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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chocolate-Hazelnut Biscotti

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chocolate-Hazelnut Biscotti Empty Chocolate-Hazelnut Biscotti

    Post by Lobo Tue 12 Jan 2016, 10:08 pm

    Chocolate-Hazelnut Biscotti Img42l
    Chocolate-Hazelnut Biscotti
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    Prep Time: 25 minutes
    Cook Time: 55 minutes
    Servings: 15






    • 395

    Ingredients:


    • 4 oz. semisweet chocolate, coarsely chopped
    • 1 cup firmly packed light brown sugar
    • 1 3/4 cups unbleached all-purpose flour
    • 1/3 cup unsweetened cocoa, preferably Dutch
        process
    • 1 1/2 Tbs. instant espresso powder
    • 1 tsp. baking soda
    • 1/4 tsp. salt
    • 3 eggs
    • 1 1/4 tsp. vanilla extract
    • 1/2 tsp. almond extract
    • 1 cup hazelnuts, toasted and coarsely chopped

    For the chocolate coating:


    • 8 oz. semisweet or bittersweet chocolate,
        chopped
    • 2 tsp. vegetable shortening

    Directions:

    Preheat an oven to 300ºF. Line a large baking sheet with parchment paper or waxed paper.

    In a food processor fitted with the metal blade, combine the chocolate and brown sugar and process until the chocolate is very fine; set aside. Alternatively, use a blender, processing 1 oz. chocolate and 1/4 cup sugar at a time.

    Sift together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In a large bowl, combine the eggs, vanilla extract and almond extract. Using an electric mixer set on medium speed, beat to blend. Reduce the speed to low and mix in the sugar and flour mixtures until a stiff dough forms, adding the hazelnuts when the dough is about half mixed.

    On a floured surface, divide the dough in half. Form each half into a log 12 inches long. Transfer the logs to the prepared baking sheet, spacing them well apart, and pat to even the shapes. Bake until almost firm to the touch, about 50 minutes (logs will spread during baking). Remove from the oven and let cool for 10 minutes. Leave the oven set at 300ºF.

    Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut logs on the diagonal into slices 1/2 to 3/4 inch thick. Arrange the slices, cut side down, on the baking sheet. Bake for 25 minutes. Turn the slices over and bake until crisp and dry, about 25 minutes more. Turn off the oven and let the biscotti cool completely in the oven with the door slightly ajar.

    Meanwhile, make the chocolate coating: In the top pan of a double boiler, combine the chocolate and shortening. Place over but not touching simmering water in the lower pan and melt, stirring occasionally, just until smooth. Remove from the heat. Alternatively, melt the chocolate and shortening in a heatproof bowl placed over but not touching simmering water in a saucepan.

    Dip one side of the cooled cookies in the hot chocolate coating and set, chocolate side up, on a baking sheet. Refrigerate until set. Store in an airtight container in the refrigerator for up to 2 weeks.
    Adapted from Williams-Sonoma Kitchen Library Series, Cookies & Biscotti, by Kristine Kidd (Time-Life Books, 1993).
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