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  • 2/12 Nat Biscotti Day - 1

    From Dave Drum@1:3634/27 to All on Tue Feb 11 21:21:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate Biscotti
    Categories: Cookies, Desserts, Chocolate, Nuts
    Yield: 40 Biscotti

    3 c (15 oz/425g) all-purpose
    - flour
    3/4 c (71g) unsweetened cocoa
    1 3/4 c (350g) sugar
    4 lg Eggs
    1 lg Egg; separated
    2 ts Almond or hazelnut extract
    1/2 ts Salt
    1 ts Baking soda
    2 c (300g) mini chocolate chips
    1 c Slivered almonds or whole
    - hazelnuts, skinned or not
    2 tb Raw sugar; garnish

    Place the flour in a large bowl and sift the cocoa powder
    into it. Mix well with a whisk. Set aside. Meanwhile, heat
    the oven to 350ºF/175ºC.

    In a medium bowl, combine the sugar, eggs, the separated
    egg yolk (retain the egg white for an egg wash in a later
    step) and the almond or hazelnut extract. Mix well. Add
    the salt and soda. Mix well.

    Add the sugar/egg mixture to the flour mixture and combine
    until most of the flour is incorporated. Add the chocolate
    chips and the nuts. Press together with your hands (it
    will be sticky) until combined. Transfer to a work surface
    and knead until smooth.

    Shape into two long loaves, just long enough to fit inside
    your baking sheets. Wetting your hands with a little water
    can help when shaping the loaves. Place on a greased or
    lined (with parchment paper) baking sheet.

    Combine the retained egg white with a teaspoon or two of
    water and whisk to mix. Using a pastry brush, garnish the
    top of each loaf with egg wash. Sprinkle each loaf with
    raw sugar. Bake 35 to 40 minutes.

    Remove from the oven and let cool about 10 minutes. Reduce
    the oven temperature to 275ºF/135ºC. Slice each loaf
    diagonally into biscotti about half an inch (13mm) thick.
    Arrange on the baking dish with air space in between.
    Return to the oven and dry thoroughly, 50 to 60 minutes.

    Remove from the oven and let cool completely. Store in
    air-tight containers. Serve with coffee or tea.

    Recipe from: http://white-trash-cooking.com

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