You might be wondering about the name of this post…what’s “Almost-Biscotti” you ask?
Well, to make a long story short, it’s a recipe for biscotti, but not baked long enough for them to get super crispy.
You see, a couple summers ago I had been having a lot of trouble with my teeth. My wisdom teeth were coming in, I had a couple of small cavities for the first time in many years, my lips were constantly chapped (weather-related), and I had an infection in my gums that literally brought me to tears (and the dental emergency room).
After “The Summer of Teeth” as I refer to it now, I’ve been much more cognizant about what I’ve been putting in my body, and how I’m taking care of myself. Don’t get me wrong – I’ve always been a stickler for regular check-ups, but that summer brought home the fact that I’m getting older. I can’t just eat a bag of gummy worms like I used to when I was a kid. I actually can’t eat any gummy worms ’cause my teeth are too sensitive now. Bummer.
So, during that summer, I had tried to eat a piece of biscotti from a bakery in my neighbourhood and it was TORTURE: sharp edges, hard ingredients like nut bits and dried fruit, and it was drier than Death Valley at noon in the middle of August. Now I don’t know if this just me (I hope not) but when I’m eating a baked good from a bakery, I like to compare it to my own baked treats. But up until that summer, I had never made biscotti so I had no comparison! Behold Janet Allen’s recipe for Double Chocolate Biscotti on AllRecipies.com.
This recipe is super easy to make, not too sweet, and yields just enough to leave you wanting more (seriously, the first time I made this I ate the whole batch that night). I was nervous about baking something twice – it went against all my instincts to bake something until it dried out – so I slightly underbaked it and “Almost-Biscotti” was born. Dense enough to hold up to being dipped in hot tea but soft enough that my gums didn’t protest, this melt-in-your-mouth double chocolate dream left me a biscotti lover for life.
The recipe is below, changes I’ve made in red:
- 1/2 cup butter, softened
- 2/3 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 2 eggs
- 1 3/4 cups all-purpose flour
- 3/4 cup milk chocolate chips
- 3/4 cup semi-sweet chocolate chips
- 1 tsp espresso grinds or powder (optional)
- 1/2 tsp vanilla extract (optional)
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, along with vanilla extract if you’re including it.
- Sift flour, cocoa powder, espresso grinds and baking powder together in a separate bowl and add to butter mixture. Mix until just blended.
- Mix in chocolate chips (both kinds) by hand. Cover dough, and chill for about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
- Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
- Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
(Note: During the second round of baking, I only baked for 8 minutes on one side, and 6 minutes on the other for a chewier biscotti)
These keep for about 3 days at room temperature – they’ll harden up a bit if you keep them in the fridge but it’s all preference. You do you!