Biscotti Cioccolato Recipe

Biscotti Cioccolato
 
 Recipe By     : dianna-at-mips.com (Dianna Vosburg - Consultant)
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Baking
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      ounces        (1 cup) whole blanched almonds
    1 3/4  cups          unsifted unbleached flour
      1/2  cup           unsweetened cocoa powder (preferably Dutch
    1      teaspoon      baking soda
      1/4  teaspoon      salt
    2      teaspoons     instant espresso or coffee powder
    4      ounces        bittersweet or semisweet chocolate
    3      large         eggs
    1      teaspoon      vanilla extract
      1/2  teaspoon      almond extract
    1      cup           granulated sugar
 
 Preheat oven to 350. Toast almonds in shallow pan for 12 minutes. Cool.
 Reduce heat to 300 degrees. Adjust racks to divide oven in thirds. Line
 two
 cookie sheets with foil, shiny side up.
 
 Sift flour,cocoa,baking soda, salt and espresso powder together. With
 heavy
 knife shred chocolate finely. Place chocolate in food processor with metal
 blade. Add 1/2 cup of sifted ingredients and process for 20-30 secs till
 chocolate is fine.
 
 In large bowl of elec. mixer beat eggs and extracts just to mix. On low
 speed add chocolate mixture, remaining sifted ingredients, and sugar. Beat
 to mix. Will be very stiff. Stir in almonds.
 
 Turn dough onto floured surface. Form mound. Cut in half. Flour each half
 and form into sausage shape 12" long. Place sausage shape on baking sheet
 diagonally.
 
 Bake two sheets at a time for 50 mins., reversing sheets top to bottom and
 front to back once to ensure even baking.
 
 Remove sheets from oven. Let cool 10 minutes. Transfer baked strips to
 cutting board.With serrated knife, cut strips on sharp angle into cookies
 1/2" wide.
 
 Carefully place cookies, cut side up, on cookie sheets and bake again at
 300 for 40 minutes, turning them upside down after 15 or 20 minutes, until
 cookies are completely dry and crisp.
 
 Turn off heat, open oven door and let them cool in oven. Store in airtight
 cannisters.
 
 
                    
 
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