Cookstr.com

Mosaic Biscotti

This image courtesy of Gentl & Hyers/Edge

Everyone loves these biscotti because they are substantial and flavorful, with a firm, crunchy texture that is ideal for dunking. The nuts and chocolate form pretty patterns that remind me of mosaic tiles. Avoid using a food processor to chop the nuts, because it will invariable turn some of the nuts into a fine powder. These biscotti are great keepers, if you can resist eating them in one sitting.

NotesBiscotti Days:

The steps to making good biscotti are numerous but not at all difficult. At Babbo, the entire pastry staff pulls together in a marathon session of rolling, baking, slicing and toasting in order to make hundreds of biscotti at once. At home, lacking the appropriate team of assistants, I make biscotti on gloomy, rainy days. It cheers me up, simultaneously occupying my hands and freeing my mind, and I never feel guilty about taking my time. When I am finished, I stand back and survey the stacks of perfectly formed and toasted biscotti, as pretty as those in the corner coffee shop, and much tastier. After patting myself on the back, I may even find myself packing up some for a neighbor to share the bounty.

Cooking Methodbaking

CostModerate

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Formal Dinner Party

Recipe Coursedessert, snack

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Equipmentelectric mixer

Mealdinner, snack

Moodblue

Taste and Texturechocolatey, crisp, crunchy, nutty, sweet

Type of Dishcookie, dessert

Ingredients

  • 3 ½ cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 2 large egg yolks, plus 1 egg white for glaze
  • 2 cups granulated sugar, plus 1 ½ tablespoons for glaze
  • 2 teaspoons pure vanilla extract
  • 12 ounces semisweet or bittersweet chocolate, coarsely chopped
  • 2 cups skinned or unskinned hazelnuts, coarsely chopped
  • 2 cups whole, unsalted pistachios, coarsely chopped

Instructions

  1. In a medium bowl, whisk together the flour, baking powder and salt and set aside.

  2. Using an electric mixer fitted with the paddle attachment, beat together the eggs, egg yolks, and 2 cups sugar on medium speed until pale and thick, about 2 minutes. Beat in the vanilla extract, followed by the dry ingredients and then the chocolate and nuts, until the dough is thoroughly mixed.

  3. Preheat the oven to 325°F. Lightly grease two large baking sheets with nonstick cooking spray or butter or line with parchment.

  4. Using floured hands, divide the dough into 5 equal portions. On a lightly floured surface, shape each portion of the dough into a log about 1 ½ inches in diameter and 10 inches long. Place 2 of the logs on one of the baking sheets, 3 inches apart, and 3 of the logs on the second baking sheet, also 3 inches apart. In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze each log with the beaten egg white and sprinkle with 1 teaspoon sugar.

  5. Bake the logs until they are lightly golden brown, firm to the touch, and just beginning to crack slightly, 20 to 25 minutes. Rotate the sheets 180 degrees halfway through the baking time to ensure even browning. Allow the logs to cool on the baking sheets on a wire rack until they are cool to the touch, about 40 minutes. Reduce the oven temperature to 200°F.

  6. With a sharp, serrated knife, slice the biscotti slightly on the bias into ¼-inch wide slices. Lay the slices on the baking sheets in a single layer. Return them to the oven and cook for 20 minutes more, or until they are toasted, dry, and crisp. Cool the biscotti completely on the sheets, then store them in an airtight container kept in a cool, dry place for up to 2 weeks.

YOUR RECENTLY VIEWED RECIPES

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

@Bllue: Thanks so much for using Cookstr, and for reaching out. You're absolutely right that the instruction should read 1.5 x 10 inches, and I've made that correction in the recipe. While we do proofread every recipe, we are a small team and we are very grateful to readers like you for letting us know about errors when you find them. All best, Kara Rota Editorial Director

Are the measurements for the logs correct? I have a feeling there's a typo because you make five 1 1/2" by 1" logs. I think there's a lot more dough than that!

This is the perfect holiday gift for the neighbors.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password