Dark Chocolate Chip and Currant Biscotti

INGREDIENTS:

makes ~60 cookies according to Lebovitz (I got ~40)

  • 350 gr AP flour
  • 1 tspn baking powder
  • 100 gr white granulated sugar
  • 100 gr dark brown sugar
  • 3 large eggs
  • 1 tspn vanilla extract
  • 1 1/2 cups bittersweet chocolate chips
  • 1/2 cup dried currants

METHOD:

  1. Preheat oven to 180 degrees C. Prepare a baking sheet lined with parchment paper or a silpat.
  2. Whisk to combine the flour and baking powder in a bowl. Set aside.
  3. In the bowl of a stand mixer, combine the eggs, white sugar, dark brown sugar, and vanilla extract. Using the whisk attachment, whisk on medium high for about five minutes, until the batter has considerably thickened.
  4. Gently fold the flour into the egg mixture.
  5. Add and gently mix in the chocolate chips and dried currants.
  6. On a lightly-floured surface, divide the dough into two portions. Shape each portion into a log about three inches in diameter, and transfer the logs to the prepared baking sheet, allowing a few inches in between the logs because they will spread in the oven. Wet your hands lightly with water and smooth the outsides of the dough logs.
  7. Bake for 20 minutes, rotating the baking sheet once halfway through baking, until the logs are lightly golden brown. Remove from oven and let cool on the baking sheet for about 10-15 minutes.
  8. Decrease the oven temperature to 150 degrees C.
  9. Transfer the logs to a cutting board and using a sharp, serrated knife, slice the logs into ~3/4″ pieces. Transfer the pieces, cut-side up back onto the lined baking sheet.
  10. Bake the cookies again for 15-20 more minutes, rotating once half-way through baking. Remove cookies and let cool on a wire rack. Cookies will continue to harden when cooling.  Store in an airtight container.
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