Biscotti remind me of friendships; of hours spent lingering in cozy coffee shops connecting over warm drinks and crunchy cookies. These double chocolate biscotti have a nice crunch without any dryness. Browning the butter is an instant flavor enhancer, and I find a splash of brandy improves most anything. I mixed in a chopped Toblerone bar (a favorite of mine!), though any chocolate bar you like will work well here. Be sure to add the chocolate drizzle for a touch of richness.
I’m sharing this recipe as part of February’s Chocolate Party. This month’s theme is double chocolate; scroll down below the recipe for more mouth-watering treats!
Double Chocolate Biscotti
1/2 cup unsalted butter
3/4 cup sugar
1 Tbsp brandy
2 tsp vanilla extract
1 tsp almond extract
3 large eggs
2 3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 3.25-ounce Toblerone bar, chopped (or chocolate bar of your choice)
2 ounces semisweet chocolate, chopped
Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a large mixing bowl; cool slightly. Add sugar, brandy, and extracts to bowl, stirring until smooth. Whisk in eggs one at a time. Stir in flour, baking powder, and salt until incorporated; fold in chopped chocolate bar. Cover dough and chill for 30 minutes.
Preheat oven to 350°F and line a large baking sheet with parchment paper. Using moistened hands, shape dough into 2 (10-by-4-inch) loaves on prepared baking sheet. Bake for 22 minutes or until pale golden. Transfer loaves to a wire rack and cool for 15 minutes.
Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheet; bake 9 minutes. Turn slices over and bake for 9 minutes more or until golden. Cool completely on wire racks.
Line a rimmed baking sheet with parchment paper. Place chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Use a fork to drizzle chocolate over biscotti (here’s a quick video of the process); chill in the refrigerator for 15 minutes to set chocolate. Store at room temperature in an airtight container up to a week.
Yield – 32 biscotti (serving size: 1 biscotto)
Calories – 114
Carbs – 16