You Got This!
CONTAINS NUTS! Embrace biscotti as the anti-gooey-chewy cookie that can be packed with coffee.
Ingredients
2 ¼ C Flour + more for dusting
¼ C Dutch Process Cocoa Powder
1 tsp Baking Powder
1 tsp Sea Salt
12 oz Guittard Dark Chocolate 63% (chopped into chunks)
8 oz – about 1 ½ C Nuts (pistachios, walnuts or almonds)
4 Lg Whole Eggs
1 Lg Egg White
1 ½ C Organic Cane Sugar
Sanding Sugar for Sprinkling (use a raw course sugar)
Preparation
Preheat Oven to 350°
In a food processor pulse flour; cocoa; baking soda; salt; 1 C of Chocolate; Nuts until Chocolate and Nuts are the size of peas.
In a bowl with a whisk beat the 4 whole eggs and sugar until mixture holds a ribbon like trail o surface for a few seconds when you raise the whip. Switch to the paddle attachment with mixer on low speed add flour mixture and remaining chocolate and beat until just combined.
Turn out dough onto lightly floured surface. Divide into 3 equal parts. Shape each into 18” log. Transfer to prepared baking sheet with parchment paper. With palm of hand gently press to flatten slightly. Brush with egg white and sprinkle with Sanding Sugar.
Bake rotating ½ way through about 20-24 minutes until firm to the touch. Cool about 20 minutes. Cut ¾” thick, arrange cut side down on wire rack and bake till firm to the touch about 12 minutes. Remove, cool and keep in airtight container.
This recipe works well gluten and dairy free, just substitute your favorite gluten free cup for cup flour, Namaste or King Arthurs work well and a dairy free chocolate.