Triple chocoloate biscotti
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Triple chocoloate biscotti
  Biscotti    Cookies  
Last updated 6/12/2012 1:27:44 AM. Recipe ID 62764. Report a problem with this recipe.
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      Title: Triple chocoloate biscotti
 Categories: Cookies, Desserts
      Yield: 48 Servings
 
  1 3/4 c  Hazelnuts -- (9 oz)
  2 2/3 c  Flour, unbleached -- (10.5
           Oz)
      1 c  Cocoa, dutch-process -- (3.5
           Oz)
  1 1/2 ts Baking soda
    1/4 ts Salt
      2 c  Sugar
  1 1/2 tb Dark roasted coffee (or
           Instant espesso) -- finely
           Ground
    2/3 c  Chocolate chips -- (4 oz)
      5 lg Eggs
  1 1/2 ts Vanilla extract
     12 oz White chocolate
 
  I've used walnuts every time I've made these.
  
  Heat the oven to 325.  Toast the hazelnuts on baking sheet for 10 to
  15 minutes, until they emit a nutty aroma but haven't turned dark
  brown inside.   If they still have skins, cover the nuts with a
  dishtowel or paper towels for a few minutes after you take them out
  of the oven and then rub the nuts with thetowel to remove the skins.
  Set aside to cool.
  
  Put the flour, cocoa, baking soda, salt, sugar, and coffee into the
  bowl of an electric mixer fitted with a paddle. Combine these
  ingredients on a medium-low speed and then toss in the nuts and
  chocolate chips. In a separate bowl, lightly whisk together the eggs
  and vanilla extact. With the mixer running on low speed, slowly add
  the egg mixture to the mixing bowl until the dough comes together.
  Remove the bowl from the mixer and mix in any remaining dry
  ingredients from the bottom by hand.
  
  Divide the dough into four equal parts.  With floured hands, roll
  each part into a log about 10 inches long and 2 inches in diameter.
  Place the logs 4 inches apart on greased or parchment lined baking
  sheets.
  
  Bake the logs at 325 for 30 to 35 minutes, until the sides are firm,
  the tops are cracked and the dough inside no longer looks wet. Remove
  the baking sheets from the oven and reduce the temparature to 300.
  Let the logs cool on the baking sheet for at least 10 minutes before
  slicing the logs on a slight diagonal into 3/4 inch slices. Place the
  biscotti flat on the baking sheet and dry them in the oven for about
  25 minutes, until the biscotti offer resistance when pressed.
  Transfer the biscotti to a rack to cool.
  
  While the biscotti are cooling, chop the white chocolate and melt ina
  microwave on low power or in a double boiler. With a knife, spread
  white chocolate on one cut side of each cooked biscotti. Put the
  biscotti, white-chocolate side down, on a parchment-lined baking
  sheet. Allow the chocolate to harden. Peel the biscotti from the
  parchment and store in an airtight container.
  
  




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Recipe ID 62764 (Apr 03, 2005)

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