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Choco Biscotto
© 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.