These twice baked, crunchy chocolate cookies are liberally studded with peanuts.
Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.
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Chocolate Peanut Biscotti
About This Recipe
|Yield:||approximately 24 cookies|
|Active time:||30 minutes|
|Total time:||3 hours|
|Special equipment:||metal cooling rack, parchment paper|
|This recipe appears in:||Sweet Technique: How to Make Biscotti|
- 3 ounces butter, softened
- 8 ounces granulated sugar
- 9 ounces all purpose flour
- 1.5 ounces cocoa powder
- 1 teaspoon baking soda
- 2 eggs
- 4 ounces bittersweet chocolate, chopped
- 4 ounces salted roasted peanuts
- Egg wash (1 egg beaten with a pinch of salt)
- Additional sugar for sprinkling
Preheat oven to 350°F. In the bowl of a stand mixer, cream butter and sugar with the paddle attachment for 6-8 minutes on high speed or until very light and fluffy. Add eggs one at a time, mixing well after each addition and stop the mixer.
Whisk together dry ingredients. Add dry ingredients to mixer bowl and set on low speed until incorporated. Make sure to avoid over-mixing. Add chopped chocolate and nuts and mix until incorporated.
Line a sheet pan with parchment. Divide dough in half and shape into two logs that are slightly flat on top and tapered at the base. Brush with egg wash and sprinkle with sugar.
Bake logs until you can feel a substantial crust has formed on top (they should still be somewhat soft in the center), 30 to 35 minutes. Turn oven down to 300°F.
Allow logs to cool for several minutes, then transfer to a cutting board. Cut logs on the bias into slices of uniform thickness.
Place slices, cut side up, on a metal cooling rack set over a sheet pan. Return cookies to the oven until they are firm to the touch, another 10 to 15 minutes. Remove cookies from the oven and allow to cool completely. Store in an airtight container.