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Friday, May 14, 2021

Double Chocolate Biscotti (Step by Step Pics)

The other day I was longing to have some biscottis to be dipped in hot piping chai(tea). Biscottis are Italian dry type cookie, the name biscotti means twice baked or cooked as the baking is done twice. These are similar to Indian style rusk. Kids love anything chocolaty and so I thought to give these a double chocolate biscotti a try. But believe me, I got more addicted to these crisp baked chocolaty ones than the kids. Its crisp and the chocolate in the biscotti adds soft bits along with crunchy bites of dry chopped nuts. These can be dipped in melted white chocolate at one end to add more chocolaty feel and elegant look. However without any fancy decorations too, these are addictive.

When baking biscottis, its always a double bake which otherwise is easy to do. The logs are shaped and baked first and then the logs are cut using serrated knife in biscotti shapes and baked again to get crisp bites. The Indian milk tea rusk was one which I loved making sometime back in the same directions, here is the link to the one. The dough consistency and preparaton is quite simpler compared t other bake items. The logs must be placed or separated with a gap so that there is enough space for the logs to expand. Though the time taken to bake is a bit longer than baking cake or othe stuff as we need to wait couple of minutes after the first bake to get the second bake tray ready by slicing the log. Do give these a try if you love the chocolaty flavor with crunchy bites of chopped nuts and chocolae chips.

Preparation time~ 10 minutes
Baking time ~ 45 minutes
Author ~ Julie
Serves  ~ 25 biscottis
wheat flour 1 3/4 cups
sugar granulated 3/4 cup plus 2 tbsp
cocoa powder 1/4 cup
baking soda 1 tsp
salt a pinch 
unsalted butter 100 gms
eggs 2
vanilla extract 1 tsp
milk 2 tbsp (if needed)
chocolate chips (white and dark) 1/2 cup
chopped almonds 1/2 cup

  • Sift flour with cocoa baking soda and salt twice and keep aside. Pre heat ovn to 350 degrees F for 10 minutes.
  • Beat the butter and  powdered sugar. Then add in one egg at a time and add in the vanilla essence.
  • Add in the white and dark chocolate chips. Add in the flour mix in 3 batches and combine well.
  • Finally toss in the chopped nuts. Add milk if needed to adjust consistency.
  • Make two logs (size 2’ wide and 3/4 inch height) on a parchment paper lined tray. The dough is a bit sticky, using wet hands shape the log as evely as possible like the log in ppic on the right. Also place the logs 1' apart as it spreads on baking.
  • Place and bake in preheated oven for 35-45 mins(Mine was done in 35 mins). Cool for 10 mins and then cut in slices half inch thick and place on a tray(don't leave to cool completely else the slicing becomes difficult).

  •  Place the slices on the tray and place in oven. Bake again for 5 mins one side, flip and bake for another 5 mins. Remove from oven and leave to cool completely before storing or serving.

* You can add chocolate chips alone to make it more chocolaty But here I have used half of nuts and chocolate chips. If you are using chocolate chips alone then add 1 cup.
* You can try with all purpose flour(maida) too but I wished to give a healthier touch. Also the milk added may not be needed if using maida.



Angie's Recipes said... Best Blogger Tips

Love this classic Italian double baked cookie! These look amazing!

Suja Manoj said... Best Blogger Tips

Perfectly baked, looks super yummy.