In Italy, biscotti is the term for cookie, but here it is synonymous with a certain crunchy coffee cohort, the king of which is the chocolate biscotti. Learn how to make our version at home, and bring something special to that everyday coffee break.
- 3 cups plus 2 tablespoons all-purpose flour
- ½ cup unsweetened cocoa
- 2 ¼ teaspoons of baking powder
- ¾ cup (1 ½ sticks) unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- Grated zest of 1 lemon
- 2 tablespoons coffee liqueur
- 1 cup bittersweet chocolate chunks
- 1 cup of whole blanched almonds, toasted
- Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper or use nonstick baking sheets.
- In a large bowl, sift together flour, cocoa, baking powder, and salt. In a large bowl of an electric mixer, beat the butter and 1 ¼ cups sugar until light and fluffy. Beat in the eggs, one at a time, then add the lemon zest and liqueur. At low speed, add the flour mixture just until combined. Stir in the chocolate chunks and almonds.
- Sprinkle a work surface with the remaining ½ cup sugar. Divide the dough in half. Roll each piece in the sugar into a 15” log. Arrange the logs, 3” apart, on 1 prepared baking sheet. Bake for 30 minutes or until center of each log is firm when gently pressed with a fingertip. Cool logs on the baking sheet 1 hour or overnight.
- Perheat the over to 300 degrees F. Transfer the logs to a large cutting board. With a serrated knife, slice each log crosswise into ¼-inch thick slices. Transfer the slices, cut side down, to the baking sheets. Bake 12 to 15 minutes until crisp. Transfer the biscotti to wire racks and cool completely.
You don't have to be a master baker like Metropolitan's James Barrett to make delicious French-inspired delights at home. Here are several favorites—some savory, some sweet—adapted by James for the home chef.