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Title: Carol's Chocolate Dipped Chocolate Biscotti
Categories: Cookie Chocolate Italian
Yield: 24 Biscotti
| 3 | lg | Eggs |
| 1 | c | Granulated sugar |
| 2 | ts | Grated orange peel |
| 4 | tb | Salad oil |
| 4 | tb | Sifted cocoa |
| 2 | c | All-purpose flour |
| 1/4 | ts | Baking soda |
| 1 1/2 | ts | Baking powder |
| 4 | oz | Semi-sweet chocolate, chopped |
Method: Using a mixing bowl and an electric mixer fitted with a whip attachment, whip the eggs, sugar, orange peel, oil and cocoa for 3 minutes on medium speed. Sift the remaining dry ingredients, except the semi-sweet chocolate. Mix until the ingredients come together in a firm paste. Remove the dough from the mixing bowl and on a lightly floured surface, divide the dough into 2 pieces and roll out into 12-inch logs. Transfer the rolled dough onto a greased and floured baking sheet.
Bake for 20 to 25 minutes, or until the logs are firm to the touch. Remove from the oven and let cool slightly. With a sharp knife, cut the logs every inch and turn them over on their sides. Return the biscotti to the oven for the second baking. Bake an additional 10 minutes. Remove from the oven and let cool. Melt the chocolate slowly in a double boiler. As soon as the chocolate is melted, remove it from the top of the double boiler to prevent it from burning. Line a clean baking sheet with parchment paper. Dip one side of each cooled biscotti and place it chocolate-side down on the wax paper. Once the chocolate has hardened, you can store the biscotti in an airtight container.
From: Jim Weller Date: 11-17-97 (20:35) Occ Bbs (51) Cooking
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