Biscotti, meaning twice-baked, is known as a type of Italian cookies which are usually dipped in coffee or wine. In fact, biscotti does not refer specifically to a twice-baked cookie in Italian. This type of long, brittle and crunchy cookies is actually called "cantuccini" in Italy. Biscotti can be made in great variety of flavours such as almond, chocolate, pistachio, raisins, cranberry, etc.
I am always more of a cookies kinda gal. Not that I dislike cake, but I am always craving for a crunchy bite! However, biscotti is not something easy to be found in Hong Kong. So I looked up a few recipes online and created my own version with chocolate and walnuts. Initially I thought making biscotti at home would be quite challenging (since they look soo sophisticated and all)... turns out it was rather simple!
|I used Ghirardelli semi-sweet chocolate chips.|
|Crush walnuts in a zip lock bag with a rolling pin to desirable size. Not too crumbly though, you'd still want to taste the walnut.|
|I used half cup of regular white sugar and half cup of this organic coconut palm sugar. It is much lower on the glycemic index than normal sugar and contains 16 vital amino acids. Says on the packaging that it is a perfect 1:1 ratio to normal sugar. But since it was my first time using it, I decided to go with 50/50 first.|
|In case you are wondering, you cannot taste the coconut at all. I am very glad with the final outcome and I will definitely continue to use it.|
|This is another thing I newly ordered. I've always wanted to try this as I have read lots of good comments about it.|
I got it from here.
|And I am glad I did. It is amazing! It tastes different from all other cocoa powders that I own. It really has that high quality pure dark chocolate flavour that tastes like it is from a branded chocolate store.|
|As I said, it is a really simple recipe. You will only need one bowl. Add in your wet ingredients and mix until just well-combined.|
|The dough would be sticky and moist to touch. I cut it into three and form each into long shape on the parchment paper. Wet your hands and dust the surface with some flour before shaping.|
|What they should look like after first bake.|
|Use a sharp knife to cut each log into 3/4 inch thick slices diagonally.|
|Line the slices onto the parchment paper and bake again under reduced temperature.|
|I melted some white chocolate with cream and drizzle on top and finish with some powdered sugar.|
|What a delight!|
|They are crunchy and has an elegant taste of dark chocolate which makes a perfect match with the sweet, milky and creamy white chocolate.|
|I am not a fan of coffee so I dipped them in milk. It was absolutely amazing.|
|I am, however, interested in dipping them in wine. Might give it a go with my dad over dinner.|
(makes approx 2 doz.)
1 1/2 cup all purpose flour
1/2 cup white sugar
1/2 cup organic coconut palm sugar
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/8 tsp salt
1 cup walnuts, crushed
1/3 cup semi-sweet chocolate chips
1 tsp organic vanilla extract
(White chocolate sauce)
3/4 cup white chocolate chips
2 tbsp heavy cream
- Preheat oven to 350F / 176C. Line baking sheet with parchment paper and set aside.
- Add the first 8 ingredients above in a large mixing bowl and mix well.
- Add the eggs and vanilla to the dry mixture. Mix until just well combined.
- Separate the dough in three pieces and line them onto the baking sheet with parchment paper. Wet your hands and dust the surface with some flour to help forming the dough into long logs. Place the logs slightly apart.
- Bake for 35 mins and allow cool for 15 mins.
- Cut each log into 3/4 inch thick slices diagonally using a sharp knife. Line the slices on the the baking sheet with parchment paper.
- Reduce oven temperature to 300F /148C. Bake again for 23 mins. Let cool completely.
- Melt the white chocolate and mix well with cream.
- Drizzle or dip the biscotti with melted white chocolate and let cool on a wire rack until the white chocolate harden.
- Enjoy! :)