How To Make Chocolate-Dipped Biscotti
|Unsalted butter||4 Tablespoon (1/2 stick used)|
|Sugar||4⁄5 Cup (12.8 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon (Optional)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Kosher salt||1 Pinch|
|Rest of the ingredients for the dough|
|Slivered almonds||1 Cup (16 tbs), blanched|
|Semi sweet chocolate chips||1⁄2 Cup (8 tbs)|
|For the dip|
|Semi sweet chocolate/Bitter sweet chocolate||8 Ounce, chopped|
|For laying out the biscotti for the chocolate to set|
|Sea salt||2 Pinch (Fleur De Sel or Maldon / to sprinkle as needed while allowing the chocolate to set)|
1. Preheat the oven to 375 F.
2. Take 2 baking sheets and coat them with cooking spray. Cover with parchment paper (the spray stops the parchment paper from sliding).
3. Using a hand mixer or a stand mixer, cream 4 tbsps (1/2 stick) butter and sugar together in the bowl for 3 to 5 minutes, until light and fluffy.
4. Add eggs, one a time, beating after each addition.
5. Add extracts and beat until combined.
6. In a medium bowl, combine the flour, baking powder, and salt.
7. Slowly add dry ingredients to the wet ingredients, beating just until combined.
8. Stir or gently beat in the almonds and chocolate chips.
9. Split the dough into 2 roughly equal portions and form each into a 2-inch wide log – one on each baking sheet.
10. Bake the logs in the preheated oven for 30 minutes, until golden brown and starting to crack.
11. When they come out, allow them to cool on the pans until they’re cool enough to handle. Turn the oven down to 250 F.
12. Transfer the logs to a cutting board, and cut into 1/2-inch slices using a serrated knife. You may cut straight across, though the traditional way is to cut them on a diagonal.
13. Place the slices back onto the baking sheets, and bake for another 15 to 20 minutes, turning the slices over once halfway through. Allow to cool.
To prepare the dip:
14. In a large microwave-safe bowl, combine the chopped chocolate and remaining 2 tbsps butter.
15. Microwave in 30-second intervals, stirring each time, until the chocolate is melted and silky-smooth. If you’re almost there but not quite, just continue to stir and the chocolate will melt.
16. Dip the end of each cookie into the chocolate, using a spoon to help you coat it. Place each cookie back onto the parchment paper-lined baking sheets, sprinkle with sea salt each time.
17. Allow the chocolate to set at room temperature, or speed up the process by refrigerating.
18. Store in an airtight container at room temperature and serve when desired.
You may omit the chocolate chips, or replace with your favorite dried fruit. Or, if you’re in a hurry, omit the dipping and increase the chocolate chips in the dough to 1 cup.
When preparing the dip, if your chocolates are almost melted, then do not put it back in the oven, all you need to do it stir it well. If you put it back in oven your chocolate will seize.
2. Cooking spray
3. Parchment paper
Calories 93 Calories from Fat 41
% Daily Value*
Total Fat 5 g7.4%
Saturated Fat 2.1 g10.7%
Trans Fat 0 g
Cholesterol 17.2 mg5.7%
Sodium 31.8 mg1.3%
Total Carbohydrates 12 g3.9%
Dietary Fiber 0.69 g2.8%
Sugars 6.5 g
Protein 2 g3.4%
Vitamin A 1.2% Vitamin C
Calcium 1.8% Iron 3%
*Based on a 2000 Calorie diet