Salted Chocolate Biscotti

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.

2. 2

   Whisk together flour, sugar, baking powder, and cocoa powder in a medium bowl.

   Tip: Use a fine-mesh sieve to remove any lumps.

3. 3

   In a large bowl, cream together butter and sugar until light and fluffy.

   Tip: Scrape down the sides of the bowl halfway through.

4. 4

   Beat in eggs one at a time, followed by Greek yogurt.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

5. 5

   Gradually mix in the dry ingredients until just combined, being careful not to overmix.

   Tip: The dough should still be slightly lumpy.

6. 6

   Fold in flaky sea salt and dark chocolate chips.

   Tip: Use a rubber spatula to avoid developing the gluten in the dough.

7. 7

   Divide the dough in half and shape each half into a log, about 20cm long.

   Tip: Use a parchment paper-lined knife to create a decorative edge, if desired.

8. 8

   Place the logs on the prepared baking sheets, leaving about 5cm of space between each.

   Tip: Let the biscotti cool completely on a wire rack before slicing.

9. 9

   Once the biscotti are cool, slice them into 1cm thick rounds and place on a serving plate.

   Tip: Serve with a cup of coffee or tea, or enjoy on their own for a sweet treat.

10. 10

    Store biscotti in an airtight container at room temperature for up to 5 days.

    Tip: Biscotti are best served fresh, but they can be stored for up to 5 days for optimal freshness.