Sweets

Chocolate Biscotti

Photo credit: http://www.culinaryconcoctionsbypeabody.com/2006/12/03/lets-try-this-again/
Written by Marjorie Hogan

Ingredients:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 TBSP instant espresso powder
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3/4 stick unsalted butter
1 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1 cup chopped nuts
4 ounces bittersweet chocolate, coarsely chopped
White Chocolate for dipping

Cooking Instructions:

Preheat oven to 350F.

Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt.

Working together with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly.

Scrape down the sides of the bowl , add the eggs and vanilla and beat for another 2 minutes; don’t worry if the mixture looks curdled.

Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until dough forms. Scrape down the sides of the bowl.

Mix in the chopped nuts and chocolate, then turn the dough out onto a work surface and knead out any dry ingredients that might have escaped mixing.

Divide the dough in half. Working with one half at a time, roll the dough into a 12 inch long logs.

Flatten both logs with the palm of your hand, so that they are 1/2 to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet.

Sprinkle each log with a little sugar.

Bake the logs for about 25 minutes, or until they are just slightly firm. The logs will spread and crack-and that’s fine.

Remove the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes. (Leave oven on)

Working with one log at a time, using a long serrated knife, cut each log into slices between 1/2 and 3/4 inch thick.

Stand the slices up on the baking sheet-you’ll have an army of biscotti-and bake the cookies again, this time for just 10 minutes.

Transfer the biscotti to a rack to cool.

If you want you can melt some white chocolate in a double boiler.

Pour it into a shallow baking dish. Take the biscotti and dip which ever part you would like to be covered in chocolate. Set on a rack to harden.

Source: http://www.culinaryconcoctionsbypeabody.com/2006/12/03/lets-try-this-again/