DIY: Biscotti (Part II of II)

After the success of my first batch of biscotti, I got rather bold and decided to do a few experiments. What if I made chocolate biscotti? The results, I am pleased to say, turned out quite well despite a slight glitch at the beginning.
The thing here is not to use melted unsweetened chocolate (which was my mistake, though the results were amazingly delicious), but to add unsweetened cocoa powder to the eggs and oil during the preliminary whisking. Plus, variety is a key word for this particular recipe. The use of three kinds of chocolate – dark, milk, and white couverture – adds visual and textural interest to the finished cookie.

Biscotti al Cioccolato

  • 3 eggs
  • 1/2 cup cooking oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup granulated white sugar
  • 1/4 cup dark [semisweet] chocolate chips (I used Ecuador chips from Heavenly Chocolates)
  • 1 50g milk chocolate bar, roughly chopped (I used Meiji Black; less sweet than the average milk chocolate bar)
  • 1/4 cup white chocolate chips
  • 1/2 cup oatmeal
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder

Preheat your oven to 350 degrees / Gas Mark 4. Grease and flour a standard-sized cookie sheet.

Whisk together the eggs, oil, cocoa, and vanilla. Add the sugar and stir well. Mix in the chocolates and oatmeal till well-combined. Sift in the flour and baking powder and mix till you achieve a stiff batter.

Divide the batter into two logs on the cookie sheet. Smooth down the top and sides with a wet spatula. Bake for 20 minutes.

Remove the logs from the oven and lower the heat to 300 degrees / Gas Mark 3. Allow to cool for ten minutes, then use a serrated knife to cut each log into twelve pieces. Bake an additional 20 – 25 minutes. (Length of time determines the crispness; longer baking time = crunchier biscotti.)

Makes 24.

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