Perfectly dense, crunchy, flavoursome and much easier to bake than you could imagine, you’ll be amazed at how delicious these chocolate biscotti are.Recipe yields about 32-34 biscotti (about 1 lb)
Prep Time5 minutesmins
Cook Time50 minutesmins
Resting & dipping15 minutesmins
Total Time1 hourhr10 minutesmins
Course: Biscotti, desserts
Cuisine: Italian
Keyword: Chocolate biscotti
Servings: 34
Calories: 74kcal
Author: Katia
Ingredients
1medium-sized egg
1egg yolk
¾ cup(150 grams)sugar
2 tablespoons(30 grams)butter, melted
1teaspoonvanilla extract
1teaspoonorange zest
½tablespoonhoney
2 cups(250 grams)all-purpose flour
1teaspoonbaking powder
Chocolate cover (+ optional decorations)
3.5oz(100 grams)good-quality dark chocolate, in small pieces
Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
Whisk the flour and the baking powder in a bowl. Set aside.
Using a stand mixer fitted with a whisk attachment or an electric beater (or a whisk) beat 1 egg, egg yolk, and the sugar on medium-high speed until pale and fluffy, about 1 or 2 minutes.
Reduce the speed, and add gradually the melted butter, then vanilla, honey and orange zest. Mix until combined.
With the motor running, add the flour in a few steps, not all in one go, and mix until just combined. Scrape down the sides and bottom of the bowl as needed.
Remove the dough from the bowl, transfer onto a surface, and shape it into two equal logs (possibly same size and shape). If the dough is sticky, don't add any flour, simply wet your hands to handle it.
Place the two logs onto the prepared baking sheet well apart from each other (they will spread once in the oven), press gently with your hands flattening them a little bit. For a shiny finish, I recommend brushing the logs with a beaten egg.
Bake in the preheated oven for 30 minutes until firm and golden.
Remove the baking sheet from the oven, place it on a rack, let cool down for about 10 minutes and reduce the oven temperature to 250℉-120℃.
Transfer the logs on a cutting board and using a sharp knife (I prefer to use a chef knife) with a sewing motion slice the logs diagonally into about ½ inch thick slices (or thicker, if desired).
Return the biscotti slices to the baking sheet, cut side up, and bake them again for 10 minutes per side, total 20 minutes.
Chop the chocolate into small pieces, add it to a medium heat-proof bowl and melt it. For the microwave, make sure you melt the chocolate in steps (10-15 seconds each time) and stir with a spoon after each step. Repeat until it looks melted and smooth, but don't overheat it. For the stove, place half of the chocolate in a heatproof bowl, then place the bowl over a saucepan of simmering water. Stir occasionally until melted, remove bowl from heat, and stir in the remaining chocolate until smooth and glossy.
Dip biscotti halfway into the chocolate and place onto parchment paper or a rack. Sprinkle with nuts, orange zest, or sprinkle. If using sugar or sea salt flakes, wait until the chocolate set a little bit otherwise they get completely wet and disappear.
Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
Notes
How to store chocolate biscotti? Usually biscotti keep well for about 2 weeks, but with this version with chocolate cover they keep less, about 1 week if stored in an airtight container. Alternatively, for the best result, you can bake all your biscotti and dip them into melted chocolate the day you mean to serve them.Nutrition facts: the nutrition values are for one serving, and they are based on an online nutrition calculator. It’s an estimate and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.