Sumber : Kak Ray
Adapted from
Baking: From My Home to Yours .

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tbsp. instant espresso powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 3/4 stick (6 tbsp.) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, beaten
  • 1 tsp. vanilla extract
  • 1/2 cup almonds, roughly chopped
  • 1/2 cup toffee bits
  • 3/4 cup semisweet chocolate chips
  • 4 ounces white chocolate (for garnish)


  • Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
  • In a bowl, sift together the flour, cocoa powder, instant espresso powder, baking soda and baking powder.
  • In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar on high speed until fluffy (about 2 minutes).
  • Add the eggs and vanilla extract and mix for another 2 minutes.
  • With the mixer on low speed, slowly add the dry ingredients.
  • As soon as the dry ingredients have been incorporated into the batter, remove the bowl from the machine and add the almonds, toffee bits and chocolate chips. You can use a wooden spin to stir them into the dough, but I prefer to use my hands.
  • Once you've incorporated all the ingredients, divide the dough in half and roll each half into a log about 12 inches long.
  • Carefully transfer the logs to the parchment-lined baking sheet. With your hand, flatten each log so that it's roughly an inch high and about 2 inches wide.
  • Bake the logs for 25 minutes. The logs will spread a bit and may even crack a bit, but don't worry.
  • After 25 minutes, remove the logs from the oven and let them cool for 30 minutes.
  • Using a serrated knife, carefully slice the logs into biscotti. Each biscotto should be about three-quarters of an inch wide. Transfer the biscotti back to the baking sheet and stand them upright.
  • Once you've sliced the logs into biscotti, return the biscotti to the oven for 10 minutes.
  • Once the biscotti are done, place them on a wire rack to cool.
  • When the biscotti are completely cooled, melt the white chocolate over a double boiler. Using a whisk or a fork, drizzle the melted chocolate all over the tops of the biscotti. Let the chocolate set before serving the biscotti.


Note: You should get anywhere from 20 to 24 biscotti (depending on how wide the slices are). Store the biscotti in an airtight container for up to a week.


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