Let’s Try This Again

Okay, this time I think I made the right biscotti :) Today Ivonne, Lis, Helene, Brilynn and I have all dragged out our trusted copy of Baking: From My Home to Yours by Dorie Greenspan….if you don’t already own it, start sucking up to Santa now. The chocolate biscotti was selected(an excellent choice) and I can’t wait to see what everyone did. I followed the recipe to a T…almost. I didn’t use almonds, I used walunts instead and I chose to dip mine in white chocolate(which is kind of a pain) for the simple reason of creating contrast for my photos :) Make sure to head on over to all of my partners in biscotti baking crime to see how their version turned out!

Once again when I made these, I longed for a real knife to cut them. I’m quite sure now that I will break down and buy one after the holidays are over. I can’t trust Santa to bring me one since I haven’t been that good of a girl :P

 Chocolate Biscotti

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
1 tsp salt
3/4 stick unsalted butter
1 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1 cup chopped nuts
4 ounces bittersweet chocolate, coarsely chopped

White Chocolate for dipping

Preheat oven to 350F.
Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt.
Working together with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly. Scrape down the sides of the bowl , add the eggs and vanilla and beat for another 2 minutes; don’t worry if the mixture looks curdled. Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until dough forms. Scrape down the sides of the bowl. Mix in the chopped nuts and chocolate, then turn the dough out onto a work surface and knead un any dry ingredients that might have escaped mixing.
Divide the dough in half. Working with one half at a time, roll the dough into a 12 inch long logs. Flatten both logs with the palm of your hand, so that they are 1/2 to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet. Sprinkle each log with a little sugar.
Bake the logs for about 25 minutes, or until they are just slightly firm. The logs will spread and crack-and that’s fine. Remove the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes.(Leave oven on)
Working with one log at a time, using a long serrated knife, cut each log into slices between 1/2 and 3/4 inch thick. Stand the slices up on the baking sheet-you’ll have an army of biscotti-and bake the cookies again, this time for just 10 minutes.
Transfer the biscotti to a rack to cool.
If you want you can melt some white chocolate in a double boiler. Pour it into a shallow baking dish. Take the biscotti and dip which ever part you would like to be covered in chocolate. Set on a rack to harden.

Source: Adapted from Baking: From My Home to Yours by Dorie Greenspan, Houghton Mifflin Company, Nov 2006




  1. Your biscotto looks great! I love that it is dipped in chocolate!

  2. Posting mine tonight! Yours look great!
    About the knife, I keep meaning to tell you: invest in a sharpening blade. I have had my knives for ever and the sharpening blade was my savior. A restaurant supply store will carry a few different ones.

  3. Helen- I have a sharpening blade. I have great knives. I don’t however have a good serrated bread knife…which is what I need to cut my biscotti.

  4. Oooohhhh…I’m going to have to pick out a biscotti recipe from this book (I just bought it) and make to send back to my dad. He commented that he likes biscotti but I haven’t made any recently. Yum!

  5. Ha- I love that you dipped them in white chocolate just for the contrast in the photo… that happens to be the same reason I did the half chocolate/half vanilla swirl…

  6. Har! You guys crack me up. Dipping your biscotti for contrast in your photos! I dipped mine in chocolate because well.. it’s chocolate! If there’s an opportunity to dip.. I’m so there. :D

    Anyhoo.. peabody – beautiful pictures!! I’m so glad you guys joined us this month :D I can’t wait to find out what’s for next month!

  7. So good. SO. GOOD.

    Thanks for joining us, Peabody!

  8. I’m there with Lisa – I mean you can’t really be cooking for the camera are you. It’s chocolate – it’s for my tastebuds!!
    I do have to admit that the look really does turn the tastebuds on.

  9. looks really good!

  10. Look delicious!! I think I may have to go and buy this cookbook. :)

  11. Man…I usually have nothing with my coffay :Z

  12. I just got my book last week! I shall try this recipe !


  1. […] I baked the original recipe in the book, but I came across a few very talented and inspiring food bloggers who modified it with success. You can find them at Cream Puffs in Venice, Tartelette, Veronica’s Test Kitchen, Jumbo Empanadas, Culinary Concoctions by Peabody, and La Mia Cucina. Posted in Cookies, Baking | […]

  2. […] Continuing the Peabody’s blog theme from Katie’s earlier post today, I made her chocolate biscotti from the same site. Here’s the recipe: […]

  3. […] they are the founders. Then there was my less evil twin Helen. And crazy Brilynn. And me. We made Chocolate Biscotti from who else, Dorie Greenspan. From there we grew to 7 of us where we learned not only could we […]

  4. […] one week and I was soooo scared making them since I thought they were super complicated.  We used Peabody’srecipe and they were soo super simple!  I was in shock.  I e-mailed my friend to ask her for the […]

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