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Chocolate Biscotti
David · davidlebovitz.com · Original Recipe
Use a good-quality cocoa powder. You can use natural or Dutch-process for these, whichever one you like. Just remember that the chocolate flavor of the finished cookies is dependent on the quality of
3
chewiness
4
crispiness
2
cakeyness
2
thickness
2
spread
2
richness
2
sweetness
2
complexity
crispy
Ingredients
flour(280g)2 cup (280g)
top-quality cocoa powder(75g)0.75 cup (65g)
baking soda1 tsp (6g)
salt0.25 tsp (1g)
eggs(at room temperature)3 each (150g)
sugar(200g)1 cup (140g)
vanilla extract1 tsp (4g)
almond extract0.5 tsp (2g)
almonds(125g)1 cup (140g)
chocolate chips(120g)0.75 cup (128g)
egg1 each (50g)
granulated sugar(see Notes)2 tbsp (18g)
Total dough weight982g
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- None
- Yield
- ~50 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 3.7. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat0 (2th percentile)
Flour:Sugar1.77 (80th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0.71 (98th percentile)
Chocolate:Flour0.69 (38th percentile)
Fat %0 (2th percentile)
Sugar %16.1 (28th percentile)
Hydration0.71 (96th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
0
Flour:Sugar
1.77
Brown:White Sugar
0
Egg:Flour
0.71
Chocolate:Flour
0.69
Fat %
0
Sugar %
16.1
Flour %
28.5
Hydration
0.71