Triple Chocolate BiscottiJune 25, 2012
We love, love, love biscotti in this house, especially with coffee. I’ve been meaning to put up a biscotti recipe since Christmas but never got around to it.
The original of this recipe comes from The Tummy Train, a food blog that I found awhile ago that has some of the tastiest recipes I’ve seen. I tweaked the recipe a bit, getting rid of some of the sugar, adding in some whole wheat pastry flour, and adding in some chocolate-covered almonds instead of the regular ones. The results? Perfect chocolate biscotti.
These Triple Chocolate Biscotti are chocolate-y (obviously), crunchy, and as I said perfect with a cup of coffee. I’ve found that they get better with age. I would make these a few days ahead of when you want to serve them. The first day they are still delicious, but not quite as crunchy as I would like.
Triple Chocolate Biscotti
recipe adapted from The Tummy Train
- 1/3 cup white chocolate chips
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 2 tsps baking powder
- 1/2 tsp salt
- 2 tsps instant espresso or coffee powder
- 2 eggs
- 2 egg whites
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/3 cup chocolate-covered almonds (or regular toasted whole almonds)
- 1 T milk (if needed to bring dough together)
- 1 cup chocolate chips, melted and then mixed with 1 tsp instant coffee granules (optional)
- Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine the white chocolate chips, flours, cocoa powder, baking powder, salt, and coffee powder. Set aside.
- In another bowl, whisk the eggs and egg whites with the sugar and vanilla until well-blended. Stir in the flour and nuts. At this point I added in a tablespoon of milk to bring the dough together. You may be able to leave that out though depending on how sticky your dough is.
- Scrape the dough onto the lined baking sheet making two skinny strips, at least 1/2-inch apart. Use a spatula to even up the strips.
- Put the pan on the lowest rake and bake 35-40 minutes or until the loaves are firm but springy to the touch. Set the pan on a rack to cool for at least 15 minutes, leaving the oven on.
- Transfer the loaves to a cutting board. Use a sharp, serrated knife and cut the loaves on a diagonal, about 1/2-inch slices.
- Stand the slices back on the lined baking sheet, a 1/2-inch apart. Toast them 20-25 minutes. Cool completely when done.
- Once biscotti is cool, dip tops in the melted chocolate chips and stand on wax or parchment paper. Let chocolate harden and then store in the fridge.
— the Jilb