“IT’S NOT HOW MUCH WE GIVE BUT HOW MUCH LOVE WE PUT INTO GIVING.” Mother Teresa
I think for those of us who love to bake and cook; what we produce is usually made with love. Passion is usually the common ingredient in every recipe. But when we give food as gifts, I think we take extra care in making sure that our end result is as special as the recipients. Since I have this mad passion for making sweet things, I tend to give food as gifts all year round. Biscotti is one of the easiest and most practical things to gift. It really keeps well for a longer period of time, which is perfect if you are putting these in the mail!
I found this recipe for Black and White Biscotti on the King Arthur Flour website and I just LOVE them! Sweet vanilla and deep, rich chocolate always pair well together. Add a sprinkling of sugar and they are ready for dunking!
I’ve commented before that my biscotti usually can be used as door stops! I think this was my first successful encounter with this type of recipe. The King Arthur Flour website has a great tutorial. And this sweet biscotti recipe could not have been any easier! To truly make them black and white biscotti, the recipe called for decorating them with white sprinkling sugar or a confectioner’s sugar glaze. (I think a melted white chocolate drizzle would be fabulous, too!)
I added some colorful sprinkles to half of the batch to make them a little more festive for the holidays. But you can jazz these up in any way you’d like. I thought about adding almonds to the vanilla part of the dough. Maybe next time!
Yields: I got about 16 cookies out of the batch
Level of Difficulty: Easy
Recipe slightly adapted from King Arthur’s Flour.
BLACK & WHITE BISCOTTI:
- 6 Tablespoons of unsalted butter, softened to room temperature
- 2/3 of a cup of granulated sugar
- 1/4 of a teaspoon of salt
- 1 1/2 teaspoons of baking powder
- 1 Tablespoon of pure vanilla extract
- 2 large eggs
- 2 cups of all purpose flour (I always use King Arthur!)
- 2 Tablespoons of cocoa powder (I used Valhrona)
- 1 teaspoon of instant espresso powder
- 1/2 cup of mini chocolate chips
- course, white sparkling sugar for topping (I also used rainbow sparkling sugar!)
Preheat your oven to 350°F. Line a baking tray with parchment paper.
In the bowl of your electric mixer, beat the butter and sugar together until creamy. Add the salt, vanilla and baking powder. Beat this until the mixture is smooth and creamy. Next beat in the eggs. Don’t worry if the batter looks curdled. Continue to beat and it will come together. At low speed, add the flour. The dough is going to be sticky. Divide the dough in half, leaving half in the bowl and removing half to your prepared baking sheet. (Half of the dough is about 10 1/4 ounces by weight, or a generous 1 cup). Shape the dough on the pan into a log that is about 14″ long by 2 1/2″ wide. Use a wet spatula or dough scraper to smooth and shape the log. Place the pan into the freezer while you make the chocolate dough.
Add the cocoa and espresso to the rest of the vanilla dough and mix until combined. Add the chocolate chips and mix a little bit more until they are incorporated into the dough. Spread the chocolate dough on top of the vanilla dough and press it down (wetting your fingers helps!). Again, use the spatula or bench scraper to smooth the top and sides. Sprinkle the course sugar on top of the dough, pressing it down gently with your fingers.
Bake your dough for 25 minutes. Remove it from the oven and decrease the oven temperature to 325°F. Allow the baked log to cool for another 20-25 minutes. Slide the parchment paper onto a flat surface, so that you can slice the log. Using a serrated knife, cut the biscotti into 3/4″ slices. (I measured and still got about 16). You may also cut the log on the diagonal for longer cookies, but you will get less. Now set the biscotti on their sides, back onto the baking sheet, and bake for another 30-35 minutes. The edges should start to turn golden, even if they are a bit moist in the centers, they will continue to dry as they cool. Remove from the oven and cool on a wire rack.
I’m going in for the dunk!!!
These are dee-LISH-ous! And so perfect as a pick me up with a cup of coffee! Light, sweet, crunchy, chocolatey! I definitely have a new found desire to make more biscotti!
Enjoy and give the gift of food all year round!