Something about this just isn’t right, it’s a cookie made to dunk in your beer. Who does that? Maybe I’m trying to start a beer cookie revolution that ends with crumbs at the bottom of your pint glass. Maybe I just liked the alliteration, or maybe this just ends up working. You’ll have to judge for yourself.
For this I wanted a big beer, with lots of roasted chocolate malt. Drakes Drakonic Imperial Stout works great, it’s a malty beast, as they say, and has those dry cocoa notes that work with the cocoa nibs and hazelnuts in the Beerscotti. It’s a sippin' stout, made for lingering and conversation, it’s not a beer that wants to be ignored.
But who can ignore the guy dunking a cookie in his beer? Not me.
Chocolate Beer Biscotti
Ingredients
- ¾ cup white sugar
- 4 tbs butter
- 2 large eggs plus 1 yolk
- ¼ cup stout beer
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 ¼ cup all purpose flour
- ½ cup cocoa powder
- 1 ½ tsp baking powder
- 1 tsp cornstarch
- 1 tsp espresso powder
- ¼ tsp salt
- ½ cup hazelnuts
- 1/3 cup coca nibs
Instructions
- Preheat oven to 350.
- In the bowl of a stand mixer, add the sugar and butter. Beat on medium high speed until well creamed.
- Add the eggs and yolk, mix until mixture is pale and fluffy.
- Add the stout, vanilla and almond, mix until well combined.
- In a separate bowl whisk together the flour, cocoa powder, baking powder, corn starch, espresso powder and salt.
- Sprinkle the dry ingredients over the butter mixture, mix on low until just incorporated. Stir in the hazelnuts and cocoa nibs.
- Scoop half of the dough onto a baking sheet that has been covered with a Silpat or parchment paper that has been sprayed with cooking spray.
- Shape into a log that is about 8 inches long and 2 inches wide. Repeat with the other half of the dough.
- Bake at 350 for 30 minutes or until slightly firm to the touch. Cool for about 5 minutes. Cut diagonally into ¾ inch slices. Return to the baking sheet, cut side up.
- Bake until slightly crispy, about ten minutes.
- Cool on a wire rack.
- Biscotti can be made up to three days ahead of time and taste the best 24 hours after baking. Store in an air tight container.
