Hey guys! Today we’re doing biscotti because in the world of making breakfast at home, biscotti is the kind of thing that you can bake on the weekend and eat every morning throughout the week. I won’t claim that it’s a healthy breakfast, but it’s pretty delightful no matter what!
This version is sweetened with molasses, and it has a touch of cinnamon along with the dark chocolate and pecans. I’ve never been a big fan of biscotti, and I think it’s because it can often be bland. So when I set out to make this version, I wanted to be sure it was packed with flavor, and flavors that would be seriously amazing with coffee or tea. Let’s get to it!
These cookies, if you didn’t know, are double baked, which is kind of a fun process tbh. So let’s start with the dough- it’s oil based, and it comes together pretty easily in a stand mixer or with an electric hand mixer. The dough will be glossy, thick, and very sticky.
We’re going to split the dough in half, and shape each half into a large log on our baking sheet. The dough is super sticky, so you want to use wet hands to form it into a log that is almost the length the baking sheet, and about 3 inches wide. It should be about 3/4-1 inch tall. It doesn’t have to be cute (and won’t be haha), because it’ll puff out as it bakes!
This first bake is to let the dough puff and mostly set, and it takes about 30 minutes to get there. Then, just let it cool for about 15 minutes on the counter, and start slicing. You want to slice the cookies at an angle to get that classic biscotti shape
Line them up on a baking sheet for the second bake- you can pretty much put these right next to each other for this bake. They won’t spread or puff any further, so they can be very close together and you should be able to fit them all onto one sheet pan. Then it’s off to the oven, and you can finally enjoy them!
Biscotti is a little tricky to get used to making, but once you get used to it, the method is simple. Here are my tips to help you along the way!
I think I’m about to go on a long winded biscotti recipe journey on this blog in 2021, so get ready. Enjoy!
Preheat your oven to 350 degrees, and line a large baking sheet with parchment paper. Set aside.
In a medium bowl, stir together the flour, cinnamon, baking powder, salt, and espresso powder. Set aside. In a large bowl, or the bowl of a stand mixer, beat together the oil, brown sugar, molasses, milk, vanilla extract, and eggs until just combined and fairly smooth. Slowly beat in the flour mixture until a dough forms. Then, stir in the chopped dark chocolate and pecans until well distributed. Make sure there are no pockets of flour or sugar lurking at the bottom of your bowl- stir it to make sure it's very well combined!
Divide the dough roughly into two halves, which will be formed into long logs on the baking sheet. The dough will be glossy and very sticky, so you need to wet your hands to help form it into two long logs that are about the length of the baking sheet (with a few inches on each end of space), about 3 inches wide, and about 1 inch tall.
Bake in your preheated oven for 30-35 minutes, or until the logs are puffed, golden, and look dry on the outside. Cool on the counter for 15 minutes, or until they are cool enough to handle for slicing. Meanwhile, reduce the oven temperature to 325 degrees.
Slice the logs at an angle, creating that classic biscotti shape. They should be about 1/2-3/4 inch thick. Place each cookie back onto a parchment lined baking sheet. You don't need to leave room between the cookies as they will not spread or puff during the second bake, and you should be able to fit all the cookies onto one sheet. Return the cookies to the oven for 12-15 minutes, or until they look golden and feel firm. They will harden as they cool, so don't over-bake them! Cool and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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Long
January 19, 2021 at 8:28 pmMade this tonight for dinner and let me just say there are no leftovers. SO DELICIOUS!!
Dough-Eyed
January 23, 2021 at 7:11 pmGlad to hear it!! I love these ones!