White Chocolate Biscotti
from: the Essential Baker by Carole Bloom
3 cups flour
1 ¾ cups granulated sugar
1 tsp baking powder
¼ tsp salt
3 extra-large eggs, room temp
3 extra-large egg yolks, room temp
2 tsp pure vanilla
1 cup blanched whole almonds, roughly chopped
4 oz good quality white chocolate, cut into small chunks
Adjust oven racks to upper and lower thirds. Oven 350°
Combine flour, sugar, baking powder and salt in a large bowl. Blend together briefly on low speed.
In a medium bowl, using a fork lightly beat the eggs, egg yolks and vanilla. With mixer speed on low, add the egg mixture to the dry ingredients and blend together thoroughly.
Add the almonds and chocolate to the dough and mix until the dough holds together, approx. 30 seconds.
Divide the dough into 4 equal pieces. Dust your hands with flour and shape dough into loaves about 8” long and 3” wide and 1” high. Place 2 loaves on each baking sheet lined with parchment paper, leaving 2” of space between them.
Bake the biscotti for 12 minutes, switch the baking sheets and bake another 10-12 minutes, until the loaves are light golden and set. Remove the sheets from the oven and cool for 10 minutes.
Using a serrated knife, slice each loaf on the diagonal into ½” thick slices. Place these slices on their sides on prepared baking sheets and bake another 5-7 minutes, until firm.
Remove the sheets from the oven and transfer the biscotti to wire racks to cool.
from: the Essential Baker by Carole Bloom
3 cups flour
1 ¾ cups granulated sugar
1 tsp baking powder
¼ tsp salt
3 extra-large eggs, room temp
3 extra-large egg yolks, room temp
2 tsp pure vanilla
1 cup blanched whole almonds, roughly chopped
4 oz good quality white chocolate, cut into small chunks
Adjust oven racks to upper and lower thirds. Oven 350°
Combine flour, sugar, baking powder and salt in a large bowl. Blend together briefly on low speed.
In a medium bowl, using a fork lightly beat the eggs, egg yolks and vanilla. With mixer speed on low, add the egg mixture to the dry ingredients and blend together thoroughly.
Add the almonds and chocolate to the dough and mix until the dough holds together, approx. 30 seconds.
Divide the dough into 4 equal pieces. Dust your hands with flour and shape dough into loaves about 8” long and 3” wide and 1” high. Place 2 loaves on each baking sheet lined with parchment paper, leaving 2” of space between them.
Bake the biscotti for 12 minutes, switch the baking sheets and bake another 10-12 minutes, until the loaves are light golden and set. Remove the sheets from the oven and cool for 10 minutes.
Using a serrated knife, slice each loaf on the diagonal into ½” thick slices. Place these slices on their sides on prepared baking sheets and bake another 5-7 minutes, until firm.
Remove the sheets from the oven and transfer the biscotti to wire racks to cool.