Wednesday, December 8, 2010

Chocolate Biscotti


This is what I made a couple of weeks ago during the Thanksgiving rush. Biscotti may look hard to make. But, if you have the time it is really easy. I plan giving these out on my cookies trays for the holiday, so between now and then I will be making a few different varieties and wrapping and storing them. They make great teacher gifts when wrapped in a coffee cup or put in a cute little bag.


CHOCOLATE-CHOCOLATE BISCOTTI
Servings: 20-24 biscotti (depending on how wide you slice them)
Storing: Airtight container for up to a 4 weeks.

INGREDIENTS
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
6 Tbsp unsalted butter, softened
1 cup sugar
2 eggs, beaten
1 tsp almond extract
1/2 cup almond slices
3/4 cup mini semisweet chocolate chips
4 oz white chocolate and dark chocolate


DIRECTIONS
**Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

**In a bowl, sift together the flour, cocoa powder, baking soda and baking powder.

**In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar on high speed until fluffy (about 2 minutes).

**Add the eggs and almond extract and mix for another 2 minutes.

**With the mixer on low speed, slowly add the dry ingredients.

**As soon as the dry ingredients have been incorporated into the batter, remove the bowl from the machine and add the almonds and chocolate chips. You can use your hands to stir them into the dough.

**Once you’ve incorporated all the ingredients, divide the dough in half and roll each half into a log about 12 inches long 4 inches wide.

**Carefully transfer the logs to the parchment-lined baking sheet. With your hand, flatten each log so that its roughly an inch high and about 2 inches wide. Curve down the edges a bit.

**Bake the logs for 25 minutes. The logs will spread a bit and may even crack a bit.

**After 25 minutes, remove the logs from the oven and let them cool for 15 minutes.

**Using a serrated knife, carefully slice the logs into biscotti. Each biscotti should be about three-quarters of an inch wide. Transfer the biscotti back to the baking sheet .

**Once you’ve sliced the logs into biscotti, return the biscotti to the oven for 10 minutes.

**Shut off the oven and leave them in for another hour.

**When the biscotti are completely cooled, melt the white chocolate and dark chocolate separately in small Ziploc bags in the microwave 25 seconds at a time until melted. Then cut a small hole in the corner and drizzle back and forth over biscotti. Let the chocolate set before serving or packing the biscotti.

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