Our next week’s recipe for Chocolate Truffle Tartlets calls for biscotti. I created this recipe after a lot of oven chaos. I was inspired by Stephanie Jaworski’s chocolate hazelnut biscotti and David Lebovitz’s chocolate biscotti. Needless to say, the final result is a rich crispy yumminess that is perfect to be dunked in an espresso or a glass of full-bodied vino tinto!
Chocolate Bourbon Biscotti
1/2 cup hazelnuts, toasted and coarsely chopped
1/2 cup dried cherries, chopped and soaked in Bourbon
280g all-purpose flour
75g unsweetened cocoa powder
1 tablespoon instant espresso powder
1 teaspoon baking soda
¼ teaspoon salt
120g semi-sweet chocolate chips
180g light brown sugar
30g muscovado sugar
3 large eggs, at room temperature
1 ½ teaspoons pure vanilla
- Preheat the oven to 350F and position the rack in the middle. Line the bottom of a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, cocoa powder, espresso powder, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, put brown sugar and muscovado sugar. On medium speed, mix in eggs one at a time, until well combined. Add vanilla.
- Reduce speed to low and gradually add the flour mixture.
- Add chocolate chips, chopped hazelnuts, and soaked cherries.
- Divide dough in half and shape into 10-by-2 ½-inch logs. Transfer to prepared baking sheet and bake until the dough feels firm and dry to the touch, 20 to 25 minutes.
- Let cool enough to handle, about 10 minutes. Reduce oven to 300F.
- On a cutting board, cut logs into ½-inch-thick slices. Return pieces cut side down to baking sheet and bake until slightly toasted, about 10 minutes. Turn the slices over and bake for 10 more minutes. Remove from oven and let cool on wire rack.
Note: Makes 24 big biscotti