It’s “Tasty Tuesday” and I have a great biscotti recipe for you. Being Italian I grew up eating my fair share of biscotti cookies and all different types.
My grandmother “nonna” in Italian, always made a simple one with a hint of cinnamon and chocolate chips. She was an amazing woman who was a great cook and a better baker. Unfortunately, she was so amazing, she didn’t really need to write down her recipes or use exact measurements so trying to duplicate her recipe was never easy. Anyway, on one of my trips to Connecticut, my aunt (zia in Italian) introduced me to an amazing chocolate biscotti recipe. It was very different from the ones I grew up with in the manner that it wasn’t as cake/cookie texture but more of a snap and crunch type of a recipe.
Since that trip my aunt and I did many and when I say many I mean MANY different types of recipes to try and find how to make that snap/crunch type of biscotti. I even posted it around on some of my boards…no one really responded with the know-how of completing this type of a cookie. During the holiday, while visiting with my zia, we kept bumping our heads on how to make it more of a crunch than a cookie…I found a recipe that had no oil or butter and knew that must be it as butter adds moisture to cookies. My zia tried to make the biscotti and she said they were pretty close to the ones we originally found years prior.
So today I’m a super easy recipe for chocolate biscotti with no butter or oil and I promise you will love them. I have to repeat that these are not your typical cake style biscotti but more of a crisp texture.
It’s very simple you put your eggs and your sugar in a mixing bowl
and you whip it…don’t use your paddle like I did…as a matter of fact I switched it out midway
with the whisk attachment (yes I changed from my paddle attachment to whisk) you mix until the eggs are pale in color and thick
While your eggs are whipping, you put the rest of your ingredients in the cuisinart and pulse…here is the before
and after…my photo shows the additional chocolate chips and nuts…I’m sorry I missed the photo in between
you then place your flour mixture with your egg mixture and using the paddle attachment you mix until just combined.
Remove your dough from the bowl and pour onto a floured counter top, roll into 3 logs, place your egg wash on top and sprinkle with sugar…before it went in the oven…
after it came out of the oven
this is just heaven…look how beautiful this is…you can leave them here for more of a cake texture or do the twice baked
slice and bake off..back int he oven
and now the best part…enjoy them!!!!!!
how pretty is this sitting on your counter?
I hope you enjoy this recipe as much as I did!
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Ingredients
- 2¼ cups Flour, plus more for dusting
- ¼ cup Dutch-process cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 cup Semisweet chocolate chips, divided
- 1½ cups Almond slivers, divided (or any of your favorite nuts)
- 3 large Eggs
- 1½ cups Sugar
- 1 large Egg white, lightly beaten (egg wash)
- Sugar for sprinkling (optional over egg wash)
Directions
- Preheat your oven to 350. Line your baking sheet with parchment paper and set aside.
- In a food processor, put your flour, cocoa powder, baking soda, salt, 1 cup chocolate chips and almonds. Pulse 3-5 times or until your chocolate chips and almonds are chopped up. Add the additional chocolate chips and nuts to your dry ingredients.
- Using my kitchen aid (or a hand held mixer) using a whisk paddle, beat your eggs with the sugar for 4-5 minutes or until the texture of your egg/sugar mix is think and foamy.
- Switch to your paddle attachment and on low speed add your flour mixture.. With mixer on low speed, add the flour mixture and beat until just combined.
- Turn your dough onto a lightly floured work surface and divide into it into three equal pieces. Shape each piece into an 18-inch log, transfer to your prepared baking sheet (I used 2 sheet pans). With the palm of your hand, gently press the logs to flatten slightly.
- Brush your beaten egg white over logs. Sprinkle with sugar.
- Bake, rotating pan halfway through, until logs are just firm to the touch, 20 to 24 minutes. Transfer sheet to a wire rack to cool slightly. If you want more of a "cake" texture, let it cool and then slice.
- If you want more of a crisp biscotti, remove your logs from the sheet pan and on a cutting board, use a serrated knife and cut at a bias. Try to keep all your slices the same width so they cook at the same pace.
- Place your baking sheet back into the oven, bake until biscotti are firm to the touch and completely dry, 10-12 minutes. Remove pan from oven, let the biscotti cool completely.