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ISO recipe for insanely good chocolate biscotti with deep chocolate taste

s
soccermom13 Aug 11, 2011 07:52 AM

So who's got a killer-good recipe for chocolate biscotti that s/he's willing to share?

Thanks in advance.

  1. geminigirl Aug 12, 2011 09:07 AM

    Do you have the Maida Heater cookbooks, she has a really good chocolate biscotti, I can look up the specific book and name of recipie later if you need more info.

    1. r
      rainey Aug 11, 2011 07:54 AM

      Try this David Lebovitz' recipe. It's excellent. http://www.davidlebovitz.com/archives...

      5 Replies
      1. re: rainey
        s
        soccermom13 Aug 12, 2011 03:51 AM

        These look delicious. Did you use Valrhona when you made these? Thank you very much.

        1. re: soccermom13
          r
          rainey Aug 12, 2011 09:15 AM

          Without looking at the actual recipe again to see what it calls for, in general, I use Trader Joes Pound Plus bars (Callebaut) for chocolate and Valhrona for cocoa.

          They really taste excellent and the recipe is very reliable. But then I don't know when I've had a poor result from one of his recipes. I am still completely enamored with the pastry dough that appeared on his blog ages ago: http://www.davidlebovitz.com/2009/05/...

          1. re: rainey
            s
            soccermom13 Aug 14, 2011 05:31 PM

            Rainey,
            The pastry dough that you mentioned was recently featured as a "Genius Recipe" on the Food 52 website. I really need to try this. Thanks for mentioning this.

            Gemini Girl,
            I found three chocolate biscotti recipes in M. Heatter's Brand-New Book of Great Cookies: Barbara's Milk Chocolate, Bittersweet Chocolate, and Chocolate Chip and Almond. They all look good. Do any of these sound like the ones you made?

            1. re: soccermom13
              geminigirl Aug 15, 2011 08:19 AM

              Hi, I made the Barbaras - those are the chocolate based ones. I've also made the chocoalte chip and almond which are also very good, but chocolate chips in the batter not a true chocolate biscotti which it seemed like you were looking for. Both recipies are very good, the 1st one is a bit more sophisticated, if biscotti can be sophisticated:) I want to try the other recipie rainey posted, that also looks really good.

              1. re: geminigirl
                r
                rainey Aug 15, 2011 09:23 AM

                I just made it for a nectarine tart 2 days ago. I used roasted walnut oil and 2/3 of the flour was white whole wheat. It was earthy and excellent with nothing but the sliced fruit and a streusel topping.

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