| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Desserts, Biscotti | 30 | Biscotti | |
INGREDIENTS
| -CHUCK OZBURN (HBWK07A) | ||
| 2 | c | Hazelnuts; toast |
| 1/2 | c | Butter |
| 4 | oz | Unsweetened chocolate |
| 1/2 | ts | Vanilla |
| 3 | Eggs; separate | |
| 1 1/4 | c | Sugar; divide |
| 3 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1 | Egg white; slightly beaten |
INSTRUCTIONS
Finely chop 1/2 cup of hazel nuts and coarsely chop the rest; set aside; in a double boiler, melt butter and chocolate; stir in vanilla and cool; beat eggs yolks with half the sugar until thick and pale; fold in cooled chocolate mixture; in a separate bowl, beat 3 egg whites, gradually adding remaining sugar until stiff; mix flour with baking powder and fold into liquid ingredients; fold in all the nuts; with lightly floured hands, form dough into a loaf about 1 1/2" wide and 10" long; place on a lightly greased baking sheet; brush dough with egg white; bake in a preheated 350~F for 45 minutes, or until dough is set; remove loaf from baking sheet and cut on the diagonal into 1/2" slices; place slices on baking sheet, return to oven and toast 5 to 8 minutes on each side, or until slightly dry. Posted to TNT - Prodigy's Recipe Exchange Newsletter by VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Jul 12, 1997
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