lisa-Gourmified June 14, 2011 at 7:57 pm

Holly, as always yours look INCREDIBLE!! I tend to miss a step here and there, and this time it was the sugar atop. Oh well. It didn’t seem to affect the incredible flavor these packed! It was my first attempt at biscotti…I still need to make the almond ones you made me forever ago. I STILL think about them…have that lingering flavor on my mouth! YUM!

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Margaret June 15, 2011 at 10:53 am

Oh the sacrifices we make. Forced to eat uniscotti. (But don’t we all??) Love the plate the biscotti are on.

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Krista {Budget Gourmet Mom} June 15, 2011 at 11:56 pm

Wish I had some of those right now! They look so yummy! As always…your photos make me want to lick my screen.

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Michelle June 16, 2011 at 3:08 pm

Im sorryI had to miss this one…I hope to bake next week!Wow these look fantastic!!

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CZARMhousex June 28, 2011 at 3:23 am

WoW! They’re perfect! I’m just wanting to find a biscotti recipe, and this is it :D

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