Title: Chocolate Biscotti
Categories: Dessert Cookie Biscotti
Yield: 2 Dozen
| RITA TAULE - BTVC62A |
| 4 | oz | Unsweetened chocolate |
| 1/2 | c | Butter |
| 1/2 | ts | Vanilla extract |
| 3 | lg | Eggs |
| 1 1/4 | c | Sugar |
| 3 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1 | c | Hazelnuts or walnuts; chop |
| 1 | | Egg white; lightly beaten |
Melt chocolate and butter in a heavy saucepan over low heat. Beat eggs at
medium speed with an electric mixer until frothy; gradually add sugar,
beating until thick and pale (about 5 minutes). Add chocolate mixture,
stirring until blended. Combine flour and baking powder; stir into
chocolate mixture. Stir in nuts. Flour hands, and form dough into a 13"
log. Place on a lightly greased baking sheet. Brush with egg white. Bake at
350F for 45 minutes; cool on a wire rack. Cut log with a serrated knife
crosswise into 24 (1/2-inch) slices, and place on an ungreased cookie
sheet. Bake at 350F for 10 minutes on each side. Remove to wire racks to
cool. By fatfree-request@fatfree.com on Jun 16, 1997