Choco Biscotto
By Valrhona
Choco Biscotto
By Valrhona
Yield/Serves:
Makes 55 pieces
- 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 (chocolate streusel, shortbread or any other chocolate cookie crumb)
- 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
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 just until combined. Line a sheet pan with a silpat and grease a 9x57cm 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 for 30 minutes. Cool and slice into 1cm pieces. Lay slices on their side and re-toast on a silpain mat and perforated tray for 5 to 7 minutes at 325°F. Cool and serve.
Add the peanuts, graham cracker crumbs and chocolate cookies, then add all the dry ingredients. Add the pecans and chocolate chips. Mix just until combined. Line a sheet pan with a silpat and grease a 9x57cm 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 for 30 minutes. Cool and slice into 1cm pieces. Lay slices on their side and re-toast on a silpain mat and perforated tray for 5 to 7 minutes at 325°F. Cool and serve.