Chocolate Biscotti for the Home Table

Set out all purpose flour, cocoa powder, and sugar just shy of 1 cup before you start Chocolate Biscotti for the Home Table. The batch is written for 6 people.

Count on 15 minutes of prep, 40 minutes of cooking, 1 hour of resting, about 55 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 ½ cups all purpose flour
• ½ cup cocoa powder
• 14 tablespoons sugar just shy of 1 cup
• 1 ¼ teaspoons baking powder
• 1 teaspoon kosher salt
• 4 ½ tablespoons unsalted butter cubed, cold
• 1 ¼ teaspoon vanilla
• 1 egg
• 3 tablespoons milk
• ½ cup semi sweet dark chocolate chopped or chocolate chips
• turbinado sugar for topping
• heavy cream for topping

How the cooking goes

Make Dough

1. In a bowl of your electric mixer, combine all your dry ingredients: flour, cocoa powder, sugar, baking powder, and salt. With the paddle attachment, it helps to mix all the dry ingredients on low to ensure everything is evenly dispersed.
2. Cut cold butter into cubes. Add the butter to the dry ingredients in the electric mixer. With your mixer on low, start cutting in the butter. Continue to mix until there are no visible butter pieces left.
3. Beat together the eggs, vanilla, and milk in a separate bowl. Slowly pour the egg mixture into the bowl with your mixer on low.
4. Once you have added all your wet ingredients, you want to add your chocolate chips before it becomes a cohesive dough to prevent from over mixing. This helps to keep from developing gluten to ensure a lovely tender, and crunchy texture.

Shape and First Bake

1. Gather your dough and shape it into a log about 2 inches wide and ¾ inches tall. Transfer the dough onto a parchment lined sheet tray with an offset spatula. You will want your log the same height throughout to ensure even baking.
2. Set into the fridge and chill until the dough is firm.
3. Heat the oven to 350°F.
4. Once the dough is firm, brush the top with heavy cream and sprinkle with turbinado sugar.
5. Oven-bake for 15-20 minutes until the top has cracked slightly, and your dough has become matte. When you press lightly on the center, it should provide a little resistance.
6. Allow the biscotti to cool until it is no longer warm. For a cleaner cut, wrap the biscotti with plastic wrap and allow it to sit overnight. It is not necessary, you can finish the biscotti in one day if your cravings are calling!!

Second Bake

1. Time to cut! With a serrated knife, slice your biscotti on a bias about ½ inch thick. And yes, those end pieces make perfect snacks while you’re waiting!
2. Reduce the oven temperature to 300°F and place your sliced cookies on a parchment lined sheet tray cut side down. Don’t worry about spacing, they won’t spread anymore.
3. Oven-bake the cookies for 8-12 minutes until the outside is crispy and the center gives a little resistance when pressed lightly. Cool completely before serving, and enjoy!

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Chocolate, open Chocolate Thumbprint Cookies Baked Until the Edges Set and White Chocolate Cranberry Cookies Baked Until the Edges Set.