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Double-Chocolate Biscotti

  • ACTIVE: 25 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: makes about 32 biscotti
  • MAKE-AHEAD

This recipe is a variation on one by Carrie Dove's mother, Jackie Goldstein, a former pastry chef at Spago Beverly Hills. These aren't your typical dry biscotti—instead, they're tender and flecked with chocolate-covered espresso beans, like the ones made by the organizers of the Russian River bike ride, Chris and Elaine Hutchins of Cocoa Bon.

  1. 2 cups all-purpose flour
  2. 1/2 cup cocoa powder
  3. 1 1/2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1 stick (4 ounces) unsalted butter, at room temperature
  7. 1 cup sugar
  8. 2 large eggs
  9. 1/2 cup semisweet chocolate chips
  10. 1/2 cup chocolate-covered espresso beans
  11. 1 large egg white, lightly beaten
  1. Preheat the oven to 325°. In a bowl, sift together the flour, cocoa, baking powder, baking soda and salt. In a large bowl, using an electric mixer, cream the butter with the sugar. Beat in the eggs, 1 at a time. At low speed, gradually beat in the flour mixture. Fold in the chocolate chips and chocolate-covered espresso beans.
  2. Divide the dough in half and form each half into a 2-inch-wide log. Transfer the logs to a large baking sheet and brush with the egg white. Bake for 30 minutes, then let cool on the baking sheet for 10 minutes.
  3. Increase the oven temperature to 350°. Using 2 large metal spatulas, transfer the logs to a work surface. Cut each log crosswise into 1/2-inch slices. Arrange the slices on 2 large baking sheets, cut sides down, and bake for 15 minutes longer, until slightly dry. Let cool on the baking sheets.
Notes Use a serrated knife to cut the biscotti log before re-baking it in Step 3. A serrated knife will make cleaner slices.
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