Crunchy Chocolate Dipped Biscotti

Name: Crunchy Chocolate Dipped Biscotti
Yield: 12 pieces
Cuisine: American
Ingredients: 40 g (1.4 oz) melted butter, unsalted; 1 egg (about 60g / 2.1 oz); 80 g (2.8 oz) granulated sugar; 4 drops vanilla oil, optional; 50 g (1.8 oz) cake flour; 50 g (1.8 oz) bread flour; 30 g (5 Tbsp) ground almonds; 7 g (1 and 1/6 Tbsp) cocoa powder, sugar-free; 3 g (3/4 tsp) baking powder; 20 g (0.7 oz) walnuts, roasted, unsalted; 20 g (0.7 oz) almonds, roasted, unsalted; 50 g (1.8 oz) milk chocolate, chopped roughly; 130 g (4.6 oz) bitter chocolate, for dipping; preheating; 190℃ / 374 F; 1 st time, 170℃ / 338 F for 25 minutes; 2 nd time, 170℃ / 338 F for 20 minutes; 50 g cake flour and 50g bread flour can be replaced with 100g (3.5 oz) of all-purpose flour; I used compound chocolate for both filling and dipping

Fumie's Recipe @cook_WSLB

How to make crisp double chocolate biscotti with chopped chocolate, walnuts, and almonds. Dip it in melted chocolate, and it tastes better! This biscotti dough with ground almonds and melted butter tastes good and rich. You should try it!

Fumie's Recipe @cook_WSLB

Saved

Ingredients

12 pieces

40 g (1.4 oz)melted butter, unsalted
1egg (about 60g / 2.1 oz)
80 g (2.8 oz)granulated sugar
4 dropsvanilla oil, optional
50 g (1.8 oz)cake flour
50 g (1.8 oz)bread flour
30 g (5 Tbsp)ground almonds
7 g(1 and 1/6 Tbsp) cocoa powder, sugar-free
3 g (3/4 tsp)baking powder
20 g (0.7 oz)walnuts, roasted, unsalted
20 g (0.7 oz)almonds, roasted, unsalted
50 g (1.8 oz)milk chocolate, chopped roughly
130 g (4.6 oz)bitter chocolate, for dipping
Baking temperature and time
preheating; 190℃ / 374 F
1st time, 170℃ / 338 F for 25 minutes
2nd time, 170℃ / 338 F for 20 minutes
Note
50 gcake flour and 50g bread flour can be replaced with 100g (3.5 oz) of all-purpose flour
I used compound chocolate for both filling and dipping

Saved

Steps

1

My You tube Recipe Channel→ Fumie's Recipe
https://youtu.be/EznbqgDlVU4
2

[Preparation]
Chop chocolate into around 1cm / 0.4-inch in size. Cut each almond in half. Cut walnuts into pieces about the same size as the almonds.
Melt unsalted butter in the microwave and let it cool; set aside. (600W30 seconds)
3

[Biscotti Dough]
Beat an egg lightly, add granulated sugar, and stir well. Use an electric hand mixer to beat it on low speed for about 3 minutes until heavy and whitish.
4

Pour the melted butter into the mixture while stirring with a whisk. After adding all, stir for one and a half minutes until smooth. Add vanilla oil and stir well.
5

Put dry ingredients (cake flour, bread flour, ground almonds, cocoa powder, baking powder) in a small bowl and mix well. Sift the dry ingredients into the egg mixture.
6

Use a spatula to fold it until you don’t see almost any flour left. Add the chocolate, walnuts, and almonds, and fold it roughly five times. Cover the bowl with plastic wrap and chill in a fridge for 30 minutes.
7

[1st baking]
Preheat an oven to 190℃ / 374 F.
Place the dough on the work surface and quickly shape it into a rectangle of 22 x 6 cm / 8.7 x 2.4 inches while dusting with flour (bread flour).
8

Place it on a baking sheet lined with parchment paper, lower the oven to 170℃ / 338 F and bake for 25 minutes. Remove from the oven and let it cool for 20 minutes.
9

[2nd baking]
Preheat an oven to 190℃ / 374 F.
Transfer the cooled dough to a cutting board and cut diagonally into 1.5 cm / 0.6-inch widths. Please move the knife back and forth constantly to cut it cleanly. Arrange them on the baking sheet with the cross-section facing up.
10

Lower the oven to 170℃ / 338 F, bake for 15 minutes, flip each over, and bake for 5 minutes. (20 minutes in total)
Remove from the oven and let cool for 5-10 minutes, then transfer to a rack to cool completely.
11

[Dip in chocolate.]
Cut dark chocolate into small pieces and melt in the microwave. (at 600W for one and a half minutes, stir once, then another 30-60 seconds)
If possible, transfer the melted chocolate to deep sided small glass or cup to dip cleanly. Dip one end (around 1/4) of each biscotti into the chocolate to coat, and place on parchment paper.
12

Place in a cool place for an hour or so to set. Store them in an airtight container. You should eat within 3-4 days.