11.29.2011

Triple Chocolate Biscotti

Thanksgiving’s over and we’re officially into prime Holiday season. I don’t know about you, but this time of year is B-U-S-Y for me. For those of you who have never had the “privilege” of working retail during the holidays, let me tell you… You literally run for 8 hours a day. No joke. It’s like being on a treadmill all day long, only stopping for a half an hour to eat your lunch. It’s an intense workout! By the time I get home, I’m exhausted. The last thing I want to do is bake dozens of cookies. Well, that’s not true. I do want to bake dozens of cookies. I just don’t have the energy.

I know it’s not just retail employees that feel this way during the season though. We’re all tired and stressed and feel like there’re just not enough hours in the day. That’s why Biscotti cookies are perfect for this time of year. They’re easy to make and keep for quite awhile, so you can make them whenever you have time, and not have to worry about them going stale right away! And nothing’s more perfect than Triple Chocolate Biscotti.


Made with cocoa powder, bursting with chocolate chips, and dipped in melted chocolate, it’s a chocolate lovers dream come true! Dipped in coffee, they’re perfection. But the best thing about them? You can make them in advance. Since they’re already extra crunchy cookies, you can store them in an airtight container for up to 2 weeks. Talk about a time saver! There are tons of ideas you can do with these cookies:

• They’re perfect for mailing in cookie packages. They’re sturdy and dry so you don’t have to worry about them too much if they take a prolonged trip through the postal service.
• Package them up in treat bags and give them as a gift with a nice mug and a package of coffee or some homemade hot chocolate for a neighbor, coworker, or teacher.
• They freeze beautifully—Bake them up, then pop them in the freezer once they’ve cooled. Take them out of the freezer a few hours before serving to allow them to come to room temperature. They’d make a perfect snack for that after-dinner coffee. (Or just to snack on by yourself through the holidays.)

So save yourself some stress this holiday season and do some of your baking in advance! But just be warned—if you’re anything like me, the prebaked dough will make you giggle uncontrollably.

Doesn't that just look appetizing..




Triple Chocolate Biscotti
Adapted from David Lebovitz
Makes about 2 dozen

1 cup all purpose flour
¼ cup plus 2 tablespoons cocoa powder
½ teaspoon baking soda
Pinch of salt
1 large egg, plus 1 egg yolk
½ cup granulated sugar
½ teaspoon pure vanilla extract
¼ teaspoon almond extract
1/3 cup chocolate chips

Glaze:
1 egg white (reserved from separating the yolk for the biscotti)
1 tablespoon coarse sanding sugar

Topping:
¼ to ½ cup dark or milk chocolate, finely chopped


1. Preheat oven to 350F. Line a baking sheet with a silicone liner or parchment paper; set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
3. In a large bowl, beat together whole egg, egg yolk, sugar, vanilla, and almond extract until combined. Gradually fold in dry ingredients, then chocolate chips until mixture forms a dough that holds together.
4. Turn dough out onto a lightly floured work surface and roll into a log the length of your baking sheet. Transfer to the baking sheet and flatten the top of the log slightly.
5. With the reserved egg white, brush the top of the log liberally with egg wash and sprinkle with coarse sanding sugar. Bake for 25 minutes (the dough should feel firm to the touch).
6. Remove dough from oven, leaving oven on, and cool for 15 minutes. On a cutting board, using a serrated bread knife, cut diagonally into ½-inch slices. Lay cookies cut side down back onto baking sheet and return to oven. Bake again until cookies feel mostly dry and firm, about 20 to 30 minutes. Let cool completely on wire rack.
7. Melt chocolate for topping in a small saucepan set over, but not touching, a pan of simmering water, stirring until smooth and melted. (Or melt in the microwave, stirring every 10-20 seconds, until completely smooth and melted.) Once the biscotti have cooled, drizzle chocolate over cut side, or dip half into chocolate. Let cool until chocolate hardens.
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3 comments:

Eliana said...

Hmmmm - they look sinfully delicious!

Jo and Sue said...

I never used to like biscotti - but now hot chocolate just isn't the same without it! These look like they would go particularly well with hot chocolate :) Thanks for the recipe!

Cookaholic said...

I chose these as a no fuss baked treat for a cookie exchange. I had to make eight dozen cookies so biscotti was my best yield for little effort and I was able to make them after the kids went to bed because of that. Now if I could only stop eating them... Mmmm, chocolate!

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