
© PHOTO ALEX AYER
CHOCO BISCOTTO
Category: Cookies and Bars
Difficulty: Easy
INGREDIENTS
For 55 pieces
Choco Biscotto:145 grams (5.1 ounces) unsalted butter
145 grams (5.1 ounces) light brown sugar
145 grams (5.1 ounces) sugar
120 grams (4.2 ounces) eggs
2 grams (½ tsp) vanilla extract
55 grams (2 ounces) chopped peanuts
70 grams (2.5 ounces) Garaham cracker crumbs
110 grams (3.8 ounces) chocolate cookie pieces*
180 grams (2.5 ounces) pecan pieces
180 grams (6.3 ounces) Valrhona Chocolate Chips 60%
305 grams (2.4 cups) flour
4 grams (1 tsp) baking powder
2.5 grams (½ tsp) baking soda
4.5 (1 tsp) salt
20 grams (0.7 ounces) Valrhona Cocoa Powder
INSTRUCTIONS
- Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment.
- Add eggs slowly, followed by the vanilla extract.
- Add the peanuts, graham cracker crumbs and chocolate cookies, then add all the dry ingredients.
- Add the pecans and chocolate chips. Mix them just until combined.
- Line a sheet pan with a silpat and grease a 9cmx57cm rectangular frame. Press the dough evenly into the frame and chill for 30 minutes.
- When ready to bake, egg wash and bake at 330°F (165°C) for 30 minutes.
- Cool and slice into 1cm pieces.
- Lay slices on their side and re-toast in on a silpain mat and perforated tray for 5-7 minutes at 325°F (162°C).
- Cool and serve.
*Chocolate cookie pieces can be chocolate streusel, shortbread or any other chocolate cookie crumb.
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