Remember going to cafes and sharing a pastry over a hot drink? I haven’t done that in so long I can’t remember the last time. But, of late, I’m wanting to dunk a chunky biscotti and enjoy the crunch and crumble of each subsequent bite. And yes, you can buy these delectable double-baked delights in any number of flavor combinations. But there’s one combination I enjoy because it pulls double duty. I like to have a little something sweet after my main meal of the day. Sometimes that means afternoon tea, and sometimes it means a nightcap appropriate for kids and grownups alike. Okay, so the first tick goes to the sugar, chocolate in particular. What’s the second tick? This biscotti doubles as a digestive biscuit because of the fennel seeds.
Notes on Method
Dry Ingredients
When using cup measurements for flour, I stick to the spoon and level method. I don’t find it necessary to create a mini snow shower in the kitchen. Therefore, I skip the sifter and stick with a whisk to combine the dry ingredients. Be sure to whisk for a decent amount of time. The idea is to incorporate the baking powder and salt as homogeneously as possible.
Creaming the Sugar
Softened or room temperature butter is the best starting point for creaming sugar. However, if you’re in a pinch, as I often am, place butter in microwave and pulse heat in 2-5 second increments. The idea is to push the butter and leave an indent, not to have partially melted and part solid butter.
Beating in the Eggs
The standard recipe instruction is to add eggs one at a time, beating each in well before proceeding to the next. I find this method ensures the eggs to be well-combined. But by all means, through caution to the wind and add them all at once if you like.
Adding the Dry Ingredients
When stirring in the flour mixture, you want to bring the batter together, but not to over mix it. Stopping when some flour mixture is still visible is good because we still have to add the fennel seeds and chocolate chips.
Baking the Biscotti
For the first bake, place the dough on the baking sheet as a rectangular log. I’ve given rough measurements below. But use this as a guide, no need to pull out your ruler. As there is baking powder in the recipe, leave enough room along the sides for the rectangle to expand.
After removing the cookie from the oven, it needs to rest and cool. Cutting into a hot slab of cookie will result in a mushy and crumbly mess. Biscotti need structure, and that is why the wait time between bakes is essential.
Once you’re ready to cut, go ahead and make slices either on the diagonal or straight. Place cut side down on the baking sheet and back to the oven for the second bake.
Chocolate Chip and Fennel Biscotti
INGREDIENTS
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter - 1 stick
- 2 large eggs
- 1 tsp fennel seeds
- 1 cup chocolate chips - semi-sweet, dark, or combination
METHOD
- In a medium-sized mixing bowl, whisk the flour, baking powder, and salt; set aside.
- Using an electric mixer beat together the butter and sugar.
- Add eggs one at a time.
- Add in the flour mixture and stir until just combined.
- Add the fennel seeds and mix in well.
- Add the chocolate chips and stir to combine.
- Turn dough out onto a parchment-lined baking sheet and form into a log - roughly 16x4 inches.
- Bake at 350°F until light golden brown; about 30 minutes.
- Remove the cookie brick from oven and cool on wire rack for 30 minutes
- Using a serrated knife, cut into ¾-inch thick diagonal slices.
- Place cut side down onto parchment lined baking sheet, and return to 350°F oven for 15 minutes.
- Cool completely on a wire rack before eating or storing in airtight container.
