One of the many things I love about cooking is that inspiration can come from the most unlikely places. My inspiration for this recipe came from my health club. Yes, you heard that right, my trainer had just returned from a trip to Rome and brought back with her bags of the most amazing chocolate chip biscotti. These crispy little biscuits were so delicious, I was charged with creating a version as close to the original as possible. I’m sharing my version of chocolate chip biscotti, here are a few tips : italians typically use their “00” flour for baking. This flour is low gluten and very fine, used in Italy for making pasta and sweets. If you can’t find type “00” flour use pastry flour or all purpose flour. It will have a slightly different texture. It’s very important to use a high quality chocolate. I like chopping my own chocolate . These biscotti are crispy and not too sweet. You will be transported to Italy with each bite. This is a cookie you will always want on hand.
From by the bay, wishing you crispy biscotti memories!
Chocolate Chip Biscotti
- 2 1/4 cups flour ( use type “00” flour if available)
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1/2 cup vegetable oil
- 3/4 cup sugar, plus extract to sprinkle on top
- 2 eggs
- 2 tablespoons sambuca
- 1 teaspoon vanilla extract
- 3/4 cup good quality dark chocolate, chopped coarsely
- 3/4 cup blanched almonds, toasted and coarsely chopped
Heat oven to 350° F. Place almonds on a baking sheet and toasted in the oven for approximately 8 minutes as they start to turn golden brown. Remove from oven and cool. Coarsely cut and set aside. In a bowl, combine flour, salt, and baking powder. Place aside. In a stand mixer, oil and 3/4 cup sugar together. Add the eggs and continue to mix. Add sambuca, and vanilla. Add flour until combined. Add toasted almonds and chocolate. Mix to combine. Cut the dough in half and roll into two logs, each approximately 2 inches wide and 12 inches long. Place logs side by side 3 inches apart on a parchment lined baking sheet. Sprinkle the top of the logs with extra sugar. Bake on center rack for 30-40 minutes, or until golden brown. Take the logs out of the oven and cool for 10 minutes. Use a serrated knife and cut into 3/4 inch slices. Place cookies on baking sheet cut side up in oven and bake for 10 minutes on each side until golden brown. Remove from oven and cool. Store in an air tight container for 1 week.