| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cklive03 |
30 |
servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/2 |
c |
Unsweetened cocoa powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 6 |
tb |
Unsalted butter – (3/4 stick); softened |
| 1 |
c |
Granulated sugar |
| 2 |
lg |
Eggs |
| 1 |
c |
Blanched hazelnuts; coarsely chopped |
| 3/4 |
c |
Semisweet chocolate chips |
| 1 |
tb |
Confectioners' sugar |
INSTRUCTIONS
Preheat oven to 350 degrees and butter and flour a large baking
sheet. In a bowl whisk together flour, cocoa powder, baking soda, and
salt. In another bowl with an electric mixer beat together butter and
granulated sugar until light and fluffy. Add eggs and beat until
combined well. Stir in flour mixture to form a stiff dough. Stir in
hazelnuts and chocolate chips. On prepared baking sheet with floured
hands form dough into two slightly flattened logs, each 12 inches
long and 2 inches wide, and sprinkle with confectioners' sugar. Bake
logs 35 minutes, or until slightly firm to the touch. Cool biscotti
on baking sheet 5 minutes. On a cutting board cut biscotti diagonally
into 3/4-inch slices. Arrange biscotti, cut-sides down, on baking
sheet and bake until crisp, about 10 minutes. Cool biscotti on a
rack. Biscotti keep in airtight containers 1 week and, frozen, 1
month. This recipe yields 30 biscotti.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8824 broadcast
02-19-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-21-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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