Chocolate-Nut Biscotti

Name: Chocolate-Nut Biscotti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 42
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams semisweet or bittersweet chocolate, tempered (see Note); 1 large egg white, beaten; 2 larges eggs at room temperature, lightly beaten; 177 milliliters all-purpose flour; 99 grams milk chocolate, chopped; 1 pinch Pinch of salt; 118 milliliters sugar; 59 milliliters unsweetened cocoa powder; 1 teaspoon pure vanilla extract; 85 grams 2/3 cup whole almonds or pistachios

The recipe Chocolate-Nut Biscotti could satisfy your Mediterranean craving in around 45 minutes. This recipe serves 42. This recipe covers 3% of your daily requirements of vitamins and minerals. This dessert has 108 calories, 2g of protein, and 6g of fat per serving. If you have cocoa powder, vanillan extract, eggs, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet.

Instructions

Preheat the oven to 30

Equipment you will use

Oven

Spread the nuts in a pie plate and toast them in the oven until golden brown, about 20 minutes.

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Spread

Toast

Nuts

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Oven

Transfer the nuts to a plate and let them cool completely. Raise the oven temperature to 35

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Nuts

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Oven

In a food processor, combine the flour with the milk chocolate and process until the mixture resembles coarse meal.

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Milk Chocolate

All Purpose Flour

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Food Processor

Add the sugar, cocoa powder and salt and pulse to mix.

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Cocoa Powder

Sugar

Salt

Add the beaten whole eggs and the vanilla and process until a dough forms.

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Egg

Vanilla

Dough

Transfer the dough to a lightly floured surface and knead in the toasted nuts.

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Dough

Nuts

Divide the dough in half. On a lightly floured work surface, roll each piece of dough into a foot-long log.

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Dough

Roll

Transfer the logs to a baking sheet lined with parchment paper or foil and flatten them slightly. Lightly brush the logs with the beaten egg white and bake for about 30 minutes, or until firm to the touch and slightly cracked.

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Egg Whites

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Baking Paper

Baking Sheet

Oven

Aluminum Foil

Remove from the oven and let cool for 1 minute. Turn the oven down to 32

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Oven

Transfer the hot logs to a work surface. Using a serrated bread knife or a sharp chef's knife, slice the logs 1/3 to 1/2 inch thick on the diagonal. Arrange the slices upright on the baking sheet and bake for about 5 minutes, or until dry.

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Bread

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Baking Sheet

Chefs Knife

Bread Knife

Oven

Transfer the biscotti to a wire rack and let cool completely.

Ingredients you will need

Biscotti

Equipment you will use

Wire Rack

Line a baking sheet with wax paper. Dip half of a cookie into the tempered chocolate, letting the excess drip back into the bowl, and set the cookie on the wax paper, cut side down. Repeat with the remaining cookies.

Ingredients you will need

Chocolate