Biscotti, known in Italy as Cantuccini, are hard, crunchy cookies served as an after-dinner dessert with a drink, into which they are dunked. In Italy, they are dipped into a wine, but here they are dipped in a cappuccino, espresso, or hot chocolate. Makes for a lovely conclusion to a meal with an espresso and a sweet Biscotti treat. Biscotti can be adapted for the gluten intolerant or the nut-lovers amongst us by substituing almond flour.
- 2 cups all-purpose flour (gluten intolerant or nut-lovers can substitute almond flour)
- ½ cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup almonds, coarsely chopped
- 1 cup semi-sweet chocolate chunks, coarsely chopped
- Pre-heat the oven to 350.
- Butter and lightly flour a baking sheet.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat together the butter and sugar.
- Add the eggs and beat for another minute.
- Add the flour mixture and mix until a firm crumbly dough forms.
- Stir in the almonds and chocolate chunks.
- Form the dough into a slightly flattened log shape. Bake for 25 minutes.
- Reduce the oven temperature to 300.
- Let the biscotti log cool for 5 minutes and then cut into 1-inch slices.
- Bake for another 5-8 minutes, until the centers are still slightly soft but the outsides are crisp.
The generous saucer rim demitasse cups seen here are ideal for serving a biscotti side cookie with a post-dinner drink. Read about them here.