Recipe: Metropolitan Bakery Chocolate Biscotti (makes 10 dozen)

CHOCOLATE BISCOTTI

"Although in Italy, biscotti is the term for cookie, here is a recipe that has become synonymous with the name biscotti. They are a wonderful dipping cookie or accompaniment to ice cream or sorbet."

3 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar, divided use
4 large eggs
Grated zest of 1 lemon
2 tablespoons coffee liqueur
1 cup bittersweet chocolate chunks
1 cup whole blanched almonds, toasted

Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper (or use nonstick baking sheets).

In a large bowl, sift together the flour, cocoa powder, 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 300 degrees F.

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.

Makes 120 biscotti
Source: The Metropolitan Bakery Cookbook by James Barrett and Wendy Smith Born