I went through a phase when I was younger where I loved hard, dry cookies – including my baby cousin’s teething biscuits. I’ve always thought of biscotti as a kind of more adult version of teething biscuits, albeit slightly tastier. I’ve had a standard biscotti recipe that I’ve been making since I was in elementary school, but for some reason I decided I wanted to mix things up a little and try something new. As someone who typically has a difficult time with change, I think I may have found a new standard. But should I really be surprised? They are, after all, from Dorie Greenspan, and when does she ever fail?
lovely toasted almonds awaiting the food processor
awaiting the first baking
sliced up and ready for the 2nd baking
of course, I couldn’t leave well enough alone. I made chocolate ones, too.
with a smear of chocolate
adapted from Dorie Greenspan’s Baking: From my home to yours
2 cups flour
1/2 cup unsweetened cocoa powder
2 tablespoons instant espresso powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, at room temp
1 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chopped almonds
4 ounces bittersweet chocolate, coarsely chopped or 3/4 cup mini chocolate chips
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
2. Sift together flour, cocoa, espresso powder, baking soda, baking powder, and salt.
3. In the bowl of a stand mixer, beat the butter and sugar together on medium speed until pale (about 2 minutes). Scrape down bowl. Add eggs and vanilla and beat for about 2 minutes (mixture may look curdled). Reduce mixer speed to low and add dry ingredients in 3 additions, mixing only until dough forms. Scrape down the sides of the bowl. Mix in nuts and chocolate.
4. Turn the dough out onto a work surface and knead in any dry ingredients that might have escaped mixing.
5. Divide dough in half. Working with one half at a time, roll dough into 12-inch long logs. Flatten both logs so that they are about 1/2 to 1 inch high and about 2 inches wide. Carefully lift each log onto the baking sheet.
6. Bake logs for about 25 minutes, or until slightly firm. Remove baking sheet from oven and cool logs for about 20 minutes.
7. Working with one log at a time, cut each lot into slices between 1/2 and 3/4 inch wide (use a serrated knife). Stand the slices up on the baking sheet and bake the cookies again for about 10 minutes. Cool on a rack.