Recipe: Chocolate chunk biscotti

Since I hadn’t baked anything in a while, just finished a really busy week, and wanted to clear out my little dorm pantry a bit before I have to move out next month, I decided now was a good time for a little baking project. It had to fit three criteria: using only ingredients I already had, taking less than 10 minutes of active time, and being easily sharable in the G1 area. With a quick ingredient inventory, a little flipping through my recipe book (and then Googling), and a poll of 3 other G1’s, I settled on chocolate chip biscotti. Mom has sent a fair few biscotti in care packages over the years, but I’d never made them myself. She usually adds an interesting and awesome mixture of add-ins, like dried apricots and pistachios, or chocolate biscotti with dried cherries, but I had a bar of plain dark chocolate sitting around and no other interesting ingredients.

I also couldn’t find any of my mom’s actual biscotti recipes, so I had to turn to the internet for that. The recipe below is basically the same as the one linked as the source, but with no food processor and a few useful steps added (like letting your biscotti loaves cool before you try to remove them from the pan for slices).

These turned out pretty well, I think! We’ll see how fast they disappear tomorrow.

Chocolate Chunk Biscotti

Adapted from:

Yield: about 36 small cookies.

1.75 c flour (I used 1 c white spelt and 3/4 c whole spelt)
1 c sugar
1/2 t baking powder
1/4 t salt
4 T butter, melted
1 t vanilla
2 eggs
1 c chocolate chips or chunks (I chopped a 4.25 oz bar of dark chocolate)

Preheat oven to 350 F. Lightly oil/grease a baking sheet, or line with parchment paper.

In a large bowl, thoroughly mix flour, sugar, baking powder, and salt. Stir in butter and vanilla and mix to the best of your ability, then add eggs and mix until dough is homogeneous. Stir in chocolate chips.

At this point, you may wish to chill the dough in the fridge for about an hour or in the freezer for 10-15 minutes to make it stiffer and easier to work with; this will also result in “taller” biscotti because they will spread less in the initial baking.

Separate the dough into 4 equal parts and form into logs. Place on baking sheet as well separated as you can get them. Bake for 25 minutes, then remove baking sheet to a rack or otherwise lift it up so air can circulate underneath to speed cooling. Let cool for at least 10 minutes.

Remove logs to cutting board and put down new parchment paper (or clean and re-oil baking sheet). Cut logs on the diagonal into 1-inch slices. Lay slices sideways on baking sheet and bake for another 5-10 minutes, until tops are dry to the touch but only very lightly browning. Let cool completely before serving or storing (biscotti keep for over a week if stored in an airtight container).

Serving suggestion: dipped in milk, tea, coffee, or hot chocolate if you’re really feeling indulgent.


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