Double Chocolate Hazelnut Biscotti Pt 1

INGREDIENTS

INSTRUCTIONS

a
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

A Message from our Provider:

“This is the day the Lord has made! Be glad!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 26
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 12.1mg
Sodium: 30.4mg
Potassium: 8.1mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g