These biscotti are as pretty as they are
delicious tasting. Excellent served with a cup of coffee. But on special occasions or
after dinner, serve them with a sparkling wine or a sweet dessert wine for a wonderful
treat.
More of Linda's favorite
Cookie
Recipes,
and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
For all your cookie baking
needs such as
cookie sheets,
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brownie pans,
wire cooling racks,
cookie
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Silicone Baking Mats, and
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Chocolate Biscotti Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Chocolate,
Biscotti,
Molded Cookies
Cuisine: Italian
Yields:
6 dozen biscotti
Prep time: 30 min
Cook time: 45 min
Ingredients:
3 cups all-purpose
flour
3/4 cup granulated sugar
1/2 cup firmly-packed brown sugar
1 teaspoon
baking powder
Preheat oven to 350 degrees F. Lightly grease three (3) baking
sheets (lining the baking sheet with parchment paper prevents sticking and makes cleanup
much easier).
In a large bowl, combine flour, sugar, brown sugar, baking powder, and salt.
In the top of a double boiler over hot water, melt chocolate; remove from heat and let cool.
Learn different techniques for
How To
Melt Chocolate.
Combine melted chocolate, eggs, olive oil, orange
zest, orange juice, rum, and vanilla extract; stir into flour mixture. Add chocolate chips
and pecans, walnuts, or almonds, Mix the dough just until it sticks together (don’t
over mix. Once the dough is mixed, it will be a little tacky).
To shape the dough into a log, lightly sprinkle flour on
the work surface, on top of the dough, and on your hands. Use just enough flour to form
the logs and to prevent sticking; you don't want the logs to be covered with flour. Divide
dough into six equal pieces. With your hands, pat and shape each piece into a loaf
approximately 3-inches wide, 7-inches long, and 3/4-inch high. Place two rolls onto each
prepared baking sheet with 3 to 4 inches of space between them.
Bake 25 minutes or until dough pops back up when lightly
pressed with a finger. (After dough has baked 10 minutes, reverse cookie sheets from front
to back and move from the top rack to the bottom one. Repeat this again after another 10
minutes). You can't judge the cooking by the color. The biscotti shouldn't change color
during the second baking, so poke them to tell if they're done. They should feel dry and
offer some resistance. Remove from oven and cool 10 minutes on a wire rack.
Reduce oven to 275 degrees F. Using a long serrated knife,
cut logs diagonally into 1/2-inch thick slices. Turn the slices over, onto their sides;
return slices, on baking sheets, to oven. Bake another 15 minutes.
NOTE: Do not
crowd the biscotti slices on the baking sheet for their second baking as they need the hot
air to circulate to enable them to crisp up evenly. Remember biscotti will continue to
crisp up, as they cool, so do not be tempted to over bake. Remove from oven and cool
completely on wire racks. Store biscotti in an airtight container. They will keep well for
a few weeks.
Yields about 6 dozen biscotti.
