Emily Luchettis Chocolate Biscotti Recipes

TRIPLE CHOCOLATE BISCOTTI

Steps:

• Heat the oven to 325°F.
• Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside.
• If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub the nuts with the towel to remove the skins.
• Set aside to cool.
• Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle.
• Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips.
• In a separate bowl, lightly whisk together the eggs and vanilla extract.
• With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together.
• Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand.
• Divide the dough into four equal parts.
• With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter.
• Place the logs 4 inches apart on greased or parchment lined baking sheets.
• Bake the logs at 325°F for 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet.
• Remove the baking sheets from the oven and reduce the temperature to 300°F.
• Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into 3/4 inch slices.
• Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed.
• Transfer the biscotti to a rack to cool.
• While the biscotti are cooling, chop the white chocolate and melt in a microwave on low power or in a double boiler.
• With a knife, spread white chocolate on one cut side of each cooked biscotti.
• Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet.
• Allow the chocolate to harden.
• Peel the biscotti from the parchment and store in an airtight container.

EMILY LUCHETTI'S CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350°. Line a rimmed baking sheet with parchment.
• Whisk together the eggs and vanilla extract together in a small bowl; set aside.
• In another bowl, combine the flour, cocoa powder, baking soda, salt, sugars, espresso, almonds and 1/4 cup of the cocoa nibs until thoroughly blended.
• Add the eggs and vanilla. Mix until the dough comes together evenly.
• Divide the dough in half. Dust your work surface with flour and roll each piece of dough into a 12-inch log. The dough is soft so it won't take much pressure to roll. If the dough sticks to the counter or your hands, add more flour.
• Transfer logs to the prepared baking sheet. Bake until the logs are firm, about 15 minutes. Remove the baking sheet from the oven and decrease the oven temperature to 300°.
• Let the logs cool to room temperature. Slice on a slight diagonal 1/2-inch thick and about 3 inches long.
• Place the biscotti - cut side up - back on the baking sheet. Bake another 12-15 minutes to dry them out. Let cool on a rack; they will crisp as they cool.
• Warm the chocolate in the microwave in 10- to 15-second increments. Or, melt the chocolate in a bowl over water that has been brought to a boil, then taken off the heat -stirring frequently - just until melted.
• Use a small offset spatula or a knife to spread a thin layer of chocolate on a cut side of each biscotti, and place, chocolate side up, on a second rimmed baking sheet. Working in batches, sprinkle the biscotti with some of the remaining cocoa nibs, which will stick as the chocolate sets.
• Let the chocolate set before serving. Store the biscotti up to 2 weeks in an airtight container.