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Chocolate Biscotti – 5 Times Around

They are indeed 5 of us who conspired to bring you the same biscotti on this nice sunday night. Lisa emailed me the other night asking if I wanted to join her, Yvonne, Brilynn and Peabody in making a chocolate biscotti from Dorie Greenspan’s Baking: From My Home To Yours. I jumped on the project with great enthusiasm as I had been eyeing the recipe for a while now and thought about including it in some of my Christmas baskets.

At the time of this post, I know that Peabody went after my heart by dipping hers in white chocolate, wicked! and Brilynn went all out with a beauiful combinations of all the variations Dorie gives on the sidebar. I went with the recipe as written…with 2 minor changes. A novelty for me which made B. wondered if I was coming down with something! The reason is twofold: I very seldom follow recipe instructions, always adding or changing ingredients depending on what I have on hand, and because I wanted to see what the "base" recipe would taste like before I start using Dorie’s suggestions for variations and add-ons.

My changes: I did not use espresso powder but 2 TB of strong coffee and I toasted the almonds before adding them to the dough. See! Minor I tell you!

I made them last night and add a bite as soon as they were cool enough to handle and I have to say I was a little disappointed. There was something missing, a little "Oh Yumm!" moment that did not happen. We just had another cookie after taking some pics and I can say that the flavor greatly improved obernight. They are actually excellent! We did not say two words, sipping or tea, twirling that biscotti in it, enjoying a nice fire.

Chocolate Biscotti, adapted from Dorie Greenspan:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 TBSP strong coffee
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3/4 stick unsalted butter
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup chopped almonds, toasted and cooled
4 ounces store bought mini bittersweet chocolate chips

Preheat oven to 350F.
Sift together the flour, cocoa, baking soda, baking powder and salt.
In a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, cream the butter and sugar together on medium speed until pale, about 2 minutes.
Add the eggs, one at a time, beating well after each addition and the vanilla and coffee and beat for another 2 minutes. Reduce the mixer speed to low and mix in the dry ingredients, mixing only until dough forms. Scrape down the sides of the bowl. Mix in the chopped nuts and chocolate.
Turn the dough out onto a work surface and knead any dry ingredients that might have escaped mixing. Divide the dough in half. Working with one half at a time, roll the dough into a 12 inch long logs. Flatten both logs with the palm of your hand, so that they are 1/2 to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet. Sprinkle each log with a little sugar.
Bake the logs for about 25 minutes, or until they are just slightly firm. The logs will spread and crack-and that’s fine. Remove the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes. Working with one log at a time, using a long serrated knife, cut each log into slices between 1/2 and 3/4 inch thick. Stand the slices up on the baking sheet-you’ll have an army of biscotti-and bake the cookies again for another 10 minutes.Transfer the biscotti to a rack to cool.

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Brilynn December 4, 2006 um 2:13 am

Great pic with the fire in the backgound, nice and cozy.

Also- I’m so intrigued by your coconut honey, I really want to try some.

Lis December 4, 2006 um 2:52 am

I thought the same thing when I took a lil nibble of a piece that broke off while cutting it – no oomph! But I just had one after it’s been dipped and sitting for a while and WOW with just that small amount of time the flavor changed drastically! That or my tasters weren’t on earlier?

I’m so glad you joined us! Yours look so pretty and I agree with Brilynn, that’s a fabulous picture!


Anonymous December 4, 2006 um 3:03 am

Minor but so worthy, Helene!

Your biscotti are beautiful. And I love the fire in the background!

Jann December 4, 2006 um 3:32 am

The biscotti look delicious-happy cooking

Anonymous December 4, 2006 um 4:19 am

Wow, you didn’t deviate much…I didn’t either….I wonder why we didn’t? Perhaps we were afraid of the biscotti police!

Anonymous December 4, 2006 um 4:35 am

Helene, these look so good. I love biscotti but have never done chocolate. Great fun to do it "together".

Anonymous December 4, 2006 um 6:02 am

Génial !
Ca me fait penser à l’une des recettes de Giada de Laurentiis …

Mercotte December 4, 2006 um 6:25 am

C’est vrai, qu’il faut toujours laisser les arômes se développer et que c’est meilleur après ! Tes biscottis sont super et ça me redonne l’envie d’en faire…mais où trouver le temps en ce moment
dur dur!

K and S December 4, 2006 um 7:15 am

these look great!

Anonymous December 4, 2006 um 1:56 pm

They look marvellous – and I must say that on a chilly night like tonight, I envy your roaring fire!

Helene December 4, 2006 um 2:04 pm

Brilynn: yours had me drool too! Coconut honey is gooooood!

Lisa: flavors do develop overnight. It was fun participating. thank you!

Yvonne: thanks for having me! It was fun…very romantic evening indeed.

Jan: thank you!

Peabody: thanks, your close ups were to die for!

Tanna: my favorite combo for biscotti is chocolate and toasted hazelnuts. Delicious!

Emma: merci. Je ne connais pas cette recette mais je peux affirmer que celle ci est super.

Mercotte: las saison des gourmandises doit t’occuper. J’ai du temps devant moi jusqu’a notre depart pour la Frnace pour les vacances alors j’en profite!

K&S: thank you and thanks for stopping by!

Ellie: everytime the temperature dips slightly we jump on the occasion and make a fire but I have to say it has been 75 80 degrees everyday here lately.

wheresmymind December 4, 2006 um 2:26 pm

Man…all the cool kids are making Biscotti!

Anonymous December 4, 2006 um 5:39 pm

Looks delicious! The fire in the background is so comforting, looks warm and cosy!

Anonymous December 4, 2006 um 6:32 pm

oh, je viens juste de voir ces petits amours de biscotti sur le site d’Ivonne. Que ca me donne envie d’en faire!

Meeta K. Wolff December 5, 2006 um 11:00 am

Ummm. This looks great and soul comforting Helene! A fantastic photo too. I have to give the recipe a go.

Anonymous February 19, 2007 um 1:05 am

Deadly deadly deadly… this is going to be trouble!

Thanks for posting 🙂

Jessica "Su Good Sweets" February 20, 2007 um 2:41 am

I just made these now, and I have to say there’s too much salt (the plain biscotti on the page before only calls for 1/4 tsp salt). 1/2 tsp of salt is more realistic. The hot biscotti are very sandy; they kind of remind me of sables.

Manderley de GuindillayCanela October 26, 2010 um 11:55 am

must be very rich! Congratulations!!
my biscoties I have been pretty rough, but hey, next time I will do better.


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