Recipes & More
September Recipe of the Month: Chocolate Biscotti
Metropolitan’s Chocolate Biscotti
Ingredients:
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
Directions:
1. Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper or use nonstick baking sheets.
2. 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.
3. 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.
4. 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.
Enjoy!