These crunchy Chocolate Biscotti are filled with chunks of chocolate chips and toasted hazelnuts, and with a deep chocolate flavor that comes from the cocoa powder. Perfect for dunking in your coffee or as a teatime treat.
Preparing this delicious early morning breakfast is easy, using a few simple ingredients that are commonly seen in our pantry. Loaded with chunks of hazelnuts that make this bread taste so delightful, you can use other nuts like almonds or just omit for something like the traditional way of baking. Starting with a lot of almonds in a sticky long log shape dough, this recipe produces crunchy breads that taste even better a day or two later.
Biscotti are long, curved and oblong with rough edges, made dry and crunchy by slicing a hot bake log shape bread , then baking a second time. Not all biscotti are created equal and there is no perfect way to make it, you can bake by adding or substituting some of the ingredients. Try to be creative to get the possible texture, like crunchy without breaking your teeth and deep coating the bread with white or dark chocolate.
- 1 3/4 Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Cup firmly packed light brown sugar
- 1/3 Cup unsweetened cocoa powder
- 1/4 Teaspoon salt
- 3/4 Cup almonds
- 3/4 Cup chocolate chips
- 1 Tablespoon coffee extract
- 3 Large eggs
- 1 1/2 Teaspoons vanilla extract
- Preheat oven to 375 °F
- Sift or whisk flour, baking soda, salt and cocoa powder.
- In a separate bowl, beat eggs, coffee extract and vanilla extract.
- Add brown sugar while mixing.
- Pour the dry ingredients, almonds and chocolate chips.
- Mix well until a stiff dough forms.
- Transfer the dough onto a lightly floured surface.
- Knead and cut into 2 equal sizes, roll the dough into a log shape.
- Transfer the logs into the prepared baking sheet and bake for 30 minutes.
- Let it cool and cut into a diagonal shape, arrange in baking sheet and bake for 15 minutes.
- Turn the slices over and bake for another 15 minutes or until crisp and dry.
- To make coffee extract, brew a strong coffee flavor.
- Option of dipping one end of the biscotti into the chocolate and let it dry,