Irresistible Double Chocolate Biscotti with Sea Salt: A Homemade Twist on a Classic Italian Cookie
Crisp chocolate biscotti cookies, generously dipped in rich dark chocolate and finished with delicate flaky sea salt. These traditional Italian “twice-baked” delights are designed to transform even the most ardent biscotti skeptics into enthusiastic lovers. Prepare to discover your new favorite cookie that perfectly complements your coffee or tea.
Allow me a small confession – one that many might secretly share. For the longest time, I viewed biscotti as the overlooked members of the cookie family, often relegated to a second-tier status. They seemed to possess a certain “second child syndrome,” constantly overshadowed by their chewier, softer, and arguably more popular cookie siblings. I mean, honestly, when was the last time you heard someone passionately declare that biscotti was their absolute favorite cookie in the world?
Perhaps it’s an unfair assessment, but many store-bought biscotti varieties can be undeniably dry, bland, or just plain hard, making them less appealing than their softer counterparts. This often leads to a perception that biscotti is merely a vehicle for coffee-dipping rather than a standalone treat. This preconceived notion kept me from truly appreciating the potential of these Italian classics for years. I was convinced that no biscotti could ever truly capture my heart, preferring almost any other cookie over them.
However, a culinary revelation changed my perspective entirely. It turns out that when you create biscotti from scratch, with high-quality ingredients, and then elevate them with generous amounts of rich dark chocolate and a sprinkle of flaky sea salt, they transcend expectations. This homemade version is a world away from the mass-produced, often lackluster biscotti you might have encountered in the past. The combination of intense chocolate flavor, the satisfying crunch, and the unexpected burst of salty notes creates a truly addictive experience. It’s a testament to the fact that some baked goods, when given proper care and attention, can surprise you with their hidden deliciousness.
This particular recipe, a magnificent adaptation from the renowned Dorie Greenspan, truly stands out. If you’re unfamiliar, Dorie Greenspan is practically baking royalty, a true professional when it comes to crafting exquisite baked goods. Her expertise ensures that this recipe is not only delicious but also reliable, guiding you to perfect results every time. Trusting her method means you’re in for a treat that showcases the very best of what biscotti can be.
The Art of Twice-Baked Perfection: Making Homemade Biscotti
If the thought of making biscotti from scratch seems daunting, let me assure you, it’s surprisingly straightforward and incredibly rewarding. The dough for these double chocolate biscotti comes together with remarkable speed, making it an accessible project for bakers of all skill levels. The entire process of crafting these traditional Italian cookies is rooted in a unique “twice-baked” method, which is key to achieving their signature crisp texture.
Mixing and the First Bake
The journey begins by combining your dry ingredients—flour, cocoa powder, instant espresso powder (which deepens the chocolate flavor beautifully), baking soda, baking powder, and a touch of salt. Separately, cream together softened unsalted butter and granulated sugar until light and fluffy. The addition of room temperature eggs and pure vanilla extract enriches the mixture before the dry ingredients are slowly incorporated. Finally, chopped raw sliced almonds are folded in, adding another layer of texture and nutty flavor. The resulting dough will be thick and slightly sticky, a perfect foundation for these delectable treats.
Once your dough is ready, the first step involves shaping it into rectangular logs. These logs are then baked for approximately 20-25 minutes. During this initial bake, the logs firm up and begin to develop their structure. This stage is crucial, as it sets the foundation for the classic biscotti shape and density. Don’t worry if they don’t look like finished cookies yet; the magic happens in the second bake.
Cooling, Slicing, and the Second Bake for Ultimate Crispness
After their first bake, the logs are removed from the oven and allowed to cool slightly on the baking sheet. This cooling period is vital, as it allows the logs to firm up enough for precise slicing. Using a serrated knife, you’ll then carefully slice each log cross-wise into individual biscotti pieces, typically about ½ to ¾-inch thick. The gentle sawing motion of a serrated knife prevents crumbling and ensures clean, even cuts, giving each biscotti its characteristic elongated shape. This is where the term “bis-cotti” (meaning “twice-baked” in Italian) truly comes to life.
Once sliced, the individual cookies are returned to the oven for their second bake. This re-baking process, often at a slightly lower temperature, is what drives out any remaining moisture, transforming the tender slices into wonderfully crispy, firm, and dry biscuits. This characteristic texture is what makes biscotti so perfect for dipping into your favorite hot beverage, as they are designed to absorb flavor without falling apart.
The Grand Finale: Dark Chocolate and Flaky Sea Salt
While traditional biscotti are fantastic on their own, I believe in taking things one step further to achieve true cookie perfection. Once the twice-baked biscotti have cooled completely and reached their optimal crispness, it’s time for the decadent finishing touch: a generous dip in luxurious dark chocolate, followed by a sprinkle of flaky finishing salt. This is where these double chocolate biscotti truly soar above the rest.
