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Categories:
flour cocoa baking powder salt unsalted butter sugar eggs vanilla white wine chocolate ground coffee ground cinnamon
Viewed: 30 - Published at: 4 years agoIngredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 12 tablespoons (6 ounces) unsalted butter, slightly softened but still cool
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup dry white wine, such as Chardonnay
- 5 ounces 70% bittersweet chocolate, chopped into 1/2-inch chunks
- 1 tablespoon finely ground coffee beans
- 1 teaspoon ground cinnamon
Method
- Sift together the flour, cocoa, baking powder, and salt, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1 cup of the sugar on medium speed for about 3 to 5 minutes, or until light and fluffy, stopping as necessary to scrape the sides and bottom of the bowl.
- Add the eggs one at a time, beating until each is incorporated.
- Add the vanilla and wine and beat for 1 to 2 minutes, or until fully incorporated.
- With the mixer running on low speed, slowly add the flour mixture in a steady stream, mixing until fully incorporated.
- Remove the bowl from the mixer and fold in the chocolate.
- Form the dough into a block, wrap in plastic wrap, and refrigerate for 30 minutes.
- Position a rack in the middle of the oven and preheat the oven to 350F.
- Line a baking sheet with a Silpat or parchment paper.
- Combine the remaining 1/2 cup sugar, the coffee, and cinnamon in a small bowl, and set aside.
- Lightly flour a board or work surface.
- Remove the dough from the refrigerator and divide in half Shape each piece into a 2 by 12-inch log.
- Brush excess flour from the logs and board.
- Sprinkle about two-thirds of the cinnamon sugar onto the board and roll the logs in it, patting the sugar onto the surface.
- Place the logs 4 inches apart on the prepared pan.
- Sprinkle with the remaining cinnamon sugar.
- Bake for 20 to 25 minutes, or until the logs are firm to the touch and a skewer inserted in the center comes out clean.
- Transfer the pan to a cooling rack and allow to cool for 30 minutes.
- Lower the oven temperature to 300F and position the racks in the lower and upper third of the oven.
- Brush any excess sugar from the baking sheet and line a second baking sheet with a Silpat or parchment paper.
- Using a serrated knife, slice the logs on the diagonal into biscotti that are about 3 inches long and 1/2 inch thick.
- Lay the biscotti on the prepared baking sheet.
- Bake the biscotti for 15 to 20 minutes, rotating the pans halfway through baking.
- They should be toasted and somewhat dry but will not be as crisp as traditional biscotti.
- Remove from the pans and cool completely on a cooling rack.
