Each holiday season, I choose a biscotti recipe – or two – to make for my family as a way to honor my Sicilian heritage. This year’s bake comes from New York’s Union Square Cafe and melds chocolate, espresso and white chocolate (the original calls for milk chocolate). The condo filled with the aroma of dark chocolate and espresso which, for me, was transformative. I honestly don’t think there are any two flavors the complement each other more than chocolate and coffee.
I made a few tweaks to the baking instruction: I like to use white chocolate with a cookie that is already off the charts in chocolate flavor. I also use the baking shortcut of standing up each cookie for the second bake. To me, it saves having to flip cookies from one side to the other and gives a really even bake. I also would recommend creating four dough logs on the first bake – the yield will be closer to the 60 in the original recipe and the dough does seem to spread out quite a bit. However, to honor Union Square’s recipe, I’ve included their original recipe and method below.
No matter how you bake them, they are delicious.
- 2 cups all-purpose flour
- ¾ cup plus 2 tablespoons cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ¾ cups lightly packed dark brown sugar
- ⅓ cup granulated sugar
- 2 ounces (4 tablespoons) butter, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon double-strength brewed espresso (I used espresso powder)
- 3 large eggs
- 7 ½ ounces (1 rounded cup) small milk chocolate chips (I used white chocolate)
- 1 large egg, beaten and mixed with 1 tablespoon water, for egg wash (don’t skip this!)
- 2 tablespoons raw sugar
- Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
- Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
- Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. (Here’s where I took some advice on the recipe website: CHILL THE DOUGH – wrap in wax paper or cling wrap and allow it to chill to make handling easier.)
- Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
- Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.