These crisp biscuits by Shiran Dickman (@shiran_dickman) of the blog Pretty. Simple. Sweet. have a deep chocolate flavor and are perfect served with coffee or hot chocolate for dipping. For more from Shiran, look to her Chocolate Turtle Cookie, Chocolate Rugelach, and Chocolate Crinkle Cookie recipes. Order the Holiday Cookies Special Issue co-produced with feedfeed for more delicious recipes.
Double Chocolate Biscotti
- 3 large eggs (150 grams)
- 1 cup (200 grams) granulated sugar
- ¼ cup (57 grams) unsalted butter, melted
- 1 teaspoon (4 grams) vanilla extract
- 1¾ cups (219 grams) all-purpose flour
- ½ cup (43 grams) unsweetened cocoa powder
- 1 teaspoon (5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ¾ cup (128 grams) dark or milk chocolate morsels
- ¾ cup (85 grams) slightly toasted hazelnuts, coarsely chopped
- Preheat oven to 325°F (170°C). Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat eggs at high speed until light and pale in color, about 2 minutes. Reduce mixer speed to low. Add sugar, melted butter, and vanilla, beating just until combined.
- In a medium bowl, sift together flour, cocoa, baking powder, and salt. Gradually add flour mixture to egg mixture, beating just until combined and a dough starts to form. Fold in chocolate morsels and hazelnuts. Refrigerate for at least 30 minutes.
- On a lightly floured surface, with slightly wet hands, shape dough into a ball. Divide in half, and roll each half into a 14x2½-inch rectangle. Place 4 inches apart on prepared pan.
- Bake until slightly risen, firm to the touch, and top begins to crack, 25 to 30 minutes. Let cool on a wire rack for 30 minutes.
- Using a serrated knife, cut logs into ½-inch-thick slices. Return slices to pan, cut side up, in a single layer. Bake until crisp, about 15 minutes more. (The longer they stay in the oven, the harder they become.) Let cool completely on a wire rack. Store in an airtight container at room temperature for up to 1 week.