Chopped chocolate is a one of my favorite additions to domestic friends (domači prijatelj), Slovenia's answer to biscotti. But I had never tried an all-chocolate version. When I discovered a tin of exotic Viennese cocoa in the cupboard, it seemed like the perfect time to experiment.
As a foundation, I used my egg-rich Slovenian Christmas biscotti recipe. I just substituted a little cocoa for part of the flour. For extra zest, I added some chopped candied ginger.
The result? A tasty variation, with a chocolate flavor that is intense and bittersweet. These are definitely cookies for adults!
Recipe follows. Enjoy!
Chocolate Domestic Friends (Domači Prijatelj) with a touch of ginger
3 eggs
140 g white sugar
100 g flour
100 g flour
40 g cocoa*
20 g dried cranberries
60 g candied ginger
60 g candied ginger
120 g pecans or walnuts
1 t vanilla
*Note: You can reduce the cocoa for a milder flavor. Just increase the flour, so that you have 140 g when the flour and cocoa are combined.
*Note: You can reduce the cocoa for a milder flavor. Just increase the flour, so that you have 140 g when the flour and cocoa are combined.
Combine flour and cocoa and set aside. Beat eggs, sugar and vanilla until thick. Fold in flour-cocoa mixture. Stir in cranberries, ginger and nuts. Pour the batter into an oiled rectangular pan (about 7 x 9 inches) that has been lined with parchment. Bake at 350 degrees for 20 to 30 minutes, or until firm. Remove from oven and let cool slightly.
Turn the cooled cake out of the pan. It will resemble a firm sponge cake or genoise. Cut it lengthwise into two pieces, then slice. For the more traditional Slovenian style, cut into slices that are about 1/2 inch thick and let cool on a rack. Or cut into very thin slices (under 1/4 inch) and bake for about ten more minutes or until firm. Let cool. Enjoy!
Thanks for the recipe, Blair. I make biscotti all the time but have been wanting to bake "domestic friends" for awhile which is just a little different because traditionally these are not baked twice. Can't wait to try this recipe.
ReplyDeleteThanks, Lee! Hope you like them. You might want to cut down a bit on the cocoa. I know unbaked is traditional and I have tried that way but I usually end up crisping them up in the oven. Hope you are well, so nice to have met when you were visiting!
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