Black Chocolate Biscotti

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  • Yield: 5 doz
  • Serving: 60
  • Prep time: 35 m
  • Cook time: 1:40 h
  • Ready in: 2:15 h
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Love that intense chocolate flavor! Serve this biscotti with a nice hot cup of coffee or cocoa! Cook time also reflects cooling. Discovered this recipe on Godiva.com.

Ingredients

Nutrients

Calories
1250
Calories from Fat
668 g
Total Fat
74.3 g
Saturated Fat
35.8 g
Cholesterol
248.3 mg
Sodium
461.4 mg
Total Carbohydrate
138.2 g
Dietary Fiber
13.2 g
Sugars
79.3 g
Protein
22.7 g

Step by step method

  • Step 1

    Position racks to the upper and lower thirds of oven. Preheat the oven to 350°F.

  • Step 2

    Line two jelly roll pans with parchment paper and set aside.

  • Step 3

    In a medium saucepan, melt butter over low heat.

  • Step 4

    Remove from heat.

  • Step 5

    Add the dark chocolate and let mixture rest 1 minute.

  • Step 6

    Stir gently until the chocolate is melted and smooth; set aside.

  • Step 7

    Combine the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl; whisk thoroughly; set aside.

  • Step 8

    Mix the Kahlúa, dissolved espresso powder and vanilla in a small bowl; set aside.

  • Step 9

    In a large bowl beat eggs with electric mixture on medium speed for 2 minutes.

  • Step 10

    Add sugar, in 3 additions, mixing for 20 seconds after each addition.

  • Step 11

    Beat 1 minute longer.

  • Step 12

    Reduce speed to medium low.

  • Step 13

    Add Kahlúa mixture and chocolate butter mixture; mix thoroughly scraping down the sides of the bowl as necessary.

  • Step 14

    On low speed, add dry ingredients, in 2 additions, mixing only to combine.

  • Step 15

    Using rubber spatula, fold in chopped chocolate and nuts.

  • Step 16

    Let batter stand for 10 minutes to thicken.

  • Step 17

    Portion the dough onto the jelly roll pans, forming 4 logs, each measuring 1 1/2 inches wide by 12 inches long, smoothing tops and sides with moistened hands.

  • Step 18

    Brush tops and sides with egg wash.

  • Step 19

    Bake for 20 to 22 minutes, or until tops are just set.

  • Step 20

    Remove from oven and let stand for 20 minutes.

  • Step 21

    Reduce oven temperature to 300°F Carefully place 1 log at a time on a cutting board. Using a thin, sharp serrated knife cut into generous 1/2 inch slices.

  • Step 22

    Lay slices on their sides and toast in oven for 12 minutes.

  • Step 23

    Turn the slices over carefully and toast for 8 minutes longer.

  • Step 24

    Allow cookies to cool on pans; the biscotti will become firm and crisp as they cool.

Tips & variations

  • Store biscotti, layered between sheets of waxed paper in an airtight container at room temperature for up to 3 weeks.

  • If desired, biscotti may be frozen for up to 3 months.

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