Ingredients
1 1/2 c. whole wheat flour
1/2 c. Dutch process cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
5 tbsp. butter, melted
1 c. packed brown sugar
3 tbsp. honey
3 large eggs
1 tsp. peppermint extract
1 1/2 c. toasted mixed nuts, roughly chopped
3 oz. chocolate, chopped
1 1/2 c. sliced toasted almonds
1/2 c. organic sugar, for sprinkling (optional)
Preparation
Step 1Line two large baking sheets with parchment paper. In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Step 2In another large bowl, whisk together melted butter, brown sugar, honey, eggs, and peppermint extract until smooth. Fold dry ingredients into egg mixture until no dry spots remain. Fold in nuts and chocolate.Step 3Transfer dough to the refrigerator and chill for 20 minutes.Step 4Preheat oven to 350°. Divide dough in half and place on prepared sheets. Use the parchment to shape each half into a 2½”-x-11” flat log. Sprinkle ¾ cup sliced almonds or organic sugar all over each log and gently press into the dough to adhere.Step 5Bake until sliced almonds are golden, 20 to 25 minutes. Step 6Reduce oven temperature to 325°. Remove biscotti from oven and let cool 10 minutes, then carefully use the parchment as a sling to transfer biscotti to a cutting board. Step 7While biscotti is still hot, use a sharp chef’s knife in a sawing motion to cut each log on the bias into ¾”-thick pieces. Place parchment and biscotti back on trays, cut side up. Step 8Bake until edges are hardened, flipping halfway, about 20 minutes more.
What really sets this version apart from most other biscotti recipes is the use of whole wheat flour. Not only does it add a little nutritional bump, it also contributes a slight nutty-sweetness that pairs really well with the dark cocoa powder. If you’d like to substitute all-purpose flour in its stead, add roughly ¼ cup more flour to ensure a similar texture. Dutch process cocoa is the preferred cocoa powder here. Unlike “natural” cocoa, it has a deeper chocolate flavor without as much acidity and bitterness, and also results in a darker chocolate-colored biscotti. Because Dutched cocoa has a neutral pH and won’t react with baking soda, we use brown sugar and honey as acidic agents to give the biscotti lift as well as flavor and a gentle-to-the-bite softness. The peppermint extract here is optional. If you’d rather use almond extract, vanilla extract, or flavor your biscotti with citrus zest or ground lavender instead, please do! To put a finishing touch on your biscotti, a coating of sliced almonds or granulated sugar is recommended for both visual appeal as well as an upgrade in flavor and texture. If you’ve made this recipe, be sure to drop us a comment down below and let us know your thoughts on it!
