Double Chocolate Hazelnut Biscotti Pt 1

INGREDIENTS

INSTRUCTIONS

BISCOTTI
CHOCOLATE COATING
YIELD: About 48 biscotti DIFFICULTY: ** PREPARATION: 1 1/2 hours plus
baking, cooling and setting times SPECIAL EQUIPMENT: A chocolate
thermometer, heating pad with a control dial (such as the type used for
backaches).
Note: To lightly roast hazelnuts, position a rack in the center of the oven
and preheat to 350 degrees F. Spread the hazelnuts in a single layer on a
baking sheet and roast for 8 to 12 minutes, shaking the pan two or three
times, until the nuts are fragrant. Wrap the nuts in a clean towel and cool
completely. Transfer the nuts to a large sieve and rub them back and forth
to remove the loose skins. Using a large sharp knife, cut the nuts into
halves.
Make the biscotti:
1.Position a rack in the center of the oven and preheat to 350 degrees F.
Lightly butter and flour an "insulated" cookie sheet.
2.In a food processor fitted with the metal chopping blade, combine the
flour, sugar, cocoa, baking powder, and salt. Process in on/off pulses
until blended. Add the butter and process in on/off pulses until the
mixture forms coarse crumbs.
3.Scrape the mixture into a large bowl. Using a rubber spatula, stir in the
hazelnuts and coconut.
4.Break the whole eggs into a measuring cup with a pouring spout. Add the
eggyolk and beat with a fork, until blended. Remove 2 teaspoons of the egg
mixture and set aside in a small cup to use later as egg wash. Add the
vanilla to the egg mixture in the measuring cup and stir until blended.
5. Make a well in the center of the flour/nut mixture and using a rubber
spatula, stir until the mixture starts to clump together. Using your hands,
form the mixture into a ball.
6.Scrape the dough out onto a lightly floured work surface and with your
hands pat the ball into an 8-inch disk. Cut the disk into 4 equal wedges.
7.With lightly floured hands, gently roll each quarter into a 12-inch log.
Carefully place the logs on the prepared cookie sheet at least 2 inches
apart. Flatten slightly with the heel of your hand to the width of 1 1/4
inches. Lightly brush the logs with the reserved egg wash.
8.Bake for 25 to 35 minutes, until the logs start to brown and bounce back
when gently pressed with a finger. Set the cookie sheet on a wire rack and
cool the logs for 20 minutes.
9. Position one rack in the top third and another rack in the bottom third;
reduce the oven temperature to 325 degrees F.
10.With a long metal cake spatula, carefully transfer the logs to a cutting
surface. Using a sharp, finely serrated knife, cut the logs on the diagonal
into 1/2-inch thick slices. Place the biscotti standing up, 1/2 inch apart
on two ungreased "insulated" cookie sheets.
11.Bake an additional 15 to 25 minutes, until the biscotti are dry and the
sides begin to color. Transfer to a wire rack to cool completely.
Coat the biscotti in chocolate:
1.Wrap a heating pad (normally used for backaches) in plastic to protect it
from chocolate stains. Set the control dial to the lowest setting. Press
the heating pad in a 1 1/2-quart bowl. (The edges of the pad will hang over
the top edge of the bowl.)
2.Place half the chopped chocolate in a 1-quart microwave-safe glass bowl.
Microwave on MEDIUM (50 percent) power for 2 to 5 minutes, stirring every
60 seconds, until smooth. Add the remaining chopped chococolate and stir
gently for 1 minute, until half is melted.
continued in part 2

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