Biscotti Experiment Phase I

H

heather_in_sf

Well-known member
In anticipation of a biscotti bakeoff this summer I'm testing recipes, and the first one is in the oven now, it smells so good!

Thanks to Susan in Kentfield for remembering where this recipe was - Spumoni Biscotti.

I have followed her recommendation to not add chocolate chips inside the dough but rather to drizzle them with melted chocolate when done.

Wish they were done now!

http://farm4.static.flickr.com/3555/3617556042_5521b9e841.jpg

http://www.fabulousfoods.com/index.php?option=com_resource&controller=article&article=17920&view=article&category_id=719&Itemid=130

 
REC: Double Chocolate Walnut Biscotti

I made these the last 2 Christmases and they are really amazing! I use mini choc. chips instead of the big ones, and 'paint' the flat side with melted chocolate when they're cool. REALLY chocolaty and just the perfect texture - bet they'd be good with orange zest added too:

DOUBLE CHOCOLATE WALNUT BISCOTTI

Unlike most commercially available chocolate biscotti, these have a deep chocolaty flavor. (posted at FK)

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar

Preheat oven to 350°F. and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

Makes about 30 biscotti.

Gourmet
December 1994

 
BTW (and I haven't tried this yet) next time I make biscotti, I am going to try baking in those old

metal ice cube trays, the ones that have the removable levered piece for the cubes (with a smooth surface, not pebbled). Had a bit of trouble locating them, but sis was recyling her old garage fridge and I scored!

 
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