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. Beautiful Desserts
How to Make It
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.
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.
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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