Triple Chocolate Biscotti

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Servings

Prep Time

15 minutes

Cook Time

45 minutes

These cookies are both chewy and crunchy at the same time; the outside is a little hard, but the center remains soft. I double this recipe because these cookies disappear so fast.

Credits

Photography: Michael Bennett Kress

Author:

Paula Shoyer @kosherbaker

Ingredients

Biscotti

4 ounces Elite Bittersweet Chocolate, broken into pieces
1 cup sugar
1/2 cup Nutola Cottonseed Oil
2 large eggs
3 tablespoons Gefen Vanilla Sugar
1/2 cup Gefen Cocoa Powder
1 tablespoon Haddar Potato Starch
1 and 1/2 cups Gefen Ground Almonds
1/4 teaspoon salt
1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a jelly roll pan or cookie sheet with parchment paper.
Melt the chocolate using one of the methods described in the note below. Remove the chocolate from the heat source, add the sugar and oil, and whisk well. Add the eggs and mix. Add the vanilla sugar, cocoa, potato starch, ground almonds, and salt and mix well. Add the chocolate chips and mix to distribute them.
Divide the dough in half and shape into two loaves, each about nine by three inches (23 x 7.5 centimeters). Place both loaves on the lined jelly-roll pan and bake for 30 minutes.
Let the loaves cool for 10 minutes (do not turn off the oven). Cut each loaf crosswise into three-quarter- to one-inch-thick (two- to two- and- a- half-centimeters) slices. Place the cookies, cut side up, on a parchment-covered cookie sheet (or the jelly roll pan again). Bake for another 14 minutes, or until the cookies are firm to the touch on the outside but still feel soft on the inside. Check them after 10 –12 minutes so that you don’t overbake the cookies.
Let cool for five minutes on the pan and then slide the parchment and cookies onto a cooling rack to cool completely.

Recipe Note

Note: To melt chocolate, you can use the top part of a double boiler or a microwave oven. A double boiler is a specially designed saucepan that has a top bowl that fits snugly over a saucepan. For either method, first break or chop the chocolate into 1-inch (2.5 cm) pieces. To melt the chocolate over a double boiler, you place water in the bottom of the saucepan and the chopped chocolate in the insert. When you bring the water to a simmer, it gently melts the chocolate in the insert. You can create your own double boiler by placing 2 to 3 inches (5 to 8 cm) of water in a medium saucepan and resting a medium-size metal bowl containing the chopped chocolate on top. Stir the chocolate occasionally, until all of it has melted. To melt chocolate in a microwave oven, place the chocolate pieces in a microwave-safe bowl, such as a large glass bowl. Heat the chocolate for 1 minute at high power. Remove the bowl from the microwave oven and give the chocolate a good stir, mixing the melted pieces into the unmelted ones, for 30 seconds. Heat for another 45 seconds and stir well again. If the chocolate is not completely melted, heat it for another 30 seconds and stir. Repeat this process for another 15 seconds if necessary. Do not heat the chocolate in the microwave oven for several minutes straight or it will burn.

This recipe provided with permission from kosher.com.