Ski’s Chocolate Biscotti is a delectable treat, perfect for dipping into your favorite hot beverages. This twice-baked Italian classic features a rich, dark chocolate flavor and a satisfying crunch. Developed from a hands-on cooking class recipe in 2001, this version incorporates Splenda as a sugar substitute, creating a less sweet but equally delightful biscotti. Enjoy these cookies as a sophisticated snack or gift them to friends and family!
Ingredients
- 3/4 cup toasted walnuts
- 1/2 cup all-purpose flour
- 2 cups bread flour
- 1 1/2 cups all-purpose flour
- 2 cups granular sugar (or Splenda for a lower-calorie option)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sifted natural cocoa powder
- 1 cup toasted nuts, chopped coarse
- 1 cup chocolate chips
- 5 extra-large eggs (add one more if dough is too dry)
- 1 1/2 tablespoons pure vanilla extract
- 1/2 tablespoon pure almond extract
- 1/2 cup vegetable oil
Directions
- Preheat Oven: Preheat your convection oven to 350°F (175°C).
- Prepare Nuts and Flour: Use a food processor to finely grind the toasted walnuts. In a standing mixer, combine 1/2 cup all-purpose flour, 2 cups bread flour, 1 1/2 cups all-purpose flour, granular sugar, baking powder, salt, and cocoa powder. Mix on Speed 2 for 3 minutes.
- Add Nuts and Chocolate Chips: Add chopped toasted nuts and chocolate chips to the dry mixture. Continue mixing on Speed 2 for 2 minutes. Stop the mixer.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs for 3 minutes until smooth. Add vanilla and almond extracts and whisk for another minute.
- Combine Wet and Dry Mixtures: Replace the flat beater on the mixer with the dough hook. Turn the mixer to Speed 2 and slowly add the wet mixture. Mix for 3 minutes. If the dough remains too dry, beat the additional egg and add it to the dough.
- Knead the Dough: Turn the dough onto a flat surface and knead to incorporate any remaining dry ingredients. Divide the dough into 4 equal parts. Let the dough rest for 10 minutes.
- Shape and Bake: Line two half-sheet baking trays (12×17 inches) with parchment paper. Roll each dough portion into a 10-inch long log and place them on the trays, spaced widely apart. Flatten each log to 1/2-inch thickness and square off the ends. Bake on the center racks for 35 minutes.
- Cool and Slice: Remove the logs from the oven and cool completely on wire racks. Do not cut until fully cooled. Once cooled, use a sharp knife or dough scraper to slice the logs diagonally into 1/2 to 3/4-inch thick pieces.
- Second Bake: Arrange the biscotti slices upright on empty baking trays. Preheat the oven to 300°F (150°C) and bake the slices for 20 minutes. Let them cool completely before storing.
Storage
Store the cooled biscotti in an airtight container for up to 1 month, or freeze for up to 3 months. Dough can be wrapped in plastic and frozen before baking for up to 1 year. Thaw completely before baking.