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Wednesday, November 18, 2009

Bittersweet Chocolate Hazelnut Biscotti - excellent

These are a fabulous recipe that have become a standard Christmas cookie in our house. I don't even like biscotti but this one is delish. Makes a wonderful homemade gift to anyone. I always package them up and include the recipe.

Bittersweet Chocolate Hazelnut Biscotti.
1/3 cup butter (softened)
2/3 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1/4 cup unsweetened cocoa powder
1 2/3 cup flour
1 cup hazelnuts, toasted, chopped
4 oz bittersweet chocolate chopped

Chocolate dip
6 oz bittersweet chocolate chopped
2tsps shortening.

Preheat oven to 375 - lightly grease cookie sheet. (I generally always use Pam or parchement paper)

Beat butter on mdm/hi for 30 seconds, add brown sugar, baking powder, and salt. Beat until combined scraping side of bowl occasionally. Beat in eggs and cocoa powder and finally beat in the flour until well combined. Add in hazelnuts and chocolate pieces (4 oz) and mix well until thoroughly blended. Divide the dough in half.

On a floured surfave shape each into a roll (however long...around 9-10 inches) so they are about 1.5 inches in width. Place rolls 4 " apart on prepped cookie sheet for and slightly flatten the rolls so they are about 2 inches wide.

Bake for 20-25 minutes can cool on cookie sheet for 45 minutes. Reduce temp in oven to 300 Once cooled....cut each roll diagonally into 1/2" thick pieces. Cut carefully with a serrated knife. Place back on cookie sheet flat.

Bake at 300 for 8-10 minutes and then turn them all over and bake again for another 7-9 minutes until moisture is removed. Transfer to wire rack and cool for about an hour.

Dip Instructions.
You can use the microwave and melt the 6 oz of chocolate and shortening on 1/2 power for 1-2 minutes but I prefer to do it on the stove.

If you don't have a double boiler what I do is use a metal mixing bowl and small saucepan. Pop some water in the saucepan and place the metal mixing bowl on top. Turn on the element and get the water boiling in the saucepan with the metal bowl and chocolate pieces in place. Keep stirring until melted and combined with the shortening.

Dip the end of the biscotti into melted chocolate and place on waxed paper or parchment paper and let stand until it's well set.

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