| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Dutch |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 2/3 |
c |
Flour |
| 1 |
c |
Dutch-processed cocoa powder |
| 2 |
c |
Sugar |
| 1 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 1/2 |
tb |
Instant espresso powder |
| 1 3/4 |
c |
Toasted hazelnuts |
| 2/3 |
c |
Semisweet chocolate chips |
| 5 |
|
Eggs |
| 1 1/2 |
ts |
Vanilla |
| 12 |
oz |
White chocolate, chopped,; for dipping |
INSTRUCTIONS
Preheat oven to 325 degrees F. In workbowl of an electric mixer combine
flour, cocoa powder, sugar, baking soda, salt and espresso powder using
paddle on low speed. Add nuts and semisweet chocolate chips. Lightly whisk
eggs and vanilla and add to flour mixture at low speed. Mix just until
dough comes together. Turn out dough and knead lightly to work any
unincorporated dry ingredients into dough. Form into four logs, each 2
inches in diameter. Place on two parchment-lined cookie sheets and bake for
30 to 35 minutes. Logs should be firm, with cracks in top and dough should
be completely dry to touch. Reduce oven temperature to
300 degrees F. Let logs cool slightly then cut them on a slight
diagonal into 3/4-inch thick slices. Lay them flat on cookie sheets and
bake for 30 minutes more. Meanwhile, melt white chocolate for dipping in
top of a double boiler or in microwave, stirring until smooth. Cool
biscotti completely on racks before dipping in white chocolate. Place
finished biscotti on parchment-lined cookie sheets in a cool place until
chocolate solidifies. Store in an airtight container.
Yield: About 2 Dozen Cookie
Recipe By :ESSENCE OF EMERIL SHOW #EE2145
Posted to MC-Recipe Digest V1 #283
Date: Thu, 07 Nov 1996 08:06:55 -0500
From: Rowaan <rowaan@ix.netcom.com>
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