Double Chocolate Biscotti with Sea Salt
I have a little confession…
I’ve always thought of biscotti as the rejects of the cookie world. Yep, I went and said what everyone was already thinking.
I imagine that biscotti probably have second child syndrome–they feel a little neglected compared to their chewier, softer, and overall more popular cookie siblings. I mean, I’ve never once heard someone declare that biscotti is their favorite cookie.
No, I’m fairly sure that’s never happened in the history of the universe.
[Analogy! No hate mail from middle siblings, please--including my own (middle sibling) sister, who is probably reading this with a frown on her face.]
So you’re probably wondering why I chose to make said biscotti for this year’s Great Food Blogger Cookie Swap extraganza.
Well…it turns out that if you make biscotti from scratch, dip them in a lot of dark chocolate, and then proceed to sprinkle them with sea salt, they taste a heck of a lot better than those that you’ve probably tasted in the past.
This recipe was also adapted from Dorie Greenspan, so that helps. She’s sort of a pro when it comes to baked goods.
If you’ve never made biscotti before, they’re actually quite simple to make and the dough comes together very quickly. The first step involves flattening the dough into rectangular logs and baking them for about 20-25 minutes.
At this point, you remove the baked logs and allow them to cool, before slicing them into the classic biscotti shape, and baking them once more until their crispy and firm.
Obviously, I decided to take it one step further–and double the chocolate-y goodness–by dipping the baked biscotti in dark chocolate and sprinkling them with coarse sea salt. As you can probably predict, the salt and extra chocolate totally made these.
Crunchy (not in a break your tooth kind of way) and perfect for dipping into your morning or afternoon coffee. They also can be shipped extremely well–since they aren’t very fragile and can hold up well.
Maybe I’m a biscotti lover after all?
Double Chocolate Biscotti with Sea Salt
Yield: 36 Cookies
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 2 tablespoons instant espresso powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 (6 tablespoons) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs, room temperature and slightly beaten
- 1 teaspoon vanilla extract
- 1 cup raw sliced almonds, roughly chopped
- sugar, for dusting
- 12 ounces dark chocolate (or glazing), melted
- Fleur de sel, Maldon, or other finishing flaky salt
- Line a large baking sheet with parchment. Preheat the oven to 350 degrees Fahrenheit (with rack in center).
- Whisk together the flour, cocoa, espresso powder, baking soda, baking powder, and salt in a bowl and set aside.
- Working with a stand mixer, fitted with a paddle attachment, beat the butter and sugar together for 2-3 minutes, or until the butter is pale in color. Add the eggs and vanilla and continue to beat for another minute or two--scraping down the bowl with a spatula to incorporate the ingredients.
- Reduce speed to low and slowly add the dry ingredients, mixing until a dough just comes together. Add the almonds and stir until just incorporated. The dough will be thick and fairly sticky.
- Turn the dough onto a clean counter top and knead the dough lightly to combine any dry ingredients that were not incorporated.
- Divide dough in half using a bench scraper. Roll each half into a 12" log--and place both on top of the baking sheet (leaving space between them for spreading). Flatten the logs with your palm, until the are about 3/4"-1" thick--and fairly rectangular in shape. Sprinkle the logs with a little bit of granulated sugar.
- Bake for 25 minutes, or until the logs are firm to the touch. Allow to cool on a baking sheet for 20 minutes (leave the oven on).
- Remove the logs to a cutting board, and using a serrated knife, cut each log into 1/2-3/4" thick.
- Line the pieces flat onto the cutting board (you may need a second baking sheet for this step--but the pieces can be close together, as they will not spread).
- Bake the cookies again for 10 minutes. Transfer to a rack to cool.
- Once cookies are cool, melt the chocolate in a heatproof bowl in the microwave at 15-20 second increments (stirring with a spatula every time)--or alternatively, over a double broiler. Place chocolate in a shallow wide dish. Dip the chocolate lengthwise into the chocolate, coating to the half way point.
- Lay the biscotti (chocolate side up) on a cool parchment paper lined baking sheet. Allow the chocolate to set a bit before sprinkling the tops of the biscotti with flaky salt (otherwise it will dissolve in the hot chocolate). If using glazing chocolate, the chocolate should set fairly quickly, but if not, feel free to place them in the refrigerator for 5-10 minutes until the chocolate is firm. Biscotti can be kept in an airtight container for up to a week or more.
Recipe adapted from Dorie Greespan's Baking: From My Home to Yours
If that wasn’t enough, I’ve also been eating my weight in cookies over the last week or so, thanks to some amazing bloggers who sent some pretty delicious treats my way–including these salted caramel & nutella stuffed chocolate chip cookies, peppermint brownies, and peppermint bark chocolate cookies.
So happy to be part of this year’s cookie swap for the first time, which raised more than $13,000 for Cookies for Kids’ Cancer. And a big thank you to Julie and Lindsay for putting this whole event together!