Thursday, June 23, 2011

Salt Chocolate Biscotti

I am an avid coffee drinker, even all through the summer, I start everyday with a cup of hot coffee. No cream, so sugar, just a delicious and wonderful smelling cup of coffee. What goes so amazing with my wonderful cup? Biscotti. This chocolate biscotti is strong enough to be enjoyed dunked in your favorite cup of joe, but delicious enough to be enjoyed on it's own. With just a hint of sea salt, to give the cookies that salty bite that I just can't get enough of.

Salt Chocolate Biscotti:
1 stick of butter, softened
1/3 cup of dark brown sugar
1/3 cup of sugar
1/4 cup of unsweetened Dutch-processed cocoa powder
2 eggs
1/2 tsp vanilla extract
1 3/4 cups of flour
2 tsp of baking powder
1/2 tsp of salt
1 tsp corse sea salt
3/4 cups of dark chocolate chunks
4 oz white chocolate, chopped
1/2 cup sliced almonds

Cream butter and sugars until light and fluffy, about 5 minutes on medium speed. Add cocoa and mix for 2 minutes. Add the eggs and vanilla, and mix until just combined. Add flour, baking powder, and salt and stir until just incorporated. Stir in sea salt, chocolates, and almonds. Chill the dough for 1 hour. Preheat the oven to 375 degrees. Separate the dough in half. Roll each half into a long log, about an inch thick. Line a baking sheet with parchment paper and place rolls on the sheet. Press the logs to flatten slightly. Bake for 25 minutes then let logs cool completely, about an hour. Preheat the oven to 325 degrees. Slice the logs on a bias into 1/2 inch thick pieces. Place the cookies on the same cookie sheet and toast for 10 minutes, flip the cookies and cook for an additional 10 minutes. Let cool before serving. (adapted from Tate's Bakeshop Cookbook)

Happy Eating.



  1. These look really rich, great for dunking! It has been awhile since I had this type of cookie-I may need to change that soon. Thanks for sharing.

  2. These look lovely! And hey, I have the Tate's Bake Shop cookbook so thanks for the reminder to try some more of their recipes. ;-)


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