Sunday, November 24, 2013

Triple Chocolate Biscotti

This month's LBT challenge, biscotti
Recipe is from Dorie Greenspan via Brown Eyed Baker
So good, so chocolaty, especially eating it dipped in black coffee in the morning...heaven!





What you need:
(below is half recipe)

1 cup plain flour
1/4 cup unsweetened cocoa powder
1 tbsp instant espresso powder
scant 1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
45g unsalted butter, room temperature
1/2 cup fine sugar
1 large egg, lightly beaten
1/2 tsp coffee emulco (original recipe: vanilla extract)
1/2 cup chopped white chocolate (original recipe: chopped almond)
57g semisweet chocolate chips
Demerara sugar, for dusting (original recipe: sugar)

Method:
  1. Place oven rack in the centre and preheat oven to 180degC. Line a baking sheet
  2. Sift flour, cocoa, espresso powder, baking soda, baking powder and salt
  3. Beat butter and sugar (medium speed) til pale, about 2 mins
  4. Add in egg and coffee emulco, beat another 2 mins
  5. Reduce speed to low and add in the dry ingredients in 3 additions, mix only til a dough forms
  6. Add in white chocolate and chocolate chips, mix
  7. Turn the dough onto a work surface, knead for awhile
  8. Roll dough into about 12 inches long log. Carefully transfer onto the baking sheet
  9. Flatten it with the palm of your hand, til it's about 1 inch high and about 2 inches across and sort of rectangular. Sprinkle the log with Demerara sugar
  10. Bake the log for about 25 mins, til it is just slightly firm. The log will spread and crack, it's fine
  11. Remove baking sheet from the oven, put it on a cooling rack and cool the log for 20 mins (leave the oven on)
  12. Using a long serrated knife, cut the log into slices about 3/4 inch thick. Stand the slices up on the baking sheet and bake the cookies again for 10 minutes
  13. Transfer to cooling rack, let cool completely and keep in an airtight container

It's really good to eat it plain - the use of butter in the recipe resulting in a crunchy biscotti but not as hard as those biscotti recipes without butter
Anyway biscotti is supposed to be hard, because traditionally it's eaten as a breakfast sweet treat dipped in black coffee
For this biscotti is no exception, either. It's super yummy to eat it after dipped in black coffee :)
 
 
 
 
Who can resist this??? Chocolate and coffee lovers, this is a must try!
 

5 comments:

  1. lovely! especially the dipping of the biscotti into coffee.... i must must try this

    ReplyDelete
  2. Hi! Does step 5 mean that we just ensure flour is mixed in and stopped ie do not over mix? Also step 7 "for a while" means we give a quick knead like how we do it for biscuits? Thanks in advance for clarification!

    ReplyDelete
    Replies
    1. Hi mk,
      yes, mix only til dough forms and stop
      and yes, step 7 is just a brief knead, about 10 kneads or so, until u can roll it and make it like a log :)

      Delete
  3. Wonderful presentation and great recipe!

    ReplyDelete

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