Black Chocolate Biscotti

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.