Okay, this time I think I made the right biscotti Today Ivonne, Lis, Helene, Brilynn and I have all dragged out our trusted copy of Baking: From My Home to Yours by Dorie Greenspan….if you don’t already own it, start sucking up to Santa now. The chocolate biscotti was selected(an excellent choice) and I can’t wait to see what everyone did. I followed the recipe to a T…almost. I didn’t use almonds, I used walunts instead and I chose to dip mine in white chocolate(which is kind of a pain) for the simple reason of creating contrast for my photos Make sure to head on over to all of my partners in biscotti baking crime to see how their version turned out!
Once again when I made these, I longed for a real knife to cut them. I’m quite sure now that I will break down and buy one after the holidays are over. I can’t trust Santa to bring me one since I haven’t been that good of a girl
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 TBSP instant espresso powder
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3/4 stick unsalted butter
1 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1 cup chopped nuts
4 ounces bittersweet chocolate, coarsely chopped
White Chocolate for dipping
Preheat oven to 350F.
Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt.
Working together with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly. Scrape down the sides of the bowl , add the eggs and vanilla and beat for another 2 minutes; don’t worry if the mixture looks curdled. Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until dough forms. Scrape down the sides of the bowl. Mix in the chopped nuts and chocolate, then turn the dough out onto a work surface and knead un any dry ingredients that might have escaped mixing.
Divide the dough in half. Working with one half at a time, roll the dough into a 12 inch long logs. Flatten both logs with the palm of your hand, so that they are 1/2 to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet. Sprinkle each log with a little sugar.
Bake the logs for about 25 minutes, or until they are just slightly firm. The logs will spread and crack-and that’s fine. Remove the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes.(Leave oven on)
Working with one log at a time, using a long serrated knife, cut each log into slices between 1/2 and 3/4 inch thick. Stand the slices up on the baking sheet-you’ll have an army of biscotti-and bake the cookies again, this time for just 10 minutes.
Transfer the biscotti to a rack to cool.
If you want you can melt some white chocolate in a double boiler. Pour it into a shallow baking dish. Take the biscotti and dip which ever part you would like to be covered in chocolate. Set on a rack to harden.
Source: Adapted from Baking: From My Home to Yours by Dorie Greenspan, Houghton Mifflin Company, Nov 2006