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Biscotti al Cacao

Print Recipe Pin Recipe
Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed
  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Knife or bench scraper
  • Cooling rack

Ingredients
  

  • Ingredients
  • Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Wet Ingredients:
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • Add-ins:
  • 1 cup chopped nuts hazelnuts or almonds, optional
  • 1/2 cup chocolate chips optional

Instructions
 

  • Step-by-Step Instructions
  • Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. This helps to aerate the flour and ensures an even distribution of the cocoa.
  • Prepare the Wet Mixture: In another bowl, beat the eggs and sugar together using a whisk or electric mixer until the mixture is pale and slightly thickened, about 3-5 minutes. Stir in the vanilla and almond extracts.
  • Combine Mixtures: Gradually add the dry mixture to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix! If you’re adding nuts or chocolate chips, fold them in now.
  • Form the Dough: The dough will be quite thick. Transfer it to a floured surface and divide it into two equal portions. Shape each portion into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them apart.
  • First Bake: Bake in the preheated oven for about 25 minutes, or until the logs are firm to the touch. They will spread slightly. Remove from the oven and let them cool for about 10 minutes on the baking sheet.
  • Slice the Biscotti: Using a serrated knife, slice each log diagonally into 1/2-inch thick pieces. The angle helps create a larger surface area for that lovely crunch.
  • Second Bake: Arrange the slices cut-side down on the baking sheet. Bake for an additional 10-15 minutes, turning them halfway through, until they are firm and dry.
  • Cool Completely: Transfer the biscotti to a cooling rack to cool completely. They will continue to harden as they cool.
  • Variations
  • Flavored Biscotti: Add orange or lemon zest for a citrusy twist.
  • Nut-Free Option: Replace nuts with dried fruits like cranberries or apricots for a chewy texture.
  • Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.