After making the Very Vanilla Biscotti and enjoying it so much, I knew a chocolate version wouldn't be too far behind. So I took on this brownie version and holy crap. Yes, this biscotti is that good. Now, I'm not a coffee person, but I would imagine this would be the perfect pair with cappuccino or espresso. A wonderful chocolate flavor from cocoa powder and chocolate chips is exactly what I was looking for as the ultimate yang to the Very Vanilla Biscotti's yin. Again, despite the double baking, this biscotti is uncomplicated. I omitted the nuts from the original recipe, but I would imagine it would be wonderful with added walnuts.
I'd considered another King Arthur recipe, but then my Penzey's catalog (Holiday 2013) came and this recipe from Lynn Lincoln won me over. It's an American-style biscotti which includes butter, so a slightly different texture and richness. I added a bit of salt and some espresso powder to enhance the chocolate flavor, which definitely served the purpose. I followed the same method as the vanilla version and couldn't be happier. My loaf was shaped in a biscotti pan and I didn't cut on the bias, but your version could be shaped loose on a baking sheet and cut as you please. These biscotti are the perfect late afternoon chocolate fix or just a great treat anytime.
6 Tablespoons butter, softened
2/3 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 3/4 cups flour
1/3 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoon espresso powder, optional
1/4 teaspoon salt
1/2 cup mini chocolate chips
In the bowl of a stand mixer fitted with the paddle attachment, cream butter on high, then reduce to medium speed and add sugar. Beat in eggs, one at a time, then add vanilla and continue beating.
In a medium bowl, whisk together flour, cocoa powder, baking powder, espresso powder and salt.
Gradually stir into butter mixture until combined.
Stir in chocolate chips by hand.
Transfer dough to a greased biscotti pan or shape into a rough loaf of 14 inches by 2 1/2 inches and about 3/4 inch thick on a parchment or Silpat lined baking sheet. Use wet fingers or a wet dough scraper to smooth the top of the loaf.
Bake at 350 degrees F for 25 minutes. Remove from oven and let cool in or on the pan for 5-25 minutes.
About 5 minutes before ready to cut, lightly spray the loaf with water, coating the top and sides to aid in smooth cuts.
Holding a knife straight up and down, cut loaf into 1/2 inch to 3/4 inch slices, taking care to keep an even width from top of bottom.
Arrange biscotti upright on a parchment or Silpat lined baking sheet. Bake at 325 degrees F for 25 minutes, until firm.
Remove from oven and transfer to wire racks to cool completely. Store in an airtight container (or to make slightly more firm, store uncovered overnight to dry).
Makes 1 1/2 dozen biscotti.
The Cookie Princess
Printer Friendly Recipe