Tuesday, June 28, 2011

Chocolate Biscotti.......if you don't like Biscotti I promise you will love this one!

I never liked biscotti but over Christmas I thought it would be great to bake them as they keep really well for a couple of weeks and also hold up great in the mail:)  I had to play around with a few recipes to find one that I liked and below is the one that finally worked for me!.....also I am very aware that this is all underlined but for the life of me I could not figure out how to take it off!!!!!!!!!

Chocolate Biscotti
Yield: 18 per batch


1/2 cup unsweetened cocoa powder
3/4 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1 tsp. vanilla extract
1 cup white chocolate chips
8 oz. white chocolate, chopped or chips to dip or drizzle over the biscotti
Center a rack in the oven and preheat to 350 degrees F.  Line a baking sheet with parchment paper.
Sift together the flour, cocoa powder, baking soda, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly.  Scrape down the sides of the bowl, add the eggs and the vanilla and beat for another 2 minutes.  Reduce the mixer speed to low and mix in the dry ingredients in three additions, mixing only until a dough forms.  Scrape down the sides of the bowl.  Mix in the white chocolate chips.  Turn the dough out onto a work surface and knead in any dry ingredients that might have escaped mixing.
Sprinkle some flour on a clean work surface.  Dust your hands with some flour – the dough may be very sticky.  Divide the dough in half.  Working with one half at a time, roll the dough into 10-inch logs.  Transfer logs onto the baking sheet.  Flatten both logs so that they are 1/2 to 1 inch high and at least 4 inches apart.
Bake the logs for at least 25 minutes, or until are just slightly firm.  The logs will spread and crack during baking.  Remove the baking sheet from the oven, place on a wire rack and allow to cool for about 20 minutes.  Working with one log at a time, cut each log into slices 1/2 to 3/4 inch thick.  Stand the slices up on the baking sheet.  Bake the cookies again, this time for 10 minutes.  Transfer to a rack to cool.
Melt white chocolate in a double boiler.  Dip the cooled biscotti into the white chocolate or drizzle over top and set to cool on a silicone mat or some wax paper.
2 cups all-purpose flour, plus some extra for dusting

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