These Triple-Chocolate Biscotti cookies are both chewy and crunchy at the same time; the outside is a little hard, but the center remains soft. I double this recipe because these cookies disappear so fast.
Triple-Chocolate Biscotti
Servings
24 Servings
Ingredients
- 4 ounces 115g bittersweet chocolate, broken into pieces
- 1 cup 200g sugar
- 1/2 cup 120ml vegetable oil
- 2 large eggs
- 3 tablespoons 40g vanilla sugar
- 1/2 cup 40g unsweetened cocoa
- 1 tablespoon potato starch
- 1 1/2 cups 180g ground almonds
- ¼ teaspoon salt
- 1 cup 170g semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (180°C).
- Line a jelly roll pan or cookie sheet with parchment paper.
- Melt the chocolate using the method described below. Remove the chocolate from the heat source, add the sugar and oil, and whisk well. Add the eggs and mix. Add the vanilla sugar, cocoa, potato starch, ground almonds, and salt and mix well. Add the chocolate chips and mix to distribute them.
- Divide the dough in half and shape into two loaves, each about 9 x 3 inches (23 x 7.5cm). Place both loaves on the lined jelly roll pan and bake for 30 minutes. Let the loaves cool for 10 minutes (do not turn off the oven). Cut each loaf crosswise into 3/4- to 1-inch-thick (2- to 2.5-cm) slices. Place the cookies, cut side up, on a parchment-covered cookie sheet (or the jelly roll pan again). Bake for another 14 minutes, or until the cookies are firm to the touch on the outside but still feel soft on the inside. Check them after 10 to 12 minutes so that you don’t over-bake the cookies.
- Let cool for 5 minutes on the pan and then slide the parchment and cookies onto a cooling rack to cool completely.
- To Melt Chocolate:
- To melt the chocolate over a double boiler, you place water in the bottom of the saucepan and the chopped chocolate in the insert. When you bring the water to a simmer, it gently melts the chocolate in the insert. You can create your own double boiler by placing 2 to 3 inches (5 to 8 cm) of water in a medium saucepan and resting a medium-size metal bowl containing the chopped chocolate on top. Stir the chocolate occasionally, until all of it has melted
- Reprinted with permission from The New Passover Menu (Sterling/January 2014; Hardcover; $35.00)
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015SUBSCRIBE NOW
These were amazing!!!! I made them exactly as written, they turned out just like the picture, and all my guests at Passover loved them. Not sure why anyone would have any issue making these, the oil was the right amount and they held the biscotti shape.
1/2 cup is 118ml in the U.S. so that should be the right amount.
Can you confirm the amount of vegetable oil? 1/2 cup is about 98 ml; but the recipe states 1/2 cup (120ml).
I used the 120ml and these are not holding the traditional biscotti shape in the oven. They have spread, looking very flat.