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Chocolate Biscotti Recipe 98 comments – 01. The pastry department is always the most popular part of the kitchen amongst the rest of the staff in a restaurant. For one thing, anytime there is a staff birthday, you’re called into service to make the cake for the party. And since everyone has a birthday, everyone has to be nice to you the other 364 days of the year.
Another thing is that regular cooks like to snack on anything sweet. When I was a professional baker, whenever I made biscotti, the ends and broken bits would end up on a plate in the pastry department. Almost immediately, as if on cue, the staff would swoop down for the kill the moment the rounded ends hit the plate, and scarf them down. I like biscotti better only once-baked.
That’s fine with me, but the word biscotti means twice-cooked in Italian, so they’re not biscotti unless they are crisped again, after baking. The first few times, I just smiled gamely and let them pretend they were actually amusing me. But when you make them yourself, you’re welcome to help yourself, which I do with these chocolate biscotti. These crisp, twice-baked treats are the perfect dunking cookie with a shot of espresso or glasses of vin santo. These aren’t overly sweet but pack a nice bite of bittersweet of chocolate flavor.
In a small bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together. Line a baking sheet with parchment paper or a silicone mat. Gently flatten the tops of the logs.
Beat the remaining egg and brush the tops of the logs liberally with the egg. Remove the cookie dough from the oven and cool 15 minutes. Notes: The sugar I use in France, is called cassonade, a coarse-grained, naturally-colored sugar that resists melting. H Washed Hawaiian Sugar or Florida Crystals demerara, available in supermarkets or natural food stores. Valrhona cocoa powder is available in bulk on Amazon.
The best-value is the 3kg pack, which conveniently comes in three separate sealed bags so if you have two baking friends, it’s easy to go in on a shipment. I am glad to see you didn’t use butter in your recipe, I like how the lack of fat makes biscotti super crispy and hard. I’m just remembering the one and only restaurant kitchen I cooked in. One tiny corner of what had once been the interior end of a row house basement. I couldn’t have answered smart alecky questions because I was too busy fending off bits of flying lettuce lest they land in the whipped cream.
So perhaps I’ll go make some biscotti to warm us all up. Hmm coffee and chocolate should be together forever! What do you mean by rotating? I’ve never baked anything, but I love biscotti, so I may give this a go. Yes, it means to turn it around in the oven.