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Easy High Altitude Dark Chocolate Biscotti
Easy High Altitude Dark Chocolate Biscotti
Chocolate Biscotti
Heather Smoke
All recipes on Curly Girl Kitchen are developed for high altitude at
5,280 feet.
5 from 1 vote
INGREDIENTS
2 cups all-purpose flour, plus extra for shaping the dough
6 tbsp unsweetened Dutch-processed cocoa powder
1 cup granulated sugar
1 tsp baking powder
1/2 tsp coarse Kosher salt (if using table salt, use half the amount)
3 large eggs, lightly beaten
1/2 cup unsalted butter, melted
1 tbsp vanilla extract
1/2 cup semi-sweet mini chocolate chips
1 large egg (for egg wash)
1 1/4 cups semi-sweet or dark chocolate chips or chunks
INSTRUCTIONS
1. In a bowl, combine the flour, cocoa powder, sugar, baking powder and salt.
2. Add the 3 beaten eggs, melted butter, and vanilla extract, and stir everything together into a soft,
sticky dough. Let cool for 10 minutes, then stir in the mini chocolate chips.
3. Cover the bowl and chill the dough in the refrigerator for 3-4 hours, until well chilled.
4. Preheat the oven to 350 F, and line a large baking sheet (or two medium baking sheets) with
parchment baking paper.
5. Divide the chilled dough into three portions (about 10 ounces each), dusting each portion with a
little flour to keep the dough from sticking to your hands. Roll or press each portion of dough
out into a rectangular-shaped log, measuring about 3x8 inches and about 3/4 inch thick.
Make sure you leave about 4 inches between each portion of dough on the baking sheet, since they
will spread out as they bake. Use two baking sheets if you need more space.
6. Whisk up the last remaining egg, and lightly brush the top of the dough with the beaten egg.
7. Bake the biscotti on the center oven rack for 20-22 minutes until set, but still soft in the middle.
Remove from the oven, and let cool for exactly 10 minutes on the baking sheet.
Place on a parchment-lined baking sheet for 1-2 hours until the chocolate sets and hardens.
KEYWORD
Biscotti, Chocolate, Italian Cookies
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