Emily Luchettis Chocolate Biscotti Recipes

EMILY LUCHETTI'S CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350°. Line a rimmed baking sheet with parchment.
• Whisk together the eggs and vanilla extract together in a small bowl; set aside.
• In another bowl, combine the flour, cocoa powder, baking soda, salt, sugars, espresso, almonds and 1/4 cup of the cocoa nibs until thoroughly blended.
• Add the eggs and vanilla. Mix until the dough comes together evenly.
• Divide the dough in half. Dust your work surface with flour and roll each piece of dough into a 12-inch log. The dough is soft so it won't take much pressure to roll. If the dough sticks to the counter or your hands, add more flour.
• Transfer logs to the prepared baking sheet. Bake until the logs are firm, about 15 minutes. Remove the baking sheet from the oven and decrease the oven temperature to 300°.
• Let the logs cool to room temperature. Slice on a slight diagonal 1/2-inch thick and about 3 inches long.
• Place the biscotti - cut side up - back on the baking sheet. Bake another 12-15 minutes to dry them out. Let cool on a rack; they will crisp as they cool.
• Warm the chocolate in the microwave in 10- to 15-second increments. Or, melt the chocolate in a bowl over water that has been brought to a boil, then taken off the heat -stirring frequently - just until melted.
• Use a small offset spatula or a knife to spread a thin layer of chocolate on a cut side of each biscotti, and place, chocolate side up, on a second rimmed baking sheet. Working in batches, sprinkle the biscotti with some of the remaining cocoa nibs, which will stick as the chocolate sets.
• Let the chocolate set before serving. Store the biscotti up to 2 weeks in an airtight container.

EMILY LUCHETTI'S CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Preheat oven to 275 degrees. Line baking sheets with parchment.
• In bowl of a standing mixer fitted with whip attachment, beat egg whites on medium speed until airy and peaks start to form. Slowly add sugar, a tablespoon at a time, and turn speed to high. Beat until stiff and shiny, another 5 minutes.
• Fold in chocolate chips, cocoa powder, vanilla extract and salt.
• Drop by heaped tablespoons or scoop onto baking sheets, about 1 inch apart. Cookies will not spread when they bake. Bake 30 to 35 minutes, until the outsides are dry and you can lift the cookies from the parchment. They will lift off more easily once cool. Store in an airtight container.

UNION SQUARE CAFE'S CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
• Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
• Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
• Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.