Inspired by Maida Heatter and my grandmother, I have experimented with making biscotti for many years. Every recipe I made always included nuts.
Today, I created a biscotti without nuts for an event taking place in a nut-free environment. Nuts have become a serious health concern for many people with allergies, as tree nuts are one of the most common food allergies in adults and children. This has resulted in special attention given to creating nut-free environments, especially in schools.
Directions
- Preheat oven to 350°F (175°C).
- Cream the butter with the sugar until fluffy.
- Beat in the cocoa, baking powder and eggs.
- Mix by hand, adding the flour, chopped chocolate and chocolate chips.
- With slightly wet hands, scoop the dough onto a parchment-lined baking sheet and shape into 2 equal logs, each about 1/2 inch tall and 1 1/2 inches wide.
- Bake the logs for 15–17 minutes, turning the baking sheet periodically for even baking.
- Let cool for 10–15 minutes. Reduce the oven to 300°F (150°C).
- On a cutting board, using a serrated knife, cut the logs into 1/2-inch thick diagonal pieces.
- Place the biscotti onto the baking sheet 1/2 inch apart.
- Bake again for 10 minutes at 300°F (150°C), turning the cookies so all surfaces become crispy.
℞ M.D. Notes
- Dark chocolate is rich in the phytonutrients called flavonoids, which act as antioxidants and may have protective benefits for the cardiovascular system.
