Dark Chocolate & Rye Biscotti
Dark chocolate biscotti with dark rye flour and pools of melted chocolate
If you’re anything like me, then you probably crave a cookie most nights of the week. As a professional baker and recipe developer, I’m constantly surrounded by desserts and good food, but 9 times out of 10 the only thing I truly want after dinner is a cookie with a cup of coffee.
So this week I made a big batch of biscotti!!
These are deeply chocolatey, not overly sweet, and slightly more tender than a traditional biscotti. We’re not trying to break a tooth around here. The rye flour gives them a subtle earthiness that works beautifully with the dark chocolate and espresso notes.
They may not be traditional by any means, but they absolutely deserve a spot in your cookie rotation.
Ingredients
113 g unsalted butter, softened
200 g superfine sugar
2 large eggs
1 egg yolk
20 g vanilla extract
4 g instant coffee or espresso powder 20 g unsweetened chocolate or 99% cacao chocolate
200 g all-purpose flour
90 g dark rye flour
56 g unsweetened alkalized cocoa powder
6 g cornstarch
4 g baking powder
6 g fine sea salt 200 g dark chocolate chips (52–63% cacao)
Instructions
Heat the oven to 350°F / 175°C. Line a baking sheet with parchment paper.
Melt the chocolate
Finely chop the unsweetened chocolate and melt gently in the microwave in 15-second intervals, stirring between each, until smooth. Let cool slightly until no longer hot but still fluid.
Mix the dry ingredients
In a medium bowl whisk together the all-purpose flour, rye flour, cocoa powder, cornstarch, baking powder, and salt.
Make the dough
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes.
Gradually add the sugar in 3 additions, mixing well after each addition.
Add the eggs, egg yolk, vanilla, and instant coffee. Mix on medium-low speed just until combined.
Pour in the melted chocolate and mix until incorporated.
Add half of the dry ingredients and mix on low speed until mostly absorbed. Add the remaining dry ingredients along with the chocolate chips and mix just until no dry streaks remain. Do not overmix.
Shape the loaves
Divide the dough into 2 equal portions. Shape each portion into a rectangle roughly 10 inches long, 2½ inches wide, and 1 inch high.
Place both loaves onto the prepared baking sheet, leaving space between them. If the dough feels sticky, lightly wet your hands before shaping.
First bake
Bake for 20 minutes. Rotate the tray and continue baking for another 15–20 minutes, or until the loaves are set and a skewer inserted into the center comes out clean.
Cool slightly
Let the loaves cool on the baking sheet for 10 minutes. Reduce the oven temperature to 275°F / 135°C.
Slice the biscotti
Transfer the loaves carefully to a cutting board. Using a serrated knife, slice diagonally into biscotti just under 1 inch thick.
Arrange the slices cut-side down back onto the baking sheet.
Second bake
Bake for about 20 minutes, turning once or twice during baking, until the biscotti are firm and dry on both sides.
Cool completely
Let the biscotti sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll continue to crisp up as they cool.
Notes
These keep beautifully in an airtight container for several days.
For an even deeper flavour, use a bittersweet chocolate closer to 63% cacao.
Best enjoyed dipped into espresso or strong coffee.