The melted dark chocolate creates a smooth, rich coating that contrasts beautifully with the crunchy biscotti. The bitterness of the dark chocolate is perfectly balanced by the sweetness of the cookie, creating a complex flavor profile that tantalizes the taste buds. But the true game-changer is the flaky sea salt. A delicate sprinkle of fleur de sel or Maldon salt provides a subtle briny crunch that enhances the chocolate’s depth and adds an unexpected, sophisticated layer of flavor. As you can probably predict, the combination of the extra chocolate and that perfect hint of salt takes these biscotti absolutely over the top, transforming them from a simple biscuit into an extraordinary gourmet treat.
Perfect for Dipping, Gifting, and Enjoying
These crisp, delightful cookies are absolutely perfect for dipping into your morning coffee, a rich espresso, or an afternoon cup of tea. Their sturdy structure is designed for it, allowing them to soften slightly with the warmth of your drink without disintegrating. Imagine starting your day with a satisfying crunch and a rich chocolatey flavor, or unwinding in the afternoon with this elegant snack. They are not just cookies; they are an experience, a moment of culinary pleasure to savor.
Beyond personal enjoyment, these homemade double chocolate biscotti with sea salt also make exceptional gifts. Unlike many more fragile cookies, their robust, twice-baked nature means they ship *extremely* well, especially during the cooler winter months. They hold up beautifully in transit, ensuring that your thoughtful, handcrafted gift arrives in perfect condition. Pack them in a decorative tin or cellophane bag for a homemade present that is sure to impress friends, family, or colleagues. Their impressive shelf life when stored in an airtight container—up to a week or even longer—also makes them a convenient treat to have on hand for unexpected guests or a quick indulgent moment.
So, after years of dismissing biscotti as merely the “rejects of the cookie world,” I can now confidently say that I am a changed baker. This recipe, with its deep chocolate flavor, satisfying crunch, and irresistible dark chocolate and sea salt finish, has turned me into a true biscotti lover after all. Give it a try, and you might just find yourself converted too!
Double Chocolate Biscotti with Sea Salt
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Equipment
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KitchenAid 5 Qt. Artisan Stand Mixer
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Half Sheet Pan
Ingredients
- 2 cups (240 g) unbleached all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder sifted
- 2 tablespoons instant espresso powder I recommend Medaglia D’Oro
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 6 tablespoons (3 oz; 85 g) unsalted butter softened
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature and slightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup (65 g) raw sliced almonds roughly chopped
- granulated sugar for dusting
Decoration:
- 12 ounces dark chocolate or glazing chocolate, melted
- Fleur de sel or Maldon for sprinkling
Instructions
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Preheat the oven to 350°F (176°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
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Combine the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt in a medium bowl, whisk together, and set aside.
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In the bowl of stand mixer, fitted with a paddle attachment, combine the butter and sugar. Beat over medium speed for 2 to 3 minutes, or until the mixture is fluffy and pale in color. Add the eggs and vanilla and continue to beat for 1 to 2 minutes, scraping down the bowl with a spatula to ensure all of the ingredients incorporate evenly.
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Reduce speed to low and slowly add the dry flour mixture, mixing until a dough just comes together. Add the almonds and mix until just incorporated. The dough will be thick and fairly sticky.
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Turn the dough onto a clean counter top and knead the dough lightly to combine any dry ingredients that were not incorporated. Divide the dough in half using a bench scraper. Roll each piece into a 12-inch (30 cm) log and set on the lined sheet pan, leaving space between them for spreading. Flatten the logs with your palm, until they are ¾-inch to 1-inch (2 cm – 2.5 cm) thick and rectangular in shape. Sprinkle the tops of the logs with granulated sugar.
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Bake for 25 minutes or until the logs are firm to the touch. Set the pan on a rack and allow the logs to cool on the baking sheet for 20 minutes. Leave the oven preheated.
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Remove the logs to a cutting board, and using a serrated knife, cut each log cross-wise into ½ to ¾-inch thick pieces. Set the cookies, cut-side down, onto the lined half sheet pan. The pieces can be placed close together, as they will not spread during this second baking.
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Bake at 350°F (176°C) for 10 minutes or until crisp. Transfer the biscotti to a wire rack to cool completely.
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Decorate: Once cookies are cool, melt the chocolate in a microwave-safe bowl in 15 to 20 second increments, stirring with a spatula between each interval. Dip the cookies lengthwise into the melted chocolate, coating half-way up the edge.
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Lay the biscotti on the parchment lined baking sheet. Allow the chocolate to set a bit before sprinkling with flaky salt. If using glazing chocolate, the chocolate should set fairly quickly. If not, feel free to place them in the refrigerator for 5 to 10 minutes or until the chocolate is firm. Biscotti can be kept in an airtight container for up to 1 week or longer.