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.
- 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
- 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.
- In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside.
- 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.
- Mix in the vanilla.
- With the mixer on low speed, add the sifted ingredients in two batches, beating after each addition until the flour disappears.
- Do not overmix.
- Using a rubber spatula, fold in chocolate. (add pepper if you aren’t using peppered chocolate)
- Turn the mixture out onto a lightly floured work surface.
- 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.
- Place both logs about 3 inches apart on a nonstick or parchment-lined baking sheet.
- Bake until lightly firm to the touch, about 25 minutes. Remove from the oven and let sit for 10 minutes.
- 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.
- Place the slices on their sides on the baking sheet.
- Repeat with the second log, using an additional baking sheet to arrange the biscotti in a single layer.
- Bake until dried out and lightly golden, about 10 minutes.
- Turn each slice over and bake until lightly golden, 10 minutes longer.
- Transfer to wire racks to cool completely.
Biscotti is a cookie that is baked twice. Check out the process below.
Biscotti is an iconic coffee companion, full-flavored ones like classic Almond are particularly good with espresso. They make the perfect dunking cookie.I had mine with a cup of Constant Comment Tea. One of my favorites with a blend of orange spices. So delicious.The cracked pepper is just subtle enough to tickle your taste buds as it melts in your mouth.