Title: Triple-Chocolate Biscotti
Categories: Dessert Biscotti Italian
Yield: 4 Dozen
| FINE COOKING 11/12/94 |
| 1 3/4 | c | Hazelnuts |
| 2 2/3 | c | Unbleached all-purpose flour |
| 1 | c | Dutch-processed cocoa powder |
| 1 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 2 | c | Sugar |
| 1 1/2 | tb | Dark-roast Coffee beans; ground fine, or |
| | | Instant Espresso powder |
| 2/3 | c | Chocolate chips |
| 5 | lg | Eggs |
| 1 1/2 | ts | Vanilla extract |
| 12 | oz | White chocolate |
Heat the oven to 325~. Toast the hazelnuts on a baking sheet for 10 to
15minutes, until they emit a nutty aroma but haen'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 the towel to remove the skins. Set aside to cool. Put the
flour, cocoa powder, baking soda, salt, sugar, and ground coffee beans into
the bowl of an electric Š mixer fitted with a paddle. Combine these
ingredients on medium-low speed and then toss in the nuts and chocolate
chips. In a separate bowl, lightly whisk together the eggs and vanilla
extract. With the mixer running on low speed, slowly add the egg mixture to
the mixing bowl and mix until the dough comes together. Remove the bowl
from the mixer and mix in any remaining dry ingredients from the bottom by
hand. Form the logs as described in the Almond Biscotti recipe, making four
logs instead of three. Bake thelogs at 325~ for 30 to 35 minutes untilthe
sides are firm, the tops are cracked, and the dough inside the cracks no
longer looks wet. Remove the baking sheet from the oven and reduce the
temperature to 300~. Let the logs cool on the baking sheet for at least 10
minutes before slicing. Cut the logs on a slight diagonal into 3/4" thick
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 it in a microwave on low power
or in a double boiler over simmering water. With a knife, spread white
chocolate on one cut side to each cooled biscotti. Put the chocolate on one
cut side of each cooled 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. MM
Format Norma Wrenn By fatfree-request@fatfree.com on Jun 16, 1997