I made these biscotti as part of the package I put together for Operation Baking GALS (sorry it’s taken me a while to get this post up!), which also included plain vanilla biscotti and chocolate chip biscotti. These biscotti come courtesy of Dorie Greenspan and were actually the second-ever Daring Baker challenge, back in December of 2006. Since I’ve been wanting to tackle all of the old DB challenges as part of My 100 list, and given that I had already decided to do a biscotti theme for my package, I thought throwing in these biscotti only made sense. I wouldn’t be a good baker if I didn’t taste test what I was shipping off (*wink*), so I made sure to give these a try. I thought they were absolutely fabulous and plan on adding them to my list of things that will go in my Christmas packages this year.
Although these call for almonds, given my nut allergies I wouldn’t have been able to taste test them, so I went with chopped white chocolate. This was perfect, I loved the balance it gave to the dark chocolate in the recipe.
- 2 cups (250 g) all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- ¾ teaspoon (0.75 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) baking powder
- 1 teaspoon salt
- ¾ stick (0.75 stick) unsalted butter, at room temperature, 6 tablespoons
- 1 cup (200 g) sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup (143 g) chopped almonds, blanched or unblanched (I subbed 1 cup chopped white chocolate)
- 4 ounces (113.4 g) bittersweet chocolate, coarsely chopped, or ¾ cup store-bought mini chocolate chips
- Sugar, for dusting
- 1. Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.
- 2. Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt.
- 3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly. Scrape down the sides of the bowl, add the eggs and vanilla and beat for another 2 minutes; don't worry if the mixture looks curdled. Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl. Mix in the chopped nuts and chocolate, then turn the dough out onto a work surface and knead in any dry ingredients that might have escaped mixing.
- 4. Divide the dough in half. Working with one half at a time, roll the dough into 12-inch-long logs. Flatten both logs with the palm of your hand, so that they are ½ to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet. Sprinkle each log with a little sugar.
- 5. Bake the logs for about 25 minutes, or until they are just slightly firm. The logs will spread and crack - and that's just fine. Remove the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes. (Leave the oven on.)
- 6. Working with one log at a time, using a long serrated knife, cut each log into slices between ½ and ¾ inch thick. Stand the slices up on the baking sheet - you'll have an army of biscotti - and baking the cookies again, this time for just 10 minutes.
- 7. Transfer the biscotti to a rack to cool.
Did you make this recipe?
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Do you use Dutch or natural cocoa in these? We have nut allergies and lactose intolerance. Do you think they will be good with just mini semisweet chocolate chips (sine can’t do white)? Thanks!
Excellent biscotti. The only additions I added were chocolate chips. I’ve also been adding one tablespoon of dry whole milk powder to my chocolate baking projects. I think it enjances the chocolate flavor. I would probably only add one Tbs of instant espresso powder next time.
Made them gluten free by using Bob’s one to one flour, added 1/2 c brown and 1/2 cup white sugar, and 4 eggs. Excellent!!
These look fantastic! I can’t wait to try them. BTW…when you re-cooked the cookies, did you place them cut-side-up or leave them as is?
Hi Sarah, You place them cut-side-up, sorry for not being clear!
I halved this recipe and made the most delicious biscotti ever. Thank youuuu !
May I say this ws an aaawesumm recipe!! I’m in luurrvv wit dis biscotti I made for d 1st time! :D xx
I would make this again just to eat the dough!
Mine fell apart a little because I made the logs too wide…next time I will be a stickler for following the size directions. other than that, these are going on my Christmas baking list.
This looks fantastic! I have been looking for allergy-free recipes and really do miss biscotti. My daughter is anaphylactic to eggs, peanuts, tree nuts, among other things. Chopped white chocolate sounds like a great sub for nuts, what a wonderful idea! I’m going to try this recipe w/ an egg replacer and if that doesn’t work, then I’ll go down the list of egg subs until I find one that works well. I usually use EnerG egg replacer but it doesn’t hold together very well when baking (it makes things ultra moist and yummy though). Thank you for your great recipes that are easily adapted for those with allergies. :)
Those look so yummy…wish I had one now!
I bet these are fantastic! They would go great with some hot chocolate.
I love your site. I am somewhat new to blogging and came across this tonight.
I am inspired by the baking you are doing for the troops and have already sent my email to sign up.
Keep on baking…..DCRose
Hi there!! Just wanted to let you know that I enjoy reading your blog & have given you an E for Excellence award.
Have a fabulous day!!!
Wow it looks delicous! I LOVE biscotti and especially chocolate flvavoured! yum
wow, that looks delicious!! i love the combination of white and dark chocolates — the color, and taste, is always fantastic!
Thanks for the recipe. Love the addition of espresso powder. This is going to be so good.
Wonderful idea, and they look FANTASTIC! Nothing like a great biscotti.
AB FAB and way to go on the Operation Baking Gals effort. I know they will appreciate not only your food, but the time, care, thoughtfulness and love that went into the making and sending of these.
These look fantastic!
They turned out great! I will have to add them to my list.
These look great! This recipe is on my list of things to make around Christmas. I love white chocolate chips in chocolate baked goods, so I’d probably make the same substitution!
These look delicious! I am always in favor of substituting more chocolate where nuts are indicated :-)
That looks ABSOLUTELY fabulous! So yummy! And thank you for inspiring me to sign up for Operation Baking GALS. I have a group now and I’m so excited! :)
I love white chocolate in cookies!