Chocolate chip and almond biscotti
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Chocolate chip and almond biscotti
  Chocolate    Biscotti    Cookies    Almonds  
Last updated 6/12/2012 1:15:16 AM. Recipe ID 44566. Report a problem with this recipe.
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      Title: Chocolate chip and almond biscotti
 Categories: Cookies
      Yield: 40 Servings
 
  1 1/4 c  Blanched almonds; toasted
      2 c  Sifted flour
    1/2 ts Baking soda
    1/2 ts Baking powder
    1/8 ts Salt
      1 c  Granulated sugar; minus 2
           -tbsp
     12 oz Semisweet chocolate chips
      2 lg Eggs
      1 ts Vanilla
      2 tb Whiskey; or brandy
 
     Adjust 2 racks to divide the oven into thirds and preheat oven to
  375F. Use cookie sheets with 2 or 3 flat edges otherwise use cookie
  sheets upside down.  Line sheets with parchment.
  
     Sift together into large bowl the flour, soda, powder, and salt.
  Add the sugar and stir to mix.
  
     Place about 1/2 c of dry ingredients in the bowl of food
  processor.  Add about 1/2 c of toasted almonds and process for about
  30 seconds, until the nuts are fine and powdery.
  
     Add the processed mixture to the sifted ingredients in the large
  bowl. Add the remaining toasted almonds and the chocolate morsels;
  stir to mix.
  
     In a small bowl beat the eggs with the vanilla and whiskey, just
  to mix.
  
     Add egg mixture to dry ingredients and handstir until dry
  ingredients are moistened. Be patient.
  
     Place a length of parchment or wax paper on the counter next to the
  sink. Turn the dough out onto the parchment. Wet your hands with cold
  water and pres the dough into a round mound.
  
     With a long heavy knife cut the dough into equal quarters.
  Continue to wet your hands as you form each piece of dough into a
  strip 9" long, 2 to 2 1/2" wide, and about 1/2" high.  You will
  press, not roll, the dough into shape.  The ends of the strips should
  be rounded rather than squared.
  
     Place 2 strips crosswise on each of the lined sheets.  Bake for 25
  minutes, reversing the sheets top to bottom and front to back once
  during baking.
  
     Remove sheets from oven and slide parchment off sheets.  With a
  wide metal spatula, transfer the baked strips to a large cutting
  board and let them cool for 20 minutes. Reduce the oven temp to
  275F. With a serrated bread knife, carefullky cut on a sharp angle
  into slices about 1/2 inch wide. Cut slowly with a sawing motion.
  Place the slices, cut side down on the two unlined sheets.
  
     Bake the two sheets, turning slices upside down and reversing the
  sheets top to bottom and front to back once during baking.  Bake for
  a total of
       25    to 30 minutes. Turn oven off, open oven door and let
  biscotti cool in the oven.
  
     When cool, store in an airtight container. 




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Recipe ID 44566 (Apr 03, 2005)

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