One cloudy day in the middle of autumn, I was at home sitting on the couch looking through the window, thinking how cold it is going to be. I felt like wishing to warm up and fulfill my house with a great scent from my oven.
We are big fan of chocolate, especially Paolo (he’s absolutely a chocolate monster) . Normally I make chocolate cake and dessert more often than other cakes, but I realize that I seldom make chocolate cookies, how come? I love biscotti, so this time I went for them, and I crossed my fingers that Paolo will enjoy them as well.
Since then, I have made them twice already as we are crazy for their nutty crunchy and full of chocolate flavor. I will make them again and again as they become one of our favourite biscotti.
120 grams of all-purpose flour
30 grams of unsweetened cacao powder
1/2 tablespoon of instant espresso powder
1/2 teaspoon of baking soda
1/3 teaspoon of baking powder
1/2 teaspoon of salt
45 grams unsalted butter, at room temperature
90 grams of sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
50 grams chopped almonds
50 grams chocolate chips
1.Preheat the oven to 175° C
2.Sift together the flour, cacao, espresso powder, baking soda, baking powder and salt.
3.In a large bowl using a hand mixer beat the butter and sugar together on medium speed until pale,about 2 minutes,the mixture may be crumbly.
4.Scrape down the sides of the bowl, add egg and vanilla and beat for another 2 minutes.
5.Reduce to low speed and mix the dry ingredients in 2 additions (or using a wood spoon to combine to dough), mixing only until a dough forms.
6.Mix in the chopped almonds and chocolate chips, then turn the dough out onto a work surface.
7.Divide the dough in half, working with one half at a time.
8.Roll the dough into 9-inch-long logs, flatten both logs with the palm of your hand, so they are about 1/2 - 1 inch high, 1 1/2 inches across.
9.Carefully transfer the logs onto the baking sheet, sprinkle each log with a little sugar.
10.Bake the logs for about 20 minutes or until they are just slightly firm.
11.Remove the baking sheet from the oven and put on the rack and let them cool for about 15 minutes. (leave the oven on)
12.Using a long serrated knife cut each log into slices between ½ and ¾ inch thick.
13.Stand the slices up on the baking sheet and bake them again for 10 minutes.
14.Transfer the biscotti to a rack to cool.