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!