MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Biscotti
Categories: Cookies, Desserts, Chocolate, Nuts
Yield: 40 Biscotti
3 c All-purpose flour (425 g)
3/4 c Unsweetened cocoa (71 g)
1 3/4 c Sugar (350 g)
4 lg Eggs
1 lg Egg; separated
2 ts Almond or hazelnut extract
1/2 ts Salt
1 ts Baking soda
2 c Mini chocolate chips (300 g)
1 c Slivered almonds or whole
- hazelnuts; skinned or not
2 tb Raw sugar; garnish
Place the flour in a large bowl and sift the cocoa powder into it.
Mix well with a whisk. Set aside. Meanwhile, heat the oven to
350°F/175°C.
In a medium bowl, combine the sugar, eggs, the separated egg yolk
(retain the egg white for an egg wash in a later step) and the
almond or hazelnut extract. Mix well. Add the salt and soda. Mix
well.
Add the sugar/egg mixture to the flour mixture and combine until
most of the flour is incorporated. Add the chocolate chips and the
nuts. Press together with your hands (it will be sticky) until
combined. Transfer to a work surface and knead until smooth.
Shape into two long loaves, just long enough to fit inside your
baking sheets. Wetting your hands with a little water can help when
shaping the loaves. Place on a greased or lined (with parchment
paper) baking sheet.
Combine the retained egg white with a teaspoon or two of water and
whisk to mix. Using a pastry brush, garnish the top of each loaf
with egg wash. Sprinkle each loaf with raw sugar. Bake 35 to
40 minutes.
Remove from the oven and let cool about 10 minutes. Reduce the oven
temperature to 275°F/135°C. Slice each loaf diagonally into
biscotti about 1/2" (13 mm) thick. Arrange on the baking dish with
air space in between. Return to the oven and dry thoroughly, 50 to
60 minutes.
Remove from the oven and let cool completely. Store in air-tight
containers. Serve with coffee or tea.
Recipe FROM:
http://white-trash-cooking.com
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