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Biscotti: Chocolate Linzertorte Biscotti

Source of Recipe

BetterBaking.com


Recipe Introduction

These can be coated with melted chocolate or tossed in vanilla scented confectioners' sugar. White chocolate would also work.

List of Ingredients

1 cup unsalted butter
1 1/2 cups sugar
4 eggs
2 teaspoons pure vanilla extract
1/2 cup ground pecans and hazelnuts (or one or the other)
1 cup whole nuts (as above)
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/3 cup cocoa
3 - 4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1 cup ground semi-sweet chocolate
1 1/2 cup raspberry preserves



Recipe

Melted chocolate - 6 ounces, approximately, semi-sweet chocolate

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a large mixer bowl, fitted with a paddle attachment, cream the butter and sugar. Add eggs and vanilla and blend well. Fold in the nuts, cinnamon, cloves, nutmeg cocoa, flour, salt, baking powder, baking soda, and chocolate, to make a very thick batter. Add more flour as required to achieve this.

Pat out 1/4 of batter onto each baking sheet. Smear half the raspberry jam on each section. Pat on remaining batter over each section, using wet hands to facilitate this.

Bake until set, 45 - 55 minutes. Remove loaves from oven, reduce temperature to 325 F. and allow loaves to cool 15 minutes. Cut loaves into diagonal slices about 1/2 inch thick. Bake again, to dry, 10 - 20 minutes (depending on how crisp you like your cookies).

Cool cookies. Coat with melted chocolate and let set.