Chocolate Biscotti

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Servings: 18 Difficulty: Advanced
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Crunchy, twice-baked Italian cookies with rich chocolate and a hint of raspberry.
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Chocolate Biscotti

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 18 Calories: 402.9

Description

These Chocolate Biscotti are the perfect companion for an afternoon coffee or dessert wine. The dough is rich with cocoa powder and brightened by a splash of raspberry flavoring, creating a complex taste profile that is both earthy and fruity. Baked twice, these cookies achieve a satisfyingly hard, crunchy texture that holds up well when dipped. While traditional recipes might use eggs, this version utilizes egg equivalents to keep it vegan-friendly without sacrificing structure. The optional drizzle of semi-sweet chocolate adds a luxurious finish, elevating the simple ingredients into a sophisticated treat. They store beautifully in an airtight container, making them an excellent choice for holiday gift baskets or a quick snack that keeps for weeks.

Ingredients

Directions

  1. Preheat your oven to 350&# 194;°F (175ðC) and line a baking sheet with parchment paper.
  2. In a small bowl, combine 2 egg equivalents with 2 teaspoons of raspberry flavoring (or orange/almond extract) and a splash of Chambord or matching liquor, if desired.
  3. In a large mixing bowl, whisk together 1 cup flour, 1/2 cup sugar, 1/2 cup cocoa powder, 3/4 teaspoon baking powder, and 1/4 teaspoon salt.
  4. Pour the wet ingredients into the dry ingredients and mix until a stiff, sticky dough forms. Add a splash of water or liquor if the dough is too dry to hold together.
  5. Transfer the dough onto the prepared baking sheet and shape it into a log approximately 15 inches long and 1.5 to 2 inches wide.
  6. Bake the log for 25 minutes, or until the top is firm to the touch.
  7. Remove the log from the oven and let it cool on the baking sheet for 10 minutes.
  8. Using a serrated knife, slice the log diagonally into 1/2 to 3/4-inch thick slices.
  9. Reduce the oven temperature to 300ðF (150ðC).
  10. Lay the slices flat on the baking sheet and bake for 15 minutes.
  11. Flip each slice over and bake for another 10 to 15 minutes, or until dry and crisp.
  12. Remove from the oven and let cool completely.
  13. Optional: Melt 2 tablespoons of semi-sweet chocolate and drizzle over the cooled biscotti. Let set before serving.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 402.9kcal
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 7.8mg1%
Total Carbohydrate 93.0g31%
Dietary Fiber 11.5g46%
Sugars 30.7g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: biscotti, chocolate, cookies, vegan, twice-baked, crunchy, cocoa, raspberry, dessert, coffee, snack, italian, baking, egg-free, chambord, gluten-free-option, holiday, gift, store-bought, homemade
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