Chocolate Biscotti
Serving Size : 60
Ingredients for prepare Chocolate Biscotti
:
| Amount | Measure | Ingredient - Preparation Method |
| 2/3 | cup | almonds - whole |
| 1 3/4 | cups | all-purpose flour |
| 1/3 | cup | unsweetened cocoa powder |
| 1 | tablespoon | instant coffee - or espresso |
| 1 | teaspoon | baking soda |
| 1/4 | teaspoon | salt |
| 1/3 | cup | semisweet chocolate chips |
| 2 | large | eggs |
| 2 | large | egg whites |
| 1 | cup | sugar |
| 1 | teaspoon | vanilla extract |
| 1/2 | teaspoon | almond extract - optional |
recipe Chocolate Biscotti
1. Position racks in upper and lower third of oven. Heat
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oven to 350F. 2. Place almonds in jelly-roll pan and toast until golden. Cool
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nuts completely. Coarsely chop. 3. Reduce oven temp to 300F. Line cookie sheet with parchment paper. 4. Whisk flour, cocoa,
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espresso, baking soda, and salt together in bowl. Place one quarter of flour mix and
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choc. chips in food processor; process until very fine. Combine with remaining flour mix. Set
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aside. 5. Whisk whole eggs, egg whites, sugar, vanilla, and almond extract in bowl until frothy. Stir in
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dry ingred. and nuts. Mix will be thick and sticky. 6. Spoon batter into
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three 12x2 1/2-inch strips, at least 2 1/2 inches apart, on prepared cookie sheet. Even edges with
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metal spatula. 7. Bake 45 minutes on lower rack. Cool on sheet on wire rack 10 minutes Leave oven
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on. 8. Transfer loaves from parchment to cutting board. Cut into 1/2-inch slices with serrated knife. Arrange cut side
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down on cookie sheet. Bake 12 minutes per side. Cool.
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