Biscotti come in a myriad of flavor combinations, chock full of almonds, hazelnuts, pine nuts, citron, raisins, and even chocolate pieces. However, the traditional favorite biscotti in Italy must be the Biscotti di Prato, which are crisp, dry almond cookies named after the city of Prato and usually served alongside a glass of Vin Santo wine for dipping.
I try to keep my husband’s biscotti jar full, but I must say that I am not always successful. Life gets in the way, we get busy, and the poor biscotti jar sits empty for a few weeks. Before my husband left for Italy, I filled his jar with these tasty biscotti. Mocha is a new favorite flavor, and I have been making mocha everything lately. The coffee helps to intensify the chocolate flavor while the chocolate mellows the coffee. I added some chopped hazelnuts and dark chocolate chips to finish the cookies perfectly.
Here are a few helpful hints to keep in mind when baking biscotti.
* Mix the dough just until it sticks together. Don’t overmix. Lining the baking sheet with parchment paper prevents sticking and makes cleanup much more manageable.
* Use a sharp, serrated knife to cut the biscotti for their second baking.
* Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly.
* Remember, biscotti will continue to crisp up as they cool, so do not be tempted to overbake to ensure crunchiness.
* Store biscotti in an airtight container. They will keep well for a few weeks.
- 2/3 Cups Coarsely Chopped Skinned Hazelnuts
- 3 Large Eggs, At Room Temperature
- 2 Tablespoons Espresso Powder
- 2 Cups All-purpose Flour
- 2 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1/2 Cup Unsalted Butter, At Room Temperature
- 1 Cup Sugar
- 1 Teaspoon Vanilla Extract
- 3/4 Cups Dark Chocolate Chips (Mini Chips Work Best!)
- Preheat oven to 325 degrees F. and line two baking sheets with parchment paper.
- Crack two eggs in a bowl, then separate the third egg, adding just the yolk to the bowl and reserving the white to brush on loaves before baking.
- Add espresso powder to the eggs and whisk together with a fork to dissolve the coffee.
- In a medium bowl, stir together the flour, baking powder, and salt.
- In another bowl, using an electric hand mixer, beat together the butter and sugar until light.
- Scrape down bowl then add the egg mixture plus extract, and beat until smooth.
- Add dry ingredients to wet and mix just until combined on low speed.
- Add hazelnuts and chocolate and stir to distribute through the dough.
- Divide the dough into two equal parts and shape into logs with wet hands.
- Place one log on each prepared baking sheet.
- Beat the remaining egg white until foamy, then brush across the tops and sides of the loaves.
- Bake until the tops are firm and sides are beginning to brown, about 30 minutes.
- Remove from oven and cool 15 minutes.
- Use a serrated knife cut the loaves into 1/2 inch slices.
- Place the slices cut side down, side by side, and return to oven.
- Bake until dry, rotting baking sheets halfway through, about 25 to 30 minutes.
- Transfer cookies to wire racks to cool.
- Once cool, store in an airtight container.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 68mgSodium: 280mgCarbohydrates: 41gFiber: 2gSugar: 22gProtein: 6g