Best Black Chocolate Biscotti Recipes

DOUBLE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
• In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.
• Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into ¾-inch slices (I do this right on the baking sheet). They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Serve with coffee, tea or warm milk.
• Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

BLACK CHOCOLATE BISCOTTI

Steps:

• Position racks to the upper and lower thirds of oven. Preheat the oven to 350°F.
• Line two jelly roll pans with parchment paper and set aside.
• In a medium saucepan, melt butter over low heat.
• Remove from heat.
• Add the dark chocolate and let mixture rest 1 minute.
• Stir gently until the chocolate is melted and smooth; set aside.
• Combine the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl; whisk thoroughly; set aside.
• Mix the Kahlúa, dissolved espresso powder and vanilla in a small bowl; set aside.
• In a large bowl beat eggs with electric mixture on medium speed for 2 minutes.
• Add sugar, in 3 additions, mixing for 20 seconds after each addition.
• Beat 1 minute longer.
• Reduce speed to medium low.
• Add Kahlúa mixture and chocolate butter mixture; mix thoroughly scraping down the sides of the bowl as necessary.
• On low speed, add dry ingredients, in 2 additions, mixing only to combine.
• Using rubber spatula, fold in chopped chocolate and nuts.
• Let batter stand for 10 minutes to thicken.
• Portion the dough onto the jelly roll pans, forming 4 logs, each measuring 1 1/2 inches wide by 12 inches long, smoothing tops and sides with moistened hands.
• Brush tops and sides with egg wash.
• Bake for 20 to 22 minutes, or until tops are just set.
• Remove from oven and let stand for 20 minutes.
• Reduce oven temperature to 300°F Carefully place 1 log at a time on a cutting board. Using a thin, sharp serrated knife cut into generous 1/2 inch slices.
• Lay slices on their sides and toast in oven for 12 minutes.
• Turn the slices over carefully and toast for 8 minutes longer.
• Allow cookies to cool on pans; the biscotti will become firm and crisp as they cool.
• Store biscotti, layered between sheets of waxed paper in an airtight container at room temperature for up to 3 weeks.
• If desired, biscotti may be frozen for up to 3 months.

DOUBLE CHOCOLATE BISCOTTI

Steps:

• In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
• Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

UNION SQUARE CAFE'S CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
• Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
• Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
• Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.