Biscotti are the underdogs of the cookie world since they are usually hard and crunchy; their soft chewy counterparts get all the attention, but I LOVE THEM! I love to dip them in my morning coffee and savor their crunch with every bite especially these beauties dipped in dark chocolate and sprinkled with sea salt! The combination is perfect & you’ll wind up wondering why anyone would ever choose a chocolate chip cookie over one of these guys!
After the biscotti ingredients are mixed together, form two logs of biscotti dough. The dough will need to bake until firm which is about 20 minutes.
Then the biscotti logs should be cut into about a 1″ strip. Once the strips of biscotti cookie are cut, they will need to be baked again. The second bake only takes about 10 minutes.
Before you dip the biscotti cookies in the dark chocolate, make sure they are completely cooled. The last step is to sprinkle them with a flaky salt like Maldon Sea Salt Flakes. This salt is a little finer than regular seas salt which makes it perfect for baking.
- 2 cups all purpose flour
- ½ cup special dark unsweetened cocoa powder, sifted
- 2 tablespoons instant espresso powder
- ¾ tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. salt
- 6 tbsp. unsalted butter, at room temperature
- 1 cup sugar (or corresponding measurement for sugar substitute)
- 2 large eggs, at room temperature (very important), lightly beaten
- 1 tsp. pure vanilla extract
- 1 cup raw sliced almonds
- sugar (for dusting)
- 12 oz. Ghirardelli 60% Cacao Dark Chocolate Chips
- Flaky salt (Fleur de sel or Maldon); or course sea salt works as well
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a large bowl sift together flour, cocoa, espresso powder, baking soda, baking powder and salt.
- In the bowl of a stand mixer using the paddle attachment, cream butter and sugar together for 2-3 minutes (you want to let it work together until pale in color). At this time add eggs and vanilla and continue mixing on Speed 2 until well combined; stop and scrape the edges of the bowl with a spatula as necessary.
- Reduce the speed to the STIR setting on your mixer and gradually add the dry ingredients to the wet, mix until the dough just comes together.
- Add the almonds and continue stirring until incorporated. The dough will be thick and sticky.
- Using a dough scraper, turn out the dough onto a clean surface and gently knead to get any bits of dry flour or almonds incorporated and shape into a ball.
- Divide the ball in half, then roll each into a log about 12” long and place on the cookie sheet with a few inches separating them (they will expand while baking). Flatten the logs with the palm of your hands to between ¾- 1” thick and rectangular in shape.
- Sprinkle the logs liberally with sugar.
- Bake for 25 minutes or until the logs are firm to the touch. Remove from oven and cool for at least 20 minutes (keep the oven hot).
- Transfer logs to a cutting board and using a serrated knife cut diagonally across the logs to form ½-3/4 inch thick slices. Line the pieces up on the cookie sheet close together until you’ve cut through both logs.
- Bake the cookies for an additional 10 minutes. Remove and cool completely.
- Once cookies have cooled melt the chocolate over a double boiler or in a microwave safe bowl. Place melted chocolate in a wide dish and dip each cookie lengthwise in the melted chocolate to coat to at least midway along the cookie.
- Place the dipped biscotti cookies chocolate side up on parchment paper to cool and set. Once the chocolate is set (you can usually tell because it will loose its shiny appearance) sprinkle with salt to taste. To speed the process you can place them in the refrigerator for 10 minutes to harden the chocolate.
- Serve & enjoy! Store in an airtight container.