Chocolate Dipped Biscotti
Ingredients
The dough
-
2
pieces
eggs
-
¼
cup
unsalted butter, room temperature
-
¾
cup
brown sugar
-
2
teaspoons
almond (or vanilla) extract
-
¾
cup
whole wheat pastry flour
-
½
cup
unbleached all-purpose flour
-
¼
cup
fine cornmeal
-
½
teaspoon
baking powder
-
½
teaspoon
fine grain sea salt
-
2
teaspoons
fennel seeds, crushed
-
1
teaspoon
crushed chamomile (optional)
-
½
cup
toasted sesame seeds, plus more for coating
For dipping
-
as needed
amount
semi-sweet chocolate
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Whisk one egg in a small bowl and set aside.
- Cream the butter and sugar together until light and fluffy, then add the remaining egg and extract, mixing until uniform.
- In a medium bowl, combine the flours, cornmeal, baking powder, salt, fennel seeds, and chamomile, then add this mixture to the wet ingredients and stir until a soft dough forms.
- Stir in the sesame seeds, gather the dough into a ball, cut in half, and refrigerate for 15 minutes.
- On a floured surface, roll each portion of dough into a tight 1½-inch wide tube, coat with sesame seeds, and transfer to the baking sheet.
- Flatten the dough slightly, brush with the egg wash, and bake for 25 minutes until golden.
- Cool completely, then slice into ½-inch pieces and arrange on the baking sheet.
- Bake the slices for another 10-15 minutes until golden, then cool completely.
- Dip in melted chocolate if desired and let set on parchment paper.
Nutrition Facts (estimated)
Servings
18
Calories
150
Total fat
8g
Total carbohydrates
17g
Total protein
3g
Sodium
20mg
Cholesterol
20mg
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