Ok so I have two confessions before I begin.
One, that I thought ‘biscotti’ was Italian for ‘biscuits’. Two, these are actually ‘biscitti’ not ‘biscotti’.
I have a basic rule on The Desserted Girl. If it tastes good, it must be shared (I’m sparing you an atrocious batch of muffins I made last week). It might not look exactly the way it’s supposed to, but the proof is in the pudding. These were so intensely chocolatey, that nothing else mattered.
In fact, I like talking about imperfections because I find readers with similar experiences to learn from and laugh with. What else does a blogger do 😀
My one and only issue with these crunchy biscuits is that I wasn’t sure how long to do the first bake for. ‘Biscotti’ incidentally, means ‘twice-baked’. While the recipe said over-baking would lead to cracks in the middle of the biscotti logs, making it difficult to slice them, all ovens are different and work at different speeds. I now know that about 10 minutes would have been enough with mine, not 20. Because of the large cracks, I wasn’t able to cut the logs as thin as biscotti should be, for the second bake.
I also found different recipes making different kinds of logs. Flat and thin vs tall and thick, which is what I did. Any recommendations on which is the best kind to go with?
Because of the thicker slices, I had softer biscotti than I’ve normally eaten. The bright side, because there always is one, is that I actually liked the softness compared to how dry and hard some biscotti can be. Yay!
Other than that, no complaints. Chocolate all over, bits of crunchy almonds, a hot cup of tea or coffee to wash it all down. The flavour was truly amazing. Also, biscotti crumbs sprinkled over chocolate ice cream? Oh, yeah.
Do make these! They’re a terrific change from traditional chocolate cookies, have no butter and don’t go bad as quickly in Mumbai’s humid weather. Let me know if you have any advice for me and my biscitti 😀
What you’ll need:
280 gms flour
75 gms cocoa powder
1 tsp baking soda
1/4 tsp salt
3 eggs at room temp
160 gms caster sugar (I prefer under-sweetened biscotti)
1 tsp vanilla
125 gms your favourite nuts, chopped
125 gms chocolate chips or chunks
What to do:
1. Sift the flour, cocoa, baking soda and salt. Set aside. Preheat the oven to 170 C and lightly grease a baking tray.
2. Beat the eggs, sugar and vanilla. Gradually stir in the flour mixture, then the nuts and chocolate. Get your hands in there and form a soft, pliable dough.
3. Lightly flour a work surface, and plonk the dough down onto it. Divide into two equal halves and shape into logs. Mine were more rectangular than round but that’s ok.
4. Place the logs on the baking tray and bake for 10 to 20 minutes, watching closely to make sure the logs don’t crack. They need to be just firm, nothing more.
5. Take the logs out, leave to cool for 10 to 15 minutes. Once they are cool enough to handle, place them on a chopping board and slice using a sharp, serrated knife. Keep the slices as thin and even as possible.
6. Place the biscotti slices back on the baking tray and bake for 10 to 12 minutes, turning the tray around halfway.
7. Allow to cool and store in an airtight container or make a cup of coffee and call me over 😀 If you’re feeling indulgent, dip the biscotti in melted chocolate!