M akes abo u t 4 d o z e n bisc o t t i

9 oz. (13/4 cups) hazelnuts
101/2 oz. (22/3 cups) unbleached allpurpose flour
31/2 oz. (1 cup) Dutch-processed
cocoa powder
11/2 tsp. baking soda
1/4 tsp. salt
2 cups sugar
11/2 Tbs. finely ground darkroast coffee beans or instant
espresso powder
4 oz. (2/3 cup) chocolate chips
5 large eggs
11/2 tsp. pure vanilla extract
12 oz. white chocolate

Covering one side of these
chocolate biscotti with white
chocolate gives them an elegant
look and a moister texture.

  1. Heatthe oven to 325°F. Toast
    the hazelnuts on a baking sheet
    for10 to 15 minutes, untilthey
    emit a nutty aroma but haven’t
    turned dark brown inside. Ifthey
    still have skins, coverthe nuts
    with a dishtowel or papertowels
    for a few minutes after you take
    them out ofthe oven, and then rub the nuts with the towelto remove the
    skins. Set aside to cool.
  2. Putthe flour, cocoa powder, baking soda, salt, sugar, and ground coffee
    beans into the bowl of an electric mixer fitted with a paddle. Combine these
    ingredients on medium-low speed and then toss in the nuts and chocolate
    chips. In a separate bowl, lightly whisk togetherthe eggs and vanilla extract.
    With the mixer running on low speed, slowly add the egg mixture to the mixing
    bowl and mix untilthe dough comes together. Remove the bowl from the
    mixer and mix in any remaining dry ingredients from the bottom by hand.
  3. Divide the dough into 4 equal parts. With floured hands, roll each partinto a
    log about10 inches long and 2 inches in diameter. Place the logs 4 inches apart
    on greased or parchment-lined baking sheets. Bake the logs at 325°F for 30 to
    35 minutes, untilthe sides are firm,the tops are cracked, and the dough inside
    the cracks no longer looks wet. Remove the baking sheets from the oven and
    reduce the oven temperature to 300°F. Letthe logs cool on the baking sheets
    for atleast10 minutes before slicing. Cutthe logs on a slight diagonal into
    3/4-inch-thick slices. Place the biscotti flat on the baking sheet and dry them in
    the oven for about 25 minutes, untilthe biscotti offer resistance when
    pressed. Transferthe biscottito a rack to cool.
  4. While the biscotti are cooling, chop the white chocolate and meltitin a
    microwave on low power or in a double boiler over simmering water. With a
    knife, spread white chocolate on one cut side of each cooled biscotti. Putthe
    biscotti, white-chocolate side down, on a parchment-lined baking sheet.
    Allow the chocolate to harden. Peelthe biscotti from the parchment and
    store in an airtight container. —Emily Luchetti

how to make biscotti

Don’t overmix the batter orthe
biscotti will be fine-crumbed and
dense. Turn the dough out ofthe
mixing bowl while it’s still crumbly
and knead in the last bit of flour
by hand.

It doesn’ttake much pressure to form
logs—simply roll outthe dough with your
hands. A marble surface stays cool and
helps keep the dough from sticking

For small biscotti, shape the dough into
long, narrow logs. For larger biscotti, make
the logs wider and shorter.

A sharp chef’s knife cuts cleanly through
the once-baked logs. Atthis pointthe
cookies are firm but not brittle.

Biscotti shouldn’t change color during
the second baking, so poke them to tell if
they’re done. Press on the cake part(the
nuts will burn you)—it should feel dry and
offer some resistance.

By admin

Leave a Reply

Your email address will not be published. Required fields are marked *