Ruby Chocolate Biscotti
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
My love affair with biscotti reached a whole new level when I discovered ruby chocolate. These twice baked cookies are absolutely stunning with their rosy hue and deliver that perfect balance of crunch and richness. What I adore most is how quickly they come together, ready to enjoy in under an hour from start to finish. Ruby chocolate contains natural antioxidants that make these treats feel a bit more virtuous than your average cookie. Best of all, this recipe uses simple pantry staples and minimal equipment, making it foolproof even if you've never attempted biscotti before.
Ella x
Ingredients
- 250 gall-purpose flour
- 120 gruby chocolate chips
- 150 ggranulated sugar
- 100 gunsalted butter
- 2large eggs
- 10 gbaking powder
- 5 gsalt
- 20 gruby cocoa powder
- 20 gconfectioners' sugar
- 1 mLalmond extract
- confectioner's sugar for dusting
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Make sure to grease the parchment paper lightly.
- 2
Whisk together flour, baking powder, and salt in a medium bowl.
Tip: Use a whisk to ensure the dry ingredients are well combined.
- 3
In a large bowl, use an electric mixer to cream together butter and sugars until light and fluffy.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 4
Beat in eggs one at a time, followed by ruby cocoa powder and almond extract.
Tip: Don't overbeat the mixture, or it may become too dense.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Stop mixing as soon as the ingredients are combined, as overmixing can lead to tough cookies.
- 6
Fold in the ruby chocolate chips.
Tip: Make sure to distribute the chocolate evenly throughout the dough.
- 7
Divide the dough in half and shape each half into a log.
Tip: Make sure the logs are evenly sized for even baking.
- 8
Bake for 15-20 minutes or until the edges are lightly golden.
Tip: Keep an eye on the cookies after 15 minutes, as they can quickly go from perfectly toasted to burnt.
- 9
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cookies cool completely before slicing and serving.
- 10
Once the cookies are cool, place them on a cutting board and slice into 1-inch thick slices.
Tip: Use a sharp knife to get clean, even slices.
- 11
Place the biscotti slices on a baking sheet lined with parchment paper and bake for an additional 10-12 minutes or until crispy.
Tip: Keep an eye on the cookies during this baking time, as they can quickly go from crispy to burnt.
- 12
Remove from the oven and dust with confectioner's sugar.
Tip: You can also drizzle with chocolate sauce or sprinkle with chopped nuts for added flavor and texture.
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