The Italian word "biscotti" means twice cooked in English. These oblong-shaped, dry, and crunchy cookies are sold in fancy tins but can easily be made from scratch. They are cooked once in the form of a long log before being sliced and cooked again to form their signature shape. They are often dipped in a drink to soften them up such as coffee, espresso, or Vin Santo.
These chocolate biscotti are made with three types of chocolate. The dough is made with cocoa powder with mini chocolate chips folded in, then the cooked and cooled biscotti are then dipped in an espresso-flavored chocolate ganache.
It is common for the biscotti to form a long crack along the surface of the log during the first bake. This is normal and even gives the end result a more unique shape. In addition, because they are a dry cookie, don't worry if your biscotti also crumble a little bit when cut into slices. The best part about making homemade biscotti is that they keep well and can be enjoyed every morning for breakfast or as an afternoon treat for up to a week (or freeze for longer storage).
- For the Biscotti:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (softened)
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips
- For the Chocolate Espresso Ganache:
- 1 cup mini chocolate chips
- 1/3 cup heavy whipping cream
- 1 teaspoon espresso powder
Gather the ingredients. Preheat oven to 350 F. Prepare a large baking sheet by lining with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate mixing bowl, cream the granulated sugar and butter together until light and fluffy.
Add the eggs and vanilla extract and beat until well combined.
Stir in the flour mixture to form a stiff dough.
Mix in the mini chocolate chips until combined.
Divide the dough in half. Form the dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide. Bake 30 to 35 minutes, or until slightly firm to the touch. Cool on the baking sheet for 5 minutes.
Transfer to a cutting board and cut diagonally into 3/4-inch slices.
Arrange the biscotti, cut sides down, on the prepared baking sheet and bake for about 10 minutes, or until crisp.
Cool completely on a wire rack.
To make the chocolate ganache, combine the 1 cup of chocolate chips, cream, and espresso in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until the chocolate melts and the mixture is smooth and creamy.
Dip about 1/3 of each biscotti in the ganache. Lay the dipped biscotti on a cooling rack. Allow the biscotti to harden for several hours or overnight before wrapping for storage.
How to Store and Freeze
- Biscotti will keep in an airtight container for up to 1 week.
- Biscotti may be kept wrapped in freezer-safe plastic wrap and frozen for up to a month.