Make it All Better
June 23, 2008
You know the crispy bits around the edges of a pan of brownies? The ones that have buckled from the heat of the oven? The ones that practically disintegrate in your mouth when you take a nibble? If you like those bits, you will adore these biscotti. They’re similar to the brownie bits in their crunch and deep chocolatey flavor, but they’re also studded with dark chocolate chips and slivered almonds.
I’ve dabbled with a variety of biscotti recipes: some stripped down and simple, some featuring dried fruit, some savory. But I’d never tried a chocolate recipe. I blame the double chocolate cookies of a couple weeks back for nudging me into trying this one.
(Click “more” for the rest of the story, more photos & the recipe.)
And I am pretty lucky that I did because these biscotti saved dessert last Monday. After a series of trials and tribulations that night in terms of menu selections (I completely forgot that my friend is fairly lactose intolerant and served an appetizer stuffed with mozzarella, a pizza liberally topped with gorgonzola dolce, and gelato for dessert; right so: whoops) and the actual cooking (I grilled the pizza, feeling quite confident after our last grilled pizza experiment, only to lose substantial portions of the dough through the grates of the grill), I thought I had dessert in the bag. The cherry gelato was safely stashed in the freezer and I was expecting it to be as creamy and delicious as it had been the night before, when it was just churned. (As you’ve already heard, it was not.)
And here is where I reveal the moral of the story: when a dinner party is not going the way you’d hoped and when dessert, to top it all off, turns out to be a bit of a flop as well, stick a plate of these biscotti in the middle of the table. Heck, tuck one right into each person’s bowl of the disappointing cherry gelato, as I did. Because these biscotti make everything all better.
Double Chocolate-Almond Biscotti
Adapted from Gourmet
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup slivered almonds
3/4 cup bittersweet chocolate chips
Preheat oven to 350° F and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in the almonds and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.