dark chocolate biscotti

Dark chocolate biscotti

These last few days of the year are ones I look forward to most; when we can unplug from our usual routine and just focus on relaxing with family. To me that means lots of cooking, feasting, wine-drinking and wood fires in the fireplace. But it can be hard not to get caught up in all that holiday scurrying – shopping, wrapping, decorating…I find myself wondering Am I done yet?

I managed to accomplish some holiday baking this year, and somehow it turned out there wasn’t enough chocolate in the assortment. These biscotti seemed like the missing link. It helps that biscotti are the perfect cookie for packing up in bags for last minute gifts because they’re not fragile or fussy.

The biscotti recipes I like best use butter. Some traditional biscotti are made without it, but I think they can be tooth-breaking hard. The ones here have a nice ratio of crunch, chew and deep chocolate flavor.

I chopped some extra chunks of chocolate to melt and drizzle over the biscotti, and I sprinkled a little flaky sea salt over some of them, too.

Dark chocolate biscotti

Dark chocolate biscotti

Yield: about 30 biscotti

Keep the biscotti in a covered container for up to a week.

Ingredients

  1. 2 cups all purpose flour
  2. ½ cup cocoa powder
  3. 1 teaspoon baking soda
  4. 1 teaspoon salt
  5. 6 tablespoons butter, at room temperature
  6. 1 cup sugar
  7. 2 eggs
  8. ¾ cup dark chocolate baking chunks or chips

Instructions

  1. Arrange baking racks to the middle of the oven and preheat to 350 degrees.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Whisk together flour, cocoa, baking soda and salt in a bowl.
  4. Beat the butter in an electric mixer until fluffy; add the sugar and mix at high speed until combined, about 30 seconds. Scrape down the bowl if needed, then beat in the eggs. Lower the mixer speed to stir in the flour mixture and mix until just combined; stir in the chocolate chunks.
  5. Divide the dough in half. Shape each half on a lightly floured counter into a log about 12 inches long and 3 inches wide. Arrange the logs on the baking sheet about 3 inches apart.
  6. Bake 30 - 40 minutes, until the logs are firm to the touch. Cool on a rack 10 minutes.
  7. With a large, sharp knife, slice each log into ¾-inch wide slices on a slight diagonal and put them cut side down on the baking sheet.
  8. Lower oven to 325 degrees. Bake 5 minutes, then gently turn the biscotti unto the other cut side and bake for another 5 minutes.
  9. The biscotti are great plain or dip them into some chopped, melted chocolate if you like.

Notes

Based on a recipe from Gourmet magazine

http://familystylefood.com/2012/12/dark-chocolate-biscotti/

Lemon Pine Nut Biscotti

My Italian grandmother never made biscotti for me, but if she did I imagine that they would taste a lot like these, gently crunchy and sweet with lemon.

Biscotti are my favorite cookies to make because they don’t require much; no fussy rolling resting or cutting, which is the sort of process that makes me start to feel restless and fidgety – not the way I like to operate in this endlessly busy season.

And here’s another bonus – they’re perfect for holiday gift giving because they keep so well in a covered container. Bake a batch and stash away; when you need something for that last minute cookie tray you can take a deep, cleansing breath…one less thing on your holiday to-do list.

Lemon Pine Nut Biscotti

Yield: about 3 dozen

Ingredients

  1. 3 large eggs, separated
  2. 1 1/2 cups sugar
  3. 1/3 cup unsalted butter, melted
  4. 1 cup pine nuts
  5. 1 teaspoon lemon extract
  6. 2 tablespoons freshly grated lemon zest
  7. 3 1/2 cups unbleached all-purpose flour
  8. 1 1/2 teaspoons baking powder
  9. 1/2 teaspoon fine sea salt
  10. Preheat the oven to 325 degrees. Line a large rimmed baking sheet with parchment paper.
  11. Beat the egg yolks with 3/4 cup of the sugar in the bowl of an electric mixer until pale and thickened, about 3 minutes. Whisk the egg whites in a separate bowl with remaining 3/4 cup sugar to form soft peaks.
  12. Stir in the melted butter, pine nuts, lemon extract and lemon zest.
  13. Sift the flour, baking powder and salt together in a medium bowl.  Add half the flour mixture to mixing bowl and stir; add the beaten egg whites, followed by the remaining flour. Stir on low speed until the dough is firm and slightly sticky.
  14. Divide the dough in half and form each half into a log approximately 2 inches in diameter and 1 inch thick. Arrange the logs side by side on the baking sheet and bake 20 - 25 minutes or until light golden brown.
  15. Remove from the oven and cool the logs for about 10 minutes; transfer to a cutting board and cut into 1/2-inch wide diagonal slices with a very sharp knife.
  16. Arrange the slices cut-side up on the baking sheet and bake 5 minutes on each side or until gently browned and crisp.
  17. Makes about 3 dozen.

Instructions

  1. Preheat the oven to 325 degrees. Line a large rimmed baking sheet with parchment paper.
  2. Beat the egg yolks with 3/4 cup of the sugar in the bowl of an electric mixer until pale and thickened, about 3 minutes. Whisk the egg whites in a separate bowl with remaining 3/4 cup sugar to form soft peaks.
  3. Stir in the melted butter, pine nuts, lemon extract and lemon zest.
  4. Sift the flour, baking powder and salt together in a medium bowl.  Add half the flour mixture to mixing bowl and stir; add the beaten egg whites, followed by the remaining flour. Stir on low speed until the dough is firm and slightly sticky.
  5. Divide the dough in half and form each half into a log approximately 2 inches in diameter and 1 inch thick. Arrange the logs side by side on the baking sheet and bake 20 - 25 minutes or until light golden brown.
  6. Remove from the oven and cool the logs for about 10 minutes; transfer to a cutting board and cut into 1/2-inch wide diagonal slices with a very sharp knife.
  7. Arrange the slices cut-side up on the baking sheet and bake 5 minutes on each side or until gently browned and crisp.
http://familystylefood.com/2009/12/lemon-pine-nut-biscotti/