Fruity, Nutty Chocolate Biscotti
These chocolate dipped chocolate biscotti are studded with nuts and dried fruit, making for a beautiful, delicious cookie! Dunk in coffee (or wine!), or crumble on top of ice cream. They are great for the holidays because they store well at room temperature, and freeze well.
Servings 30 to 40 biscotti
Ingredients
- 1 2/3 cup [200 g] all-purpose flour
- 1/3 cup [40 g] Dutch-process cocoa powder, sifted if lumpy
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, at room temperature
- 1 cup [200 g] granulated sugar
- 2 teaspoons pure vanilla extract
- 6 oz [170 g] bittersweet chocolate, chopped
- 1 cup [120 g] whole hazelnuts or other nut
- 1 cup [135 g] dried tart cherries
- 1/3 cup [50 g] coarsely chopped candied peel or candied ginger
- 4 oz [112 g] bittersweet chocolate, melted (optional)
- Flaky sea salt, optional
Instructions
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line a baking sheet with parchment paper.
- In a stand mixer fitted with a paddle attachment, mix together the flour, cocoa powder, baking soda, and salt on low speed, until just combined, about 15 seconds. Add the eggs, sugar, and vanilla, and turn the speed up to medium, and mix until it just comes together into a thick but wet dough, for about 1 minute. Mix the chocolate, nuts, dried cherries, and candied citrus until just combined. You may need to stir with a rubber spatula to make sure they are evenly distributed.
- Form the dough into two equal logs 8 in [20 cm] wide by 3 in [7.5 cm] long and place them on the prepared pan. Leave about 3 in [7.5 cm] between them, so they have room to spread.
- Bake for 30 to 35 minutes, until the dough is set but still soft.
- Allow the logs to cool, just until they are cool enough to handle, 10 to 15 minutes. With a sharp serrated knife, cut the logs into slices 1/2 in [1.3 cm] thick. Keep the oven on.
- Lay the slices on the baking sheet and bake again for 10 minutes. Flip the biscotti over and bake for about 10 more minutes, or until crisp.
- Cool on the baking sheet and store in an airtight container. These cookies last for weeks. Before serving, drizzle with melted chocolate (see note) and sprinkle with a few flakes of salt, if desired. Let the chocolate set before serving.
Notes
Notes:
*Zoë weights her flour slightly different than mine, so you will notice that the gram measurements are different ratios. If you have a kitchen scale, please use it here to weigh the flour!
*I dipped the biscotti in chocolate instead of drizzling. I used 8 oz of semisweet chocolate, melted with 1 tablespoon of shortening. When the biscotti were cool, I dipped half of the cookie into the chocolate, and let it cool on a parchment-lined baking sheet until set. The shortening helps the chocolate not turn color, but does remove some of the shine.
*There is a lot of room for variations here! I like to use half mini chocolate chips and half chopped chocolate in the base of the cookie. I also use King Arthur's Orange Jammy Bits in place of the candied citrus peel, and swap out hazelnuts for macadamia nuts.
*Recipe reprinted from Zoë Bakes Cookies, with permission.