Chocolate and Nut Biscotti

Biscotti are these dry twice-baked Italian biscuits, in fact the name itself originates from a word meaning “twice cooked/baked”. You’ll often see biscotti in coffee shops alongside an espresso or even as a dessert with vin santo, a Tuscan fortified wine.

BiscottiBiscotti 3

Some recipes for biscotti will make a very firm dough but this recipe is a very wet dough and this, personally, allows the dough to hold more filling without losing the texture; a biscotti should be baked with its filling, whether that be the obligatory nuts, dried fruit or chocolate.

These make a huge batch – once I managed to squeeze out 50 biscotti – so this recipe is great for making edible gifts.


125g nuts – any variety will do like hazelnuts, walnuts etc

50g dark chocolate – value chocolate is fine (you won’t notice a difference)

3 egg whites

125g granulated sugar

100g plain flour

  1. Preheat the oven to 180°C. Line one baking sheet with baking parchment
  2. Place the nuts into a baking tin and bake for 3-4 minutes until they are just toasted. Roughly chop half of the nuts. Set aside to cool. Chop the chocolate into pieces (large and small) and add into the nuts.
  3. Whisk the egg whites until frothy. Then gradually whisk in the sugar until they form stiff peaks.
  4. Sift in the flour and add the nuts and chocolate. Fold until they are combined.
  5. Spread the mixture onto the tray. Use a spoon to smooth the surface. It should be a large rectangle of dough.
  6. Bake for 25 minutes – it should be lightly golden and set. Touch the top and it shouldn’t give way too easily. Allow to cool fully.
  7. Heat the oven to 160°C. Using a serrated knife, slice the baked loaf in half (to form 2 long logs) and cut 5mm slices of the dough. Any edges of the loaf which have caught in the oven can be simply cut off.
  8. Place on the tray with the exposed side upwards and bake for 15 minutes, remembering to turn halfway through baking. They should be light golden on each side and crisp.
  9. Allow them to cool completely before eating. They keep for a week in an airtight container.
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6 thoughts on “Chocolate and Nut Biscotti

  1. Pingback: Handmade Gift Boxes for Edible Presents | The School Cook

  2. Luca Marchiori

    I used to get very worried about wet dough but there are so many things that are like that, brioche and of course PIZZA, that you get used to it. I oil my hands to handle it as if you use flour I find it tends to make an unpleasant crust. WIll let you know when I’ve made them … yours look super yummy.

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    1. theschoolcook626 Post author

      Perhaps dough was the wrong word to use, it’s more a dough and batter hybrid; a thickened meringue that can be poured but is thick enough to hold the filling. It’s quite a hard thing to describe. But you’re absolutely right about getting used to wet dough; for breads I just keep kneading until it’s smooth and I don’t add more flour like I used to. Thank you

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  3. Luca Marchiori

    I have a house in Tuscany and spend a lot of my time there. We call these cantuccini there and I love having freshly made ones to dip in vin santo as you said. I’ve never tried to make them but your recipe looks so good that I may just have to try.

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    1. theschoolcook626 Post author

      When I first made it, I was a bit freaked out by the wetness of the dough but actually it worked. I’ve seen other recipes have a very firm dough and then cut them thickly but these thinner biscotti are much better personally. I’m glad that you’re going to try this recipe out!

      Liked by 1 person

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  4. Pingback: All Butter Almond Cookies | The School Cook

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