I am dying to make macaroons. Dying. But, it rained all weekend and its supposed to rain tomorrow. So I decided to make biscotti, the perfect curl up with coffee and a book cookie. I got the recipe from The Ghiradelli Chocolate Cookbook.
Biscotti
2 cups flour
1 1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/4 cup cocoa powder (unsweetened)
4 oz semisweet chocolate finely chopped
3 large eggs
1 tsp vanilla
1 cup hazelnuts chopped
Chocolate Coating
1 12oz bag Nestle white chocolate chips melted
* White chocolate can be quite finickey. Nestle brand white chocolate melts like a charm and goes on much smoother.
Preheat to 350 degrees.
Mix dry ingredients excluding the nuts.
Combine eggs and vanilla.
Add wet to dry. Mix with an electric mixer to form dough (2-3 minutes). More flour can be added if dough doesn't form.
Transfer dough to floured surface.
With floured hands mold dough into 2-3 inch wide logs that fit the length of a cookie sheet.
Place on cookie sheet and bake until firm. (25-30 minutes)
Let cool on sheet.
Remove and cut 1" slices with a serrated knife.
Lower oven to 300 degrees.
Bake about 20-25 minutes until crisp.
Melt chocolate in microwave or double broiler. Dip cookies in or ice with chocolate.
1 comment:
mmmmm dipped in white chocolate; that must have been heavenly. lately I've been wanting to make something with 'cookies n cream' flavors, and now I want to even more. Yesterday I had some double layer butter and chocolate biscotti with icing on it at my Ottawa bakery; so much biscotti!
Post a Comment