Sunday, January 26, 2014

Chocolate Biscotti

Hello world! (That comes from the first lines of code I ever wrote doing BSCS). I have been AWOL for long. Business school was hectic (or so I pretend it to be), I wasn't cooking at times when taking pictures would be feasible, mostly I wasn't cooking or baking at all. Now that business school is over, I have cleared all my exams and have completed my degree, I am making an effort to revive this sleeping blog (only that blogs don't need a prince charming to wake them up, they need an enthusiastic writer).

To revive the blog, I had to take something which I truly love - chocolate. I baked chocolate biscotti. Biscotti is an Italian twice baked cookie. These cookies are baked, cut into oblong slices when hot and then baked again to make them dry and chewy-crispy.

Biscotti is served with tea or coffee as they are pretty much dry and need to be dunked to eat. Or they can be accompanied by a sip of a hot beverage to eat with ease. Originally biscotti is made of flour and almonds, but variations exist, like the one I tried is made with chocolate flavor.

I sometimes omit the almonds from the biscotti (which is a very unauthentic attempt), but adding them imparts a crunch in addition to the chewiness of the cookie. Biscotti can be coated with chocolate, dusted with icing sugar or otherwise decorated on whim.

The recipe I used has been adapted from Bake Fresh.



1 cup flour
1/4 cup cocoa powder
1 tsp instant coffee powder
1/4 + 1/8 tsp baking soda
1/4 tsp baking pwder
1/2 tsp salt
3 tbsp butter
1/2 cup sugar
1 egg
1/2 tsp vanilla
1/2 cup almonds, roughly chopped
4 tbsp chocolate chips, optional


Preheat the oven at 180C/ 350F.

Sift flour, cocoa powder, coffee powder, baking soda, baking powder and salt together in a bowl. In a separate bowl, beat butter and sugar until light and creamy. Add egg and vanilla. Beat to mix. Add flour mixture and mix until just mixed. Add the almonds and chocolate chips mix.

Shape the dough in to a log around 12 inches long and 3/4 inch thick on a baking sheet. Bake for 25 minutes. Remove from the oven. Cool for 5 minutes. Cut into 1/2 inch to 3/4 inch thick slices. Lay the slices face down on the baking sheet, and bake again for 10 minutes. Remove from oven and cool completely.

Store baked biscotti in an airtight jar. Serve with coffee or tea.

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