| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Dutch |
Cookies |
1 |
Batch |
INGREDIENTS
| 9 |
oz |
Hazelnuts |
| 10 1/2 |
oz |
All-purpose flour |
| 3 1/2 |
oz |
Cocoa powder, Dutch process |
| 1 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
c |
Sugar |
| 1 1/2 |
tb |
Instant espresso powder |
| 4 |
oz |
Chocolate chips |
| 5 |
lg |
Eggs |
| 1 1/2 |
ts |
Vanilla extract |
| 12 |
oz |
White chocolate |
INSTRUCTIONS
Heat oven to 325. Toast hazelnuts 10-15 min. Put dry ingredients (except
nuts) down through espresso powder in bowl of elec. mixer. Combine, then
toss in nuts and choc. chips. In a separate bowl, lightly whisk eggs and
vanilla. With mixer running on low, gradually add egg mixture and mix
until dough comes together. Dump dough on lightly floured surface, divide
into four parts, and with floured hands, roll each part into a log about 10
in. long and 2 in. in diameter. Place logs 4 in. apart on greased baking
sheets. Bake at 325 for 30-35 minutes, until sides are firm, tops are
cracked. Reduce oven to 300. Let logs cool on baking sheet at least 10
min. before slicing. Cut logs on a slight diagonal into 3/4 in. slices.
Place biscotti flat on baking sheet and dry them in oven for about 25 min.,
until they offer resistance when pressed. Transfer to a rack to cool.
While they are cooling, melt white chocolate and spread on one cut side
of each biscotti. Put them white-chocolate side down on a parchment-lined
baking sheet. Allow chocolate to harden. Peel biscotti from parchment and
enjoy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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