Chocolate Pine Nut Biscotti
These rich and decadent Chocolate Pine Nut Biscotti have a tender texture and are the perfect finish to any elegant meal.
plus 2 tablespoons unsalted butter
light brown sugar
plus 3 tablespoons granulated sugar
pure vanilla extract
pure almond extract
all purpose flour
plus 2 tablespoons cocoa powder
I used dutch dark cocoa
durum semolina flour or
fine corn meal
I used fine sea salt
lightly toasted pine nuts
bittersweet or semi-sweet chocolate chunks
or chocolate chips
egg whisked with 2 tablespoons of water
for egg wash (brushing over the unbaked logs)
turbinado sugar for sprinkling over the unbaked logs
Preheat the oven to 350 degrees F.
Line a cookie sheet with parchment paper and set aside.
In a large bowl cream together the butter with both sugars for a couple of minutes or until light and fluffy.
Add in the eggs one at a time, until each is fully incorporated.
Stir in both the vanilla and almond extracts.
In a medium sized bowl, sift together the flour, cocoa powder, durum semolina and the salt.
Add the flour mixture to the butter mixture and stir just until blended. You will have a soft dough.
Stir in the pine nuts along with the chocolate chunks until evenly distributed.
Transfer the dough onto a floured work space and divide in two.
With floured hands roll out the dough into a 12 inch log and transfer to the prepared cookie sheet. (At this point, it helps to have the cookie sheet nearby for easy transfer)
Repeat with remaining half of dough.
The dough will spread during baking so make sure they are 2 inches apart.
Using a pastry brush, lightly brush the biscotti logs with the egg wash.
Sprinkle generously with the turbinado sugar.
Bake for 30 minutes and when ready the tops should feel firm to the touch.
Remove the biscotti from the oven and allow them to cool on the cookie sheet for about 15 to 20 minutes, because this will make them easier to slice.
Transfer the logs to a cutting board and slice each log, one at a time, into 1/2 inch slices.
Place the sliced biscotti upright on the baking sheet.
Return the cookie sheet to the oven and turn the oven off.
Keep in the oven for 30 minutes so that the biscotti slowly dry out as the oven cools off.
Recipe is adapted from "Another Cup of Sugar" by Anna Olsen