Recipes

double chocolate brownie biscotti

There used to be a website named http://soar.berkeley.edu/recipes with some very nice recipes. It seems to have disappeared. Sadness!

Our favorite recipe which is a modification of a recipe from that website is our Double Chocolate Brownie Biscotti. The source recipe was by Norma Wrenn and has since been copied here. Ours is a bit simpler and much easier to bake.

You can make this recipe in a high-powered stand mixer. But it is tough to stir, so stir it by hand if you are unsure if it will overwork your machine.

(For a healthier version with a nuttier taste, make the blue substitutions.)

Preheat oven to 325 degrees.

In a large mixing bowl combine:

1 3/4 cups chopped walnuts or hazelnuts (reduce to 1 1/2 cups)
1 1/2 cups teff flour
1 cup brown rice flour (replace with 1 cup quinoa flour)
2/3 cup tapioca flour (replace with 1/2 cup almond meal)
2 cups white sugar
1 cup powdered cocoa
1 cup chocolate chips
2 Tbsp ground coffee
1 1/2 tsp baking powder
1/4 tsp salt

Mix well. In a second bowl, mix:

6 eggs (increase to 8 eggs)
1 1/2 tsp vanilla extract

Pour the wet ingredients onto the dry ingredients and mix well. (Yes, it will become moist. It is an arm workout.)

Put a Silpat into a 12" by 17" jelly roll pan. Spread the dough evenly into the pan. Cook for 30 minutes. The result will be a lot like a brownie.

Remove it from the oven and let it cool for 20 minutes. Reduce the oven temperature to 300 degrees. Wash and dry the Silpat and pan so they are ready to use again.

Cut the brownie into two lengthwise strips. Cut these widthwise into rectanglar biscotti pieces, arranging these on the pan with each piece lying on its side so it will dry quickest while baking. (This might requite a second baking pan.)

Bake a second time at 300 degrees for about 40 minutes, turning each piece over after 20 minutes. The finished biscotti should be dry. Transfer to a bowl or cooling rack (even biscotti needs some air flow).