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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 40 |
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A chocolate lovers delight,all chocolate and nothing but chocolate Ingredients:
2 2/3 cups flour |
1 cup dutch-processed cocoa powder i add tsp of black cocoa you get this at kingarthurflour.com) |
1 cup of sugar |
1 1/2 teaspoons baking soda |
1/4 teaspoon salt |
1 1/2 tablespoons instant espresso powder |
1 3/4 cups toasted hazelnuts |
2/3 cup semisweet chocolate chips |
5 eggs |
1 1/2 teaspoons vanilla |
tsp of choc liqiud- ( also at king arthur) |
12 ounces chocolate, chips for dipping ( i use semi sweet choc chips ) |
Directions:
1. Preheat oven to 325 degrees. In workbowl of an electric mixer combine flour, cocoa powders, sugar, baking soda, salt and espresso powder using paddle on low speed. Add nuts and semisweet chocolate chips. Lightly whisk eggs and vanilla and choc liqiud add to flour mixture at low speed. Mix just until dough comes together. Turn out dough and knead lightly to work any unincorporated dry ingredients into dough. ( you may have to wet your hands as you knead dough it can get sticky ) Form into four logs, each 2 inches in diameter. Place on two parchment-lined cookie sheets and bake for 30 to 35 minutes. Logs should be firm, with cracks in top and dough should be completely dry to touch. Reduce oven temperature to 300 degrees F. Let logs cool for about 5 mins then cut them on a slight diagonal into 3/4-inch thick slices. Lay them flat on its side on cookie sheets and bake for 15 minutes more. Meanwhile, melt chocolate for dipping in top of a double boiler or in microwave, stirring until smooth. Cool biscotti completely on racks before dipping in chocolate ( only dip half of the cookie in chocolate ). Place finished biscotti on parchment-lined cookie sheets in a cool place until chocolate solidifies. if you want to get fancy you can drip lines with melted white choc over the dip part of cookie -Store in an airtight container. up to 2 weeks - but believe me they won't last that long - they are so good
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