Crispy Chocolate Chip Almond Biscotti
Chewy and Sweet Chocolate Chip Biscotti Recipe
Enjoy the delightful crunch of these homemade chocolate biscotti, studded with chewy chocolate chips and crunchy almonds. Perfect for dunking in coffee or milk, these cookies offer a satisfyingly crisp texture with a rich, sweet flavor.
Key Ingredients- 50g unsalted butter, softened to room temperature
- 60g granulated sugar
- 1 large egg, at room temperature
- A dash of vanilla extract (about 1/2 tsp)
- A pinch of salt
Cooking Instructions
Step 1
Begin by preparing the base for your biscotti dough. In a mixing bowl, cream the softened butter (50g) until smooth and fluffy using a whisk or electric mixer. Be careful not to over-soften it to a liquid state. Add the granulated sugar (60g) and continue to mix until well combined and the sugar has partially dissolved, creating a light, creamy texture.
Step 2
Incorporate the egg gradually to ensure a smooth emulsion. Ensure your egg (1 large) is at room temperature; a cold egg can cause the butter mixture to separate. Add the egg in 2-3 additions, whisking thoroughly after each addition until fully incorporated before adding the next. This gradual process helps prevent the mixture from curdling and results in a more stable batter.
Step 3
Enhance the flavor profile with aromatics and seasoning. Add a dash of vanilla extract (about 1/2 tsp) to complement the chocolate and a pinch of salt to balance the sweetness. Whisk gently until just combined.
Step 4
Sift and fold in the dry ingredients. In a separate bowl, sift together the all-purpose flour (160g), baking powder (4g), and unsweetened cocoa powder (15g). Add the sifted dry ingredients to the wet ingredients. Using a spatula, gently fold the mixture together with an ’11’ motion, cutting through the dough and turning the bowl as you go. This method minimizes gluten development, leading to a tender biscotti. Continue folding until just combined and no dry flour streaks remain. Overmixing can result in tough cookies, so be mindful of this. (Note: Baking cocoa powder is typically unsweetened, and unsalted butter is usually preferred for baking.)
Step 5
Fold in the crunchy nuts and sweet chocolate chips. Once the dough is almost fully combined, gently stir in the chopped almonds (50g) and chocolate chips (50g). Distribute them evenly throughout the dough with your spatula, being careful not to overwork the dough at this stage.
Step 6
Shape the biscotti logs and begin the first bake. Transfer the dough onto a baking sheet lined with parchment paper. Using a scraper or lightly floured hands, shape the dough into a flattened log, about 1.5 to 2 cm thick. Aim for a neat, even shape. Avoid over-handling the dough, as this can make the biscotti tough. Bake in a preheated oven at 160°C (320°F) for approximately 30-35 minutes, or until the logs are firm to the touch and beginning to set.
Step 7
Slice and bake again for ultimate crispness. Remove the baked logs from the oven and let them cool slightly. While still warm, but not hot, use a serrated knife (like a bread knife) to slice the logs diagonally into cookies about 1 cm thick. Place the sliced biscotti back onto the baking sheet, cut-side down. Return to the oven at 160°C (320°F) and bake for 10 minutes, then carefully flip them over and bake for another 10 minutes, or until they are dry and crisp throughout. Allow them to cool completely on a wire rack before storing in an airtight container to maintain their crispness.
