This Biscotti recipe is a tweaked and different flavor version of Giada de Laurentiis’s Recipe (chocolate chip biscotti) that is or used to be on www.FoodNetwork.com . The Biscotti just come out delicious. You and all your guest will be thrilled with these Biscotti. The pomegranate just adds a really neat fruity pop and this interesting texture. The fresh rosemary is just something that aromatic and in the background….a hint that you don’t really know it’s there but it just taste delicious.The cookies are great with or without the chocolate drizzle so that is optional….As for the recipe I only changed up the flavor (anise), regular flour for bread flour from the original …… for more texture. I also added lower degree and lower baking for a crisper biscotti. This recipe will make around 30 Biscotti. Like for most better results for yummier cookies I made the cookie dough the day before and baked up the Biscotti the next day.
Ingredients for about 30 servings
2 cups bread flour
1 1/2 teaspoon baking flour
1/4 teaspoon course sea salt
3/4 cup sugar
4 oz unsalted butter – room temperature
2 large eggs – beaten
1 teaspoon anise seeds
1 pomegranate – all the fruit from the pomegranate
1 Tablespoon fresh rosemary – chopped fine
optional 6 oz chocolate chips for drizzling (I used milk chocolate….)
In a large mixing bowl add the sugar and butter and mix well with a fork. Then add the eggs and mix well. Now dump in the flour, baking powder, salt and anise seeds and mix well. Add the pomegranate and rosemary. Mix well. Cover dough bowl with plastic wrap. Put bowl of dough in the refrigerator and let sit overnight.
Set oven to 350 degrees F
Get out a baking sheet and line it with a silicon mat if you have one. If not parchment paper should work almost as well.
Roll the dough into two logs and place on lined baking sheet. It should look something like picture below.
Put it in the oven for 30 minutes.
After 30 minutes it will look something like this.
The dough will be hot and soft. Let it cool for a couple hours on the counter.
Remove one dough log and slice it slowly in a sawing motion with a serrated knife in about 1/2 inch slices.
Turn down the oven to 300 degrees F.
If you have two silicon mats line two baking sheets with the silicon mats. (parchment is second choice. The Biscotti need to get baked on each side. Lay the biscotti on the side to get baked like picture below.
Bake the biscotti for 20 minutes and take the biscotti out of the oven. (you might have 4 hard small ends that you might need to remove now and set to the side for drizzling or just eat them)
Turn the oven down again to 275 degrees F.
Flip each biscotti over on the other side so the other side can get cooked. Let them cook for another 20 minutes. After 20 minutes I shut the oven off and opened the door and let the biscotti stay in there to crisp up a little more. (maybe another 20 minutes)
If you are adding the chocolate drizzle…….
Line baking sheets with parchment paper
Then line up the biscotti like this.
In a cereal size bowl microwave the chocolate chips for 30 seconds. Mix them up with a spoon and microwave the chips for another 30 seconds and stir well. You might need another 10 seconds.
With a disposable pastry bag……..Fold it down half way over your hand and spoon in the chocolate.
Snip off about an 1/8 inch of the tip and just go from the front to the back over the biscotti about 6 times each row.
You have to leave the biscotti sit out for around 6 hours because it takes that long for the chocolate to harden.
A special Thanks to Giada de Laurentis for her really great Chocolate Chip Biscotti Recipe on Foodnetwork. I feel that recipe taught me how to make biscotti.
These Biscotti are Forking Scrumptious!