Double Chocolate Biscotti
Chocolate is the most-listed biscotti flavour in America: 69 of our 175 verified bakeries carry one, more than any other. Cocoa in the flour, chocolate through the crumb.
Cocoa replaces flour rather than joining it, and 15% is the working ceiling: past that the log turns brittle and the slices shatter on the knife. Chop a bar instead of using chips, which tear pockets where a chopped bar slices flush. The espresso is there to deepen the cocoa, and you will not taste it as coffee.
Documented, not yet sealed. The Tested 3× mark arrives with our own three bakes and their published notes.
Fonti
Ingredienti
Il metodo
Cream butter and sugar; beat in eggs. Fold in flour, cocoa, baking powder, salt and espresso, then the chopped chocolate.
Shape two logs, slightly flatter than an almond dough — cocoa dough spreads less. Bake at 175°C / 350°F for 28 minutes.
Rest 20 minutes — a cocoa log is more fragile than it looks. Slice at 15 mm.
Second bake at 150°C / 300°F for about 16 minutes. Cocoa hides the color cues, so trust the clock and the scale here, not the eye.
Two weeks. Chocolate shortens the shelf.