yumyumyummers

dark choco chunk biscotti

In baking, culinary experiments, desserts, snacks, sweet treats on 01.15.12 at 4:39 pm

calling all cookie monsters… this dark choco chunk biscotti is sure to be a crowd-pleaser — er, i mean cookie monster-pleaser!

on a recent visit to one of my fave organic markets in the city, i was looking for some culinary inspiration and was intrigued by a bag of dark chocolate chunks. now you’re probably thinking, “what’s so great about a bag of baking chocolate?”. these aren’t your average chocolate chips. these dark chocolate chunks are not only gluten-free, but also free of milk, peanuts, tree nuts and soy. i don’t typically hunt down gluten-free chocolate for my baking (since most cookie recipes — including this one — call for flour). but in the spirit of my new year’s health kick, i thought i’d give this ingredient a whirl. the result: a batch of biscotti chockful of dark chocolate chunks! yummers.

adapted from savoring every bite

– pre-heat oven to 350F

the dry ingredients:
whisk together the following ingredients in a medium prep bowl
– 2 cups all-purpose flour
– 1/2 cup whole-wheat flour
– 1.5 tsp baking powder
– 1/2 tsp salt

the batter:
mix together the following ingredients with a stand mixer until well combined
– 1/2 cup sugar
– 1/2 cup (1 stick) unsalted butter (at room temperature)

– add 2 large eggs (beaten) to batter
– add 1 tsp pure vanilla

– once eggs and vanilla are mixed into the batter, gradually add the dry ingredients mixture to the bowl.
– using a spatula, fold 1.5 cups dark chocolate chunks
– fold ingredients together until well combined
– add 1 large egg (beaten) and 1/2 cup water (optional, if your batter is drying out too much)

bake the biscotti:
– lightly dust your hands with flour before handling the dough
– divvy dough into two long logs on a baking sheet lined with cooking parchment paper
– bake biscotti logs on baking sheet at 350F for approx 25min or until lightly toasted
– remove from oven & allow to cool on rack for 10min
– reduce oven temperature to 325F

– move the biscotti logs onto a cutting board
– slice logs evenly on the diagonal
– place the biscotti slices onto the lined baking sheet
– bake biscotti slices for approx 15-20min at 325F
– remove from oven & allow to cool completely

food styling:
– store in an airtight container
– perfect for dipping with lattes, hot chocolate or a cup of your fave tea

adapted from savoring every bite

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