Chocolate Biscotti

Preparation info

  • Difficulty

    Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 225 g / 7.94 oz eggs
  • 240 g / 8.47 oz sugar
  • 4 g / .14 oz salt
  • 308 g / 10.86 oz bread flour
  • 50 g / 1.76 oz Dutch-process cocoa powder
  • 4 g / .14 oz baking powder

Method

  1. Preheat a convection oven to 160°C / 325°F.
  2. Combine the eggs and sugar and whip until light and thick.
  3. Blend the dry ingredients together thoroughly.
  4. Using a paddle, add the dry ingredients to the egg mixture and mix until incorporated.
  5. Divide dough into 2 equal portions.
  6. Roll into 2 equal-weight logs the length of a half sheet pan (using only as much flour as needed). Dust off any excess flour on the top and bottom of the log.
  7. Bake for 15 to 20 minutes. Remove from the oven and freeze so that it cuts cleanly.
  8. Cut the strip on the bias in 6-mm- / .25-in-thick slices.
  9. Place the sliced cookies back in the oven and bake for 6 to 8 minutes. Halfway through, flip them over, allowing them to become crisp.
  10. Reserve in an airtight container at room temperature. Discard after 1 week.