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Grandma's Best Chocolate
by David
3 cups plus 2 tablespoons all-purpose flour 1/2 cup unsweetened cocoa 2 1/4 teaspoons baking powder 3/4 cup (1 1/2 sticks) unsalted butter 1 3/4 cups granulated sugar 4 large eggs Grated zest of 1 lemon 2 tablespoons coffee liqueur 1 cup bittersweet chocolate chunks 1 teaspoon kosher salt 1 cup whole blanched almonds, toasted Preheat the oven to 325F (160C) degrees. Line two large baking sheets with parchment paper (or use nonstick baking sheets). In a large bowl, sift together the flour, cocoa, baking powder, and salt. In a large bowl of an electric mixer, beat the butter and 1 1/4 cups sugar until light and fluffy. Beat in the eggs, one at a time, then add the lemon zest and liqueur. At low speed, add the flour mixture just until combined. Stir in the chocolate chunks and almonds. Sprinkle a work surface with the remaining 1/2 cup sugar. Divide the dough in half. Roll each piece in the sugar into a 15-inch log. Arrange the logs, 3 inches apart, on 1 prepared baking sheet. Bake for 30 minutes or until center of each log is firm when gently pressed with a fingertip. Cool logs on the baking sheet 1 hour or overnight. Preheat the oven to 300F (150C) degrees. Transfer the logs to a large cutting board. With a serrated knife, slice each log crosswise into 1/4-inch thick slices. Transfer the slices, cut-side down, to the baking sheets. Bake 12 to 15 minutes until crisp. Transfer the biscotti to wire racks and cool completely. Source: The Metropolitan Bakery Cookbook by James Barrett and Wendy Smith Born Artisan Breads, Pastries, and Desserts from Philadelphia's Premier Bakery |