I was looking forward to making biscotti so much. I love biscotti and they go really well with tea. These biscotti had a deep chocolate flavor from both the chopped chocolate and the cocoa powder. They weren’t so sweet due to the cocoa powder. The white chocolate provides the sweetness. I wish that the logs that I rolled out would have expanded more in the oven because they ended up being a little bit stubby. I’m looking forward to dipping many biscotto in my tea.
Yield: 2 lb 14 oz
4 oz unsalted butter
14 oz granulated sugar
14 oz pastry flour
4 oz cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
8 oz chopped 58% chocolate
- Cream the butter and sugar together.
- Add the eggs one at a time until combine.
- Sift the dry ingredients.
- Add slowly to the mixture. Stir until incorporated.
- Scale out four 11.5 oz amounts of dough.
- Shape each amount into logs by rolling the dough is bread flour. If your dough is on the wet side, use more bread flour to bring the dough together.
- Roll tightly in parchment paper and tape shut. Wrap the roll tightly in plastic wrap.
- Put in freezer.
- Bake logs in a 350F for 40 minutes.
- Cool for at least 20 minutes and slice at a diagonal with a serrated knife.
- Bake until done, roughly 20 minutes in a 200F oven. The biscotto should be very dry.
- Cool and dip the tip in white chocolate.