Chocolate Pine Nut Biscotti
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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.
Course Biscotti
Cuisine Italian
Servings 2 1/2 dozen
Author Marisa

Ingredients

  • 1 cup plus 2 tablespoons unsalted butter softened
  • 1 cup light brown sugar firmly packed
  • 1/2 cup plus 3 tablespoons granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure almond extract
  • 2 1/2 cups all purpose flour
  • 3/4 cup plus 2 tablespoons cocoa powder I used dutch dark cocoa
  • 1/3 cup durum semolina flour or fine corn meal
  • 1/2 teaspoon fine salt I used fine sea salt
  • 1 1/4 cups lightly toasted pine nuts
  • 3/4 cup bittersweet or semi-sweet chocolate chunks or chocolate chips
  • 1 egg whisked with 2 tablespoons of water for egg wash (brushing over the unbaked logs)
  • turbinado sugar for sprinkling over the unbaked logs

Instructions

  • 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.

Notes

Recipe is adapted from "Another Cup of Sugar" by Anna Olsen