I once dated an Italian man who insisted I pronounce biscotti with the long “o” — as it is supposed to be said. But when I say it like that around just about anyone else in my small Southern town, they look at me strangely.
When it comes to these cookie-biscuits, I don’t care what you call them, as long as you include “delicious,” “magnificent,” “amazing,” or something of that sort. I adapted this recipe from Karen Baker, a popular pastry chef in the Raleigh-Durham area of North Carolina.
Double Chocolate Biscotti is a crunchy, wonderful chocolate biscuit that deserves to be in a category all by itself (with or without a long “o”). Since we will all need extra desserts during the upcoming holidays, it’s a perfect time to try this one.
Contact Alicia Ross at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to firstname.lastname@example.org. Visit the Kitchen Scoop Web site at www.kitchenscoop.com.
Double Chocolate Biscotti
Start to finish: 15 minutes prep; 50 minutes baking time, plus cooling time
4 ounces semisweet chocolate, chopped
½ cup butter
1 cup sugar
3 large eggs
2 tablespoons creme de cacao
2¾ cups flour
1/3 cup Dutch process cocoa
¼ teaspoon salt
1½ teaspoons baking powder
1 cup semisweet chocolate chips
Preheat oven to 350 degrees.
In a microwave-safe bowl, cook 4 ounces chocolate on high heat for 2 minutes, or until melted. Remove and allow to cool.
Place butter and sugar in large bowl of an electric mixer. Cream on high speed until well mixed. Add eggs one at a time, mixing after each addition. Add melted chocolate and creme de cacao, mixing until smooth.
In a separate bowl, sift together flour, cocoa, salt, and baking powder. Add to chocolate, mixing until dry ingredients are incorporated. Dough will be stiff. Add chocolate chips and fold in.
Turn dough onto floured work surface. Form into a large loaf. Cut loaf in two lengthwise, forming each half into a 2-inch-by-10-inch log. Transfer logs to parchment-lined baking sheet and reshape as necessary. Bake for 30 minutes, or until center is firm to touch.
Remove to cool on wire racks. When logs (now about 3 inches wide by 12 inches long) are cool, cut slices about 3/4 inch thick, slightly on the bias. Place slices on parchment-lined baking sheet (you can use the same one). Bake for 10 minutes. Flip the slices over and bake for an additional 10 minutes.
Remove to cool on wire rack. Test for desired crispness. Store in a tin for extra crispness; store in plastic for a softer cookie. The slices can be re-toasted if necessary.
Yield: Makes about 30 cookies
Approximate values per serving: 156 calories, 7 g fat (4 g saturated), 28 mg cholesterol, 3 g protein, 22 g carbohydrates, 1 g dietary fiber, 54 mg sodium.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.