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Chocolate Biscotti - David Lebovitz
- Thread starter meryl
- Start date
I REALLY love this one (inside) that was posted 3 years ago - they are amazing...
DOUBLE CHOCOLATE WALNUT BISCOTTI
Unlike most commercially available chocolate biscotti, these have a deep chocolaty flavor. (posted by KC at FK)
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar
Preheat oven to 350°F. and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
Makes about 30 biscotti.
Gourmet
December 1994
DOUBLE CHOCOLATE WALNUT BISCOTTI
Unlike most commercially available chocolate biscotti, these have a deep chocolaty flavor. (posted by KC at FK)
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar
Preheat oven to 350°F. and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
Makes about 30 biscotti.
Gourmet
December 1994
So, of course I had to do a side-by-side comparison...
David's recipe has 1/4 cup more chocolate (always a good thing); 1 more egg; added vanilla and almond extracts; almonds instead of walnuts.
The Double Chocolate Walnut Biscotti has butter - David's recipe has none.
Ok all you food scientists out there... does the extra egg make up for the omission of butter? I love my recipe so much that I'm hesitant to switch!
David's recipe has 1/4 cup more chocolate (always a good thing); 1 more egg; added vanilla and almond extracts; almonds instead of walnuts.
The Double Chocolate Walnut Biscotti has butter - David's recipe has none.
Ok all you food scientists out there... does the extra egg make up for the omission of butter? I love my recipe so much that I'm hesitant to switch!
The ones with butter are more tender and crumbly - the ones without butter are crunchier/harder
last longer, and are better for dipping. Also, the butterless ones should have more of an intense taste than the ones with butter, and the butter ones should have a richer taste, but there's a fine line there, and it depends on one's individual tastebuds - I think only a side by side comparison would be able to determine that.
As far as Lebovitz' recipe, it sounds similar to mine in the cocoa/flour/sugar ratios (I also add instant espresso, no chips and no nuts). It's very deep chocolatey, and very hard and crunchy.
Some people like a more tender texture, others a harder texture, so it really depends on your taste. The Lebovitz recipe will obviously be more chocolatey because of the extra 1/4 cup cocoa, but if you're happy with the Gourmet one, stick to it! (or let it stick to you - either way).smileys/smile.gif
last longer, and are better for dipping. Also, the butterless ones should have more of an intense taste than the ones with butter, and the butter ones should have a richer taste, but there's a fine line there, and it depends on one's individual tastebuds - I think only a side by side comparison would be able to determine that.
As far as Lebovitz' recipe, it sounds similar to mine in the cocoa/flour/sugar ratios (I also add instant espresso, no chips and no nuts). It's very deep chocolatey, and very hard and crunchy.
Some people like a more tender texture, others a harder texture, so it really depends on your taste. The Lebovitz recipe will obviously be more chocolatey because of the extra 1/4 cup cocoa, but if you're happy with the Gourmet one, stick to it! (or let it stick to you - either way).smileys/smile.gif