Sweet Triple Chocolate BiscottiUser Submitted Recipe
- 2 2/3 cups flour
- 1 cup Dutch processed cocoa powder
- 2 cups sugar
- 1 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 2 Tbs instant espresso powder
- 1 3/4 cups toasted, slivered or sliced almonds
- 3/4 cup semisweet chocolate chips
- 5 extra large eggs (room temp)
- 1 1/2 tsp vanilla
- 1 tsp almond extract
- 12 ounces white chocolate, chopped (for dipping after baking)
Preheat oven to 325 degrees F.
In the bowl of your stand mixer fitted with the paddle combine flour, cocoa powder, sugar, baking soda, salt and espresso powder at low speed until well combined. Add the nuts and semisweet chocolate chips. Mix to distribute.
Lightly wisk the eggs, vanilla, and almond extract and add to the flour mixture beginning at low speed. You may increase the speed to medium, but mix only until the dough comes together.
Turn out the dough and knead lightly to work in any dry ingredients. Form into 4 logs, each 2 inches in diameter. Place on 2 parchment lined cookie sheets.
Bake for 35 minutes, switching trays top to bottom, front to back 1/2 way through baking. Logs will be firm, cracked on top and dry to the touch. Remove trays from the oven. Reduce the oven to 300 degrees F.
Let the logs cool slightly before cutting them into 3/4 inch thick slices. Cut on a slight diagonal. Lay the cut pieces flat on the parchment lined cookie sheets and bake for 30 additional minutes. (Again, rotate trays, front to back, and top to bottom.)
While the biscotti are cooking in the 300 degree oven, melt the white chocolate, slowly, in a double boiler (or microwave) stirring until smooth.
Cool the biscotti completely on wire racks before dipping the tops in white chocolate. Alternately, you could dip 1/2 of each biscotti in the white chocolate or drizzle across the top of each biscotti. Let the finished biscotti set on a parchment lined cookie sheet in a cool place until the white chocolate sets.
Store in airtight containers at room temp.