Chocolate Biscotti (Biscotti di Cioccola
to) Those Italian words DO take up lots of space. But these are truly amazing cookies. Dip them in coffee and enjoy.
3/4 cup hazelnuts
3 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
1-3/4 cups unbleached all-purpose flour
3/4 cup sugar
1/3 cup unsweetened cocoa
1 Tbsp. powdered coffee
1 tsp. baking soda
dash of salt
Place nuts in a shallow pan and bake in a preheated 350º F. oven for 8 to 10 minutes, or until golden brown. While still warm, rub nuts between a double layer of paper towels to remove the papery skins. Let cool. In a small bowl beat the eggs, vanilla and almond extract with a wire whisk. In a mixing bowl combine flour, sugar, cocoa, coffee powder, baking soda and salt. Add egg mixture and mix until blended, about 1 minute. Fold in the nuts. Divide dough in half. On a greased and floured baking sheet, pat out dough into two logs about 1/2-inch thick, 1-1/2 inches wide and 12 inches long, spacing them at least 2 inches apart. Bake in the middle of a preheated 300º F. oven for 50 minutes or until set and baked through. Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2-inch thick. Lay the slices flat on the baking sheet and return
to a 275º F. oven for 20 to 25 minutes, turning them over once, to dry slightly. Let cool on a rack. Store in a tightly covered container.
Makes about 3-1/2 dozen.
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