INGREDIENTS:
2 2/3 cups flour
1 cup Dutch-processed cocoa powder
2 cups sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 tablespoons instant espresso powder
1 3/4 cups toasted hazelnuts
2/3 cup semisweet chocolate chips
5 eggs
1 1/2 teaspoons vanilla
12 ounces white chocolate, chopped, for dipping
PREPARATION:
Preheat oven to 325 degrees. In workbowl of an electric mixer combine flour,
cocoa powder, sugar, baking soda, salt and espresso powder using paddle on
low speed. Add nuts and semisweet chocolate chips. Lightly whisk eggs and
vanilla and add to flour mixture at low speed. Mix just until dough comes
together. Turn out dough and knead lightly to work any unincorporated dry
ingredients into dough. Form into four logs, each 2 inches in diameter. Place
on two parchment-lined cookie sheets and bake for 30 to 35 minutes. Logs
should be firm, with cracks in top and dough should be completely dry to
touch. Reduce oven temperature to 300 degrees F. Let logs cool slightly then
cut them on a slight diagonal into 3/4-inch thick slices. Lay them flat on
cookie sheets and bake for 30 minutes more. Meanwhile, melt white chocolate
for dipping in top of a double boiler or in microwave, stirring until smooth.
Cool biscotti completely on racks before dipping in white chocolate. Place
finished biscotti on parchment-lined cookie sheets in a cool place until
chocolate solidifies. Store in an airtight container.
Yield: about 2 dozen cookies
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cocoa powder, sugar, baking soda, salt and espresso powder using paddle on
low speed. Add nuts and semisweet chocolate chips. Lightly whisk eggs and
vanilla and add to flour mixture at low speed. Mix just until dough comes
together. Turn out dough and knead lightly to work any unincorporated dry
ingredients into dough. Form into four logs, each 2 inches in diameter. Place
on two parchment-lined cookie sheets and bake for 30 to 35 minutes. Logs
should be firm, with cracks in top and dough should be completely dry to
touch. Reduce oven temperature to 300 degrees F. Let logs cool slightly then
cut them on a slight diagonal into 3/4-inch thick slices. Lay them flat on
cookie sheets and bake for 30 minutes more. Meanwhile, melt white chocolate
for dipping in top of a double boiler or in microwave, stirring until smooth.
Cool biscotti completely on racks before dipping in white chocolate. Place
finished biscotti on parchment-lined cookie sheets in a cool place until
chocolate solidifies. Store in an airtight container.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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