Cracked Pepper Chocolate Chunk Biscotti

My mom always made biscotti around the holidays.  a traditional plain biscotti.  Perfect for dipping in a cup of tea or with a nice steaming cup of coffee.

This month As part of the Fill the Cookie Jar monthly challenge hosted by Cynthia from Feeding Big I get crazy in the kitchen and made Cracked Pepper Chocolate Chunk Biscotti.

The theme for this month is “Fall”.  You will find several dozen Falls cookie recipes at the end of this post. Cracked Pepper Chocolate Chunk Biscotti Recipe

Cracked Pepper Chocolate Chunk Biscotti
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 28
If you can’t find cracked pepper chocolate, just add 1 teaspoon fresh cracked pepper to your recipe and use your favorite dark chocolate
Ingredients
  • 2¼ cups all-purpose flour, plus more for dusting
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt (only if you don’t use the World Market Sea Salt Chocolate)
  • 3/4 cup unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla bean paste
  • 2 ounce coarsely chopped World Market dark chocolate
Instructions
  1. Position one rack in the center of the oven and another rack in the lower third of the oven. Preheat the oven to 325 degrees.
  2. In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside.
  3. In the bowl of a mixer, cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
  4. Mix in the vanilla.
  5. With the mixer on low speed, add the sifted ingredients in two batches, beating after each addition until the flour disappears.
  6. Do not overmix.
  7. Using a rubber spatula, fold in chocolate. (add pepper if you aren’t using peppered chocolate)
  8. Turn the mixture out onto a lightly floured work surface.
  9. The dough will be a bit sticky. Divide the dough in half. With lightly floured hands, roll each half into a log 1½ inches thick and about 15 inches long.
  10. Place both logs about 3 inches apart on a nonstick or parchment-lined baking sheet.
  11. Bake until lightly firm to the touch, about 25 minutes. Remove from the oven and let sit for 10 minutes.
  12. Place one log on a cutting board and with a sharp serrated knife using a sawing motion, carefully cut the log on a slight diagonal into ½-inch-thick slices.
  13. Place the slices on their sides on the baking sheet.
  14. Repeat with the second log, using an additional baking sheet to arrange the biscotti in a single layer.
  15. Bake until dried out and lightly golden, about 10 minutes.
  16. Turn each slice over and bake until lightly golden, 10 minutes longer.
  17. Transfer to wire racks to cool completely.
Notes
3 PP Per cookie

 

Biscotti is a cookie that is baked twice.  Check out the process below.

Cracked Pepper Chocolate Chunk Biscotti Recipe 001 Cracked Pepper Chocolate Chunk Biscotti Recipe 002 Cracked Pepper Chocolate Chunk Biscotti Recipe

Biscotti is an iconic coffee companion, full-flavored ones like classic Almond are particularly good with espresso.  They make the perfect dunking cookie.Cracked Pepper Chocolate Chunk Biscotti RecipeI had mine with a cup of Constant Comment Tea.  One of my favorites with a blend of orange spices.  So delicious.Cracked Pepper Chocolate Chunk Biscotti RecipeThe cracked pepper is just subtle enough to tickle your taste buds as it melts in your mouth.

Enjoy!

Comments

Cracked Pepper Chocolate Chunk Biscotti — 12 Comments

  1. Marlene, these look amazing! I love biscotti but they are one thing I haven’t tried making myself yet. I think I’m going to try these this weekend! 🙂

    • Thank you Kris. The pepper was very subtle, but I am sure the more chocolate ou add the stronger it can be. On only used a small amount of choc to keep the calories down.