Sea Salt Double Chocolate Biscotti Recipe

• 2 cups (240 g) unbleached all-purpose flour
• ½ cup (50 g) unsweetened cocoa powder sifted
• 2 tablespoons instant espresso powder
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon kosher salt
• 6 tablespoons (3 oz; 85 g) unsalted butter softened
• 1 cup (200 g) granulated sugar
• 2 large eggs room temperature, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup (65 g) raw sliced almonds roughly chopped
• Granulated sugar for dusting

Decoration:

• 12 ounces dark chocolate melted (or use glazing chocolate)
• Fleur de sel or Maldon for sprinkling

• Preheat the oven to 350°F (176°C). Position a rack in the center and line a half sheet pan with parchment paper.
• In a medium bowl whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), beat the softened butter and sugar on medium speed for 2–3 minutes until pale and fluffy. Add the eggs and vanilla and beat 1–2 minutes more, scraping the bowl as needed.
• Reduce speed to low and gradually add the dry ingredients, mixing just until a dough forms. Stir in the chopped almonds. The dough will be thick and slightly sticky.
• Turn the dough onto a lightly floured surface and knead gently to incorporate any dry bits. Divide the dough into two equal pieces. Shape each into a 12-inch (30 cm) log and transfer to the prepared sheet pan, leaving space for spreading. Flatten the logs with your palm until they are about ¾ to 1 inch (2–2.5 cm) thick and rectangular. Sprinkle the tops with a little granulated sugar.
• Bake for about 25 minutes, or until the logs are firm to the touch. Remove the pan to a wire rack and let the logs cool on the baking sheet for 20 minutes. Keep the oven on.
• Move the logs to a cutting board and use a serrated knife to slice them crosswise into ½ to ¾-inch thick pieces. Arrange the slices cut-side down on the lined sheet pan; they can be close together since they won’t spread.
• Return to the oven and bake at 350°F (176°C) for about 10 minutes, or until the biscotti are crisp. Transfer to a wire rack to cool completely.
• Decorate: Melt the dark chocolate in a microwave-safe bowl in 15–20 second intervals, stirring between each interval until smooth. Dip each cooled biscotti lengthwise into the melted chocolate, coating up one side. Lay the dipped biscotti on parchment. Allow the chocolate to set slightly, then sprinkle with flaky sea salt. If the chocolate is slow to set, chill the biscotti for 5–10 minutes until firm.
• Store biscotti in an airtight container at room temperature for up to one week. They travel and ship well because they are not fragile once fully cooled and set.