Chocolate-hazelnut biscotti
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chocolate-hazelnut biscotti
  Biscotti    Cookies  
Last updated 6/12/2012 1:16:07 AM. Recipe ID 45807. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chocolate-hazelnut biscotti
 Categories: Cookies
      Yield: 1 Servings
 
           Nonstick vegetable-oil
           -cooking spray
      2 c  All-purpose flour
      1 c  Granulated sugar
    1/3 c  Unsweetened cocoa powder
      1 ts Baking soda
    1/2 ts Salt
    1/4 c  Mini semisweet chocolate
           -chips
      2 lg Whole eggs
      2 lg Egg whites
      2 ts Grated orange zest
      1 ts Pure vanilla; or chocolate
           -extract
      1 ts Instant coffee powder
    1/2 c  Hazelnuts; toasted and
           -skinned

MMMMM---------------------------GLAZE--------------------------------
      1 lg Egg white; beaten
      1 ts Water
 
  Preheat oven to 350 degrees. Lightly coat large baking sheet with
  cooking spray. In large bowl, whisk together flour, sugar, cocoa
  powder, baking soda, and salt, until blended. Stir in chocolate
  chips. In medium bowl, whisk together whole eggs, egg whites, zest,
  extract, and eoffee powder, until powder dissolves. Add to flour
  mixture along with nts. With wooden spoon, work wet ingredients into
  dry ingredients until combined ( dough will be sticky ).
  
  Divide dough in half. With lightly floured hands and on lightly
  fluored surface, roll onhalfof dough into 14 inch long rope, then
  transfer to prepared baking sheet. Flatten rope to 1 3/4 inch width.
  Roll remaining dough into another 14 inch long rope, place 3 to 4
  inches away from first rope, and then flatten. Brush ropes with glaze
  ( 1 lg egg white beaten with
        1    tsp of water ).
  
  Bake in 350 degree oven until firm to the touch, 24 to 26 minutes.
  Remove from oven and let cool 2 minutes on baking sheet. Leave oven
  on. Slide loaves onto cutting board. With serrated knife, cut loaves
  diagonally into 1/2 inch thick slices. Discard ends. Place slices,
  cut sides down, back on baking sheet ( they can touch ).
  
  Bake until dry, another 15 minutes turning biscotti over after 7
  minutes. Let cool completely on wire rack. Store in airtight
  container at room temperature for up to several days.
  
  54 calories; 1 g protein; 1 g fat ( 23% fat, 0 g saturated fat ); 9 g
  carbohydrate; 55 mg sodum, 13 mg cholesterol
  
  Recipe 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 45807 (Apr 03, 2005)

[an error occurred while processing this directive]