chocolate biscotti - white trash cookingwhite-trash-cooking.com/pdfs/chocolate_biscotti.pdf ·...

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159. Copyright 2013 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.

CHOCOLATE BISCOTTIMakes about 40 biscotti

By Dennis W. Viau; and original recipe.

I try to observe my web site’s anniversaries with a biscotti recipe. I created this recipe, having seen a similar biscotti for sale, at an outrageous price, in an expensive food store. They were sliced wafer thin and sold for $2 each. Although biscotti can be a bit sticky and messy to make, they are well worth the effort. I like them best with a cup of coffee.

Ingredients:3 cups (15 ounces/425g) all-purpose flour¾ cup (71g) unsweetened cocoa powder1¾ cups (350g) sugar4 large eggs (about 2 ounces/59g each in the shell)1 large egg; separated2 teaspoons almond or hazelnut extract½ teaspoon salt1 teaspoon baking soda2 cups (300g) mini chocolate chips (I used semi-sweet)1 cup slivered almonds or whole hazelnuts, either skinned or skin on2 tablespoons raw sugar for garnish

Directions: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 350°F (175°C).

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 275°F (135°C). 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.

The Step By Step guide begins on the following page.

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STEP-BY-STEP1

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This is my mise en place for my biscotti. I am using slivered almonds. You can substitute with hazelnuts if you prefer.

Cocoa powder tends to clump; so sift it into the flour in a large bowl and then use a whisk to blend it well.

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In a medium bowl, combine the sugar with the four eggs and the one yolk from the separated egg. Add the almond (or hazelnut) extract. Retain the separated egg white, to be used in a later step.

Mix together the sugar and eggs. Add the salt and the baking soda. Mix well.

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Add the wet mixture to the flour mixture and combine with a spoon until most of the flour is incorporated. This will be a stiff and sticky mixture.

Use your hands to press the mixture together. Transferred to a work surface and knead until smooth.

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Divide the dough into two portions. Shape each half into a long loaf that will fit in your baking sheets. Either line the sheets with parchment paper or grease (or spray) them. Wetting your hands with a little water makes it a little easier to shape the loaves.

Combine the retained egg white with a teaspoon or two of water and mix well. Use a pastry brush to coat each loaf with egg wash. Sprinkle the raw sugar onto the top of each loaf to garnish. Bake 35 to 40 minutes in a 350°F (175°C) oven.

Remove from the oven and reduce the oven temperature to 275°F (135°C). Let the loaves cool 10 to 15 minutes. Cut each loaf diagonally into biscotti, each about half an inch (13mm) thick. Arrange on the baking sheet with air space in between. Return to the oven and bake 50 to 60 minutes to dry thoroughly. Remove from the oven and let cool. Store in air-tight containers.

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ConclusionBiscotti is fun, if a little messy, to make. I think they make a delightful treat and a good gift to share with friends.

This is how I like my biscotti best, with a cup of fresh brewed coffee.

chocolate biscotti - white trash cookingwhite-trash-cooking.com/pdfs/chocolate_biscotti.pdf ·...

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