Biscotti (Cantuccini) means "twice baked", and are a traditional Italian almond flavored cookie that hail from the region of Tuscany, in the town of Prato.
Because these cookies are twice baked, they have a longer shelf-life, and are the perfect treat to enjoy with a hot cup of coffee or tea! If you cannot find the "Shaman's Celestial Potion", no worries! You can just sub traditional cocoa powder, and add some ground white pepper and orange zest. I chose to finish these with a sugar crust, and some additional mini chocolate chips, but these would also be lovely drizzled or dipped in chocolate- to add that finishing touch as well. I chose not to add almonds or nuts to these, but feel free to do so if you wish!
These biscotti have a nice crunch to them, and a delicate cocoa flavor, with just a hint of orange. The mild spice of the white peppercorn hits you at the end to boost the overall flavor. Delicious, and a very different spin on the traditional Biscotti!!
Yield: 2 1/2- 3 dozen
Prep time: 25 min.- 35min. total
5 T. unsalted butter (softened)
2/3 cup sugar
1/4 cup "Shaman's Celestial Potion" Cocoa + 2 T.
***If can't find, sub with: 1/2 t. white pepper, zest of 1 orange, 1/4 cup + 2 T. cocoa powder
2 t. baking powder
1 cup shredded zucchini (pressed in a paper towel to drain excess moisture)
2 1/2 cups flour
1/4 cup mini chocolate chips (or can use chopped chocolate or regular size chocolate chips)
1 egg white
granulated or course sugar
additional mini chocolate chips
Preheat oven to 350F
1) In a large mixing bowl, cream together the butter and sugar until fluffy. Add the cocoa powder (spices/zest?), and baking powder. Mix well. Beat in the eggs one at a time, and add the zucchini. Add 1 cup of flour at a time, mix on low until just incorporated. (The dough should be a bit tacky- not too wet or too dry.) Mix in the chocolate chips by hand at the end.
2) On a silpat or parchment lined sheet tray, divide the dough in half- shaping it into a "loaf" or log, and flattening the top.
Since the dough will be a bit sticky, run your hands under very cold water, and carefully press/ shape the dough.(Refer to the pics below for reference.) In a small bowl, combine 1 egg white and a splash of water. Using a pastry brush, brush the egg white all over the top of the biscotti. Generously sprinkle sugar all over the top, then sprinkle over the chocolate chips, and gently press the chips into the dough.
3) Bake the biscotti at 350F for about 20-25 min. (Dough should feel firm when pressed on top.)
Remove from the oven, and allow to cool for 40-45min.
4) Carefully remove each log, and transfer to a clean cutting surface. Using a serrated knife, slice each log diagonally into about 1/2in thick slices. Transfer the slices back to the sheet trays.
5) Return slices to the oven, and bake at 350F for about 8-10min. Remove the cookies from the oven, flip over each cut slice, and bake again for another 8 min. (Both sides need to be baked!) ****Biscotti should be golden in color- don't over bake! Remove from the oven.
6) Allow cookies to cool on a wire rack. When cooled, transfer to an airtight container, wrap to give away as treats/ gifts, or freeze in a ziploc or container for up to 6 months. These are the best when "dunked" in a hot cup of coffee or tea!