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Triple-chocolate Biscotti
Author/Submitted by:
Servings: 1
Categories:
Biscotti
/
Chocolate
/
Cookies
/
Desserts
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
t
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
Directions:
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. aparat on greased baking hsheets. 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 resistnce 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.
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