Double Chocolate Biscotti with Sea Salt
Crisp chocolate biscotti cookies dipped with dark chocolate and finished with flaky salt. These traditional Italian “twice-baked” cookies will turn even the biggest skeptics into biscotti lovers!
I have a little confession…
I’ve always thought of biscotti as the rejects of the cookie world. Yep, I went and said what everyone was already thinking.
I imagine that biscotti probably have second child syndrome. They feel a little neglected compared to their chewier, softer, and overall more popular cookie siblings. I mean, I’ve never once heard someone declare that biscotti is their favorite cookie.
No, I’m fairly sure that’s never happened in the history of the universe.
Turns out that if you make biscotti from scratch, dip them in a lot of dark chocolate, and then proceed to sprinkle them with sea salt, they taste a heck of a lot better than most biscotti you’ve tasted in the past.
This recipe was also adapted from Dorie Greenspan. She’s sort of a pro when it comes to baked goods.
If you’ve never made biscotti before, they’re actually quite simple to make and the dough comes together very quickly. The first step involves flattening the dough into rectangular logs and baking them for about 20-25 minutes.
At this point, you remove the baked logs and allow them to cool, before slicing them into the classic biscotti shape, and baking them once more until they’re crispy and firm.
Obviously, I decided to take it one step further and dip the baked biscotti in dark chocolate and sprinkle them with flaky finishing salt. As you can probably predict, the salt and extra chocolate totally took these biscotti over the top.
Crisp and perfect for dipping into your morning or afternoon coffee. They also ship extremely well in the winter months since they aren’t fragile.
Maybe I’m a biscotti lover after all?
Double Chocolate Biscotti with Sea Salt
- 2 cups (240 g) unbleached all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder sifted
- 2 tablespoons instant espresso powder I recommend Medaglia D’Oro
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon Diamond Crystal kosher salt
- 6 tablespoons (3 oz; 85 g) unsalted butter softened
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature and slightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup (65 g) raw sliced almonds roughly chopped
- granulated sugar for dusting
- 12 ounces dark chocolate or glazing chocolate, melted
- Fleur de sel or Maldon for sprinkling
- Preheat the oven to 350°F (176°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
- Combine the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt in a medium bowl, whisk together, and set aside.
- In the bowl of stand mixer, fitted with a paddle attachment, combine the butter and sugar. Beat over medium speed for 2 to 3 minutes, or until the mixture is fluffy and pale in color. Add the eggs and vanilla and continue to beat for 1 to 2 minutes, scraping down the bowl with a spatula to ensure all of the ingredients incorporate evenly.
- Reduce speed to low and slowly add the dry flour mixture, mixing until a dough just comes together. Add the almonds and mix until just incorporated. The dough will be thick and fairly sticky.
- Turn the dough onto a clean counter top and knead the dough lightly to combine any dry ingredients that were not incorporated. Divide the dough in half using a bench scraper. Roll each piece into a 12-inch (30 cm) log and set on the lined sheet pan, leaving space between them for spreading. Flatten the logs with your palm, until they are ¾-inch to 1-inch (2 cm - 2.5 cm) thick and rectangular in shape. Sprinkle the tops of the logs with granulated sugar.
- Bake for 25 minutes or until the logs are firm to the touch. Set the pan on a rack and allow the logs to cool on the baking sheet for 20 minutes. Leave the oven preheated.
- Remove the logs to a cutting board, and using a serrated knife, cut each log cross-wise into ½ to ¾-inch thick pieces. Set the cookies, cut-side down, onto the lined half sheet pan. The pieces can be placed close together, as they will not spread during this second baking.
- Bake at 350°F (176°C) for 10 minutes or until crisp. Transfer the biscotti to a wire rack to cool completely.
- Decorate: Once cookies are cool, melt the chocolate in a microwave-safe bowl in 15 to 20 second increments, stirring with a spatula between each interval. Dip the cookies lengthwise into the melted chocolate, coating half-way up the edge.
- Lay the biscotti on the parchment lined baking sheet. Allow the chocolate to set a bit before sprinkling with flaky salt. If using glazing chocolate, the chocolate should set fairly quickly. If not, feel free to place them in the refrigerator for 5 to 10 minutes or until the chocolate is firm. Biscotti can be kept in an airtight container for up to 1 week or longer.
27 Comments on “Double Chocolate Biscotti with Sea Salt”
I was a little confused about the butter this recipe calls for. I ended up putting in 3/4 of a cup before paying any attention to the 6 tbls. They are in the oven now, so I guess we’ll see how they turn out.
Side not: the dough was perfect consistency. Hoping for the best
I am not a baker, nor am I a biscotti lover…but I took your word for it and made these. Soooo easy and sooooo delicious! Thanks for expanding my cookie horizons 🙂
I’m totally not a biscotti lover either!! Love that you loved these. Thanks for taking a chance and giving feedback! 🙂
I’m changing my mind about them!!! 🙂 And yesss to more chocolate explosions. Need more of those in my life.
We are on the same chocolate-dipped biscotti wavelength because I totally have that kind of post going up later this week! It’s a good wavelength to be on. 🙂
I could wake up to this every single morning!
I hear ya, I’ve had bad biscotti, but I’ve also had realllllyyyyy good biscotti (from my mother’s kitchen), and I have to say homemade is definitely the way to go. These guys look like the “good” kind :), how can you go wrong with double chocolate and sea salt? You just can’t.
Thanks Nicole!! Totally agree with every word that you said.
I received some of your Chocolate Almond Biscotti with Sea Salt and they were absolutely delicious, especially dipped in coffee! Love your blog too. You’re a great photographer as well as baker.
Thanks so much Amy!! So glad to hear that–and thanks for sharing them on your blog today 🙂 Wish I could have tasted YOUR cookies!
You and I were meant to be friends! Chocolate and sea salt all the way!
Yes, yes, yes!!
Ha, I never thought about it but biscotti’s kind of are second fiddle to cookies. But yours look so good I would definitely choose them over a cookie. Especially if I’m dipping this in a coffee, yum!
They totally are! I was worried my cookie recipients would take one look at them and be disappointed–but I guess not after all! 🙂
These look terrific. I really want to dip those in my coffee this morning. Biscotti is highly underrated!
I’m starting to agree with that statement–I think it really comes down to the ingredients and just making them from scratch at home.
I agree! I’m never tempted by biscotti! However this biscotti? Everyday when my daughter would go down for nap I would make a cup of tea and eat this biscotti. It didn’t last long! thank you!
This makes me sooo happy!! Thank you Alex! I guess I should put aside my biscotti stereotypes after all.
Humph!!! How rude.
These look very good, chocolate coatings make everything better. I’m thinking of making gingersnaps dipped in chocolate for a cookie swap this weekend.
That sounds really good!! And I KNEW you wouldn’t be pleased by that sentence… 😉
These are beautiful! Pinned!
Thank you for sharing! 🙂
These look incredible!!! I’m such a fan of biscotti, and the double chocolate takes these over the edge!!!
Yay!! If you like biscotti, this version is definitely for you.
Why have I never made biscotti?!?! This double chocolate salted version is insane!! 🙂
Haha!! For probably all the reasons I mentioned (reject cookie) and more. Thanks girl!