Making Double Chocolate Biscotti

Learn how to make this delicious treat from Italy . Double Chocolate Biscotti is crisp and sweet. It's very easy to make and a great treat for anyone.

Conversions &

How To

1.  In a bowl, mix together  butter and sugar with a mixer until it becomes light and fluffy. Beat in cocoa and baking powder. After beating for about two minutes, start beating in the eggs. Then, stir in the flour. Mix in white chocolate and chocolate chips. Cover the dough and chill it for about ten minutes.

2. Preheat your oven to 375 degrees F. Divide the dough into two parts. Roll each part into 9 inch pieces. Place them on lightly greased cookie sheets, placing them about four inches apart from each other. Slightly  flatten them.

3.  Bake them for 20 to 25 minutes. Insert a toothpick into them to see if they are ready. If the toothpick comes out clean, you're good to go. Cool them on the cookie sheet for about five minutes.

4.  Then, cut each loaf into 1/2 inch wide diagonal slices. Place them back on an ungreased cookie sheet and bake them at 325 degrees F for 9 minutes. Turn them over and bake for 7 minutes. Once completely cooled, store them in an airtight container.


Original Recipe- 6 Servings

Customary :

1 tbsp & 1 tsp butter                                         3/8 eggs

1 tbsp & 2-1/4 tsp white sugar                       1/4 cup & 2 tsp flour

2 tsp cocoa powder                                           5/8 square white chocolate

1/4 tsp baking powder                                      2 tsp chocolate chips

Metric:

20 g butter                                         3/8 eggs

20 g white sugar                                35 g flour

4 g cocoa powder                               20 g square white chocolate

2 g baking powder                             20 g chocolate chip


Increased Recipe- 15 Servings

Customary:

3 tbsp & 1 tsp butter                                         7/8 eggs

1/4 cup  & 1 tsp white sugar                            2/3 cup & 1 tbsp  flour

1 tbsp & 2 tsp cocoa powder                            1-3/4 square white chocolate

3/4 tsp baking powder                                      1/4 cup and 1 tbsp chocolate chip

Metric:

45 g butter                                         7/8 eggs

55 g white sugar                                90 g flour

9 g cocoa powder                               45 g square white chocolate

4 g baking powder                             50 g chocolate chip

Decreased Recipe- 3 Servings

Customary:

2 tsp butter                                                        1/8 eggs

2-3/4 tsp white sugar                                      2 tbsp & 1 tbsp  flour

1 tsp cocoa powder                                           3/8 square white chocolate

1/8 tsp baking powder                                      1 tbsp chocolate chip

Metric :

9 g butter                                            1/8 eggs

10 g white sugar                                20 g flour

2 g cocoa powder                               9 g square white chocolate

0.8 g baking powder                         10 g chocolate chip


Are they Equivalent?


Three Criteria for Comparison


Taste- The biscotti made from the recipe for three and the original taste the same throughout. They have identical taste even though one was a recipe for 3 and the other was for 6. This is one way to prove that the conversions were done correctly and that they were equivalent.


Look- The biscotti made from the original recipe and the recipe for 3 look exactly the same. If you cut it in half they both had the same consistency. This is the second way to prove that the conversions were done correctly and that they were equivalent.


Feel- The biscotti made from the original recipe and the recipe for 3 feel the same. They all are of the same thickness. They both have the same consistency- crispy and crunchy. This is the third way to prove that the conversions were done correctly and that they were equivalent.