Chocolate With Francois Chocolate Nut Biscotti

Are you a dunker?  If you’re a dunker you have to love biscotti.  It’s the perfect crisp cookie to enjoy dipped dunked in tea or coffee. 

This month’s Francois Payard’s recipe, Chocolate with Francois, was all about crisp, nutty, chocolate biscotti.  Essence of anise in a chocolate nut, twice baked cookie.

It doesn’t get any better.

Makes 18 – 25 biscotti – depending on how large/small you slice them.

• 3 TBS unsalted butter
• 1/2 cup sugar
• grated zest of one orange
• 2 large eggs
• 2 cups flour (more for rolling)
• 1/3 cup cocoa powder
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 TBS aniseed
• 1 cup pistachios, toasted (*I used sliced almonds)
• 1/2 cup hazelnuts, toasted (*I used walnuts)

Preheat the oven to 350 F and line a baking sheet with parchment paper.

Combine the butter, sugar, and zest  until light and fluffy.

Beat in eggs until well combined.

Whisk together the flour, cocoa, baking soda, baking powder, salt and aniseed until combined.

Add the flour mix to the butter mix and beat on low speed until half way combined.

Add the nuts and mix until incorporated.

Dust a work surface with flour and form the dough into a 12 inch log, about 2 – 3 inches wide. Use a rolling pin to flatten the top.

Bake for 45 minutes. 

Remove from oven and use a serrated knife to cut the log diagonally into 1/2 inch wide slices. Put the slices back on baking sheet, cut side down, and bake for an additional 10 – 15 minutes.  

Store in an airtight container for up to 2 weeks or in the freezer for 1 month.

One of the most popular bakeries in Utica makes a delicious biscotti. Their little secret is that they don’t do the second bake for the cookie. We have an older generation in Utica so the softer biscotti is more popular.  It’s easier on the teeth (or lack of)