Chocolate BiscottiMay 29, 2008
WELCOME HOME LING!
Yup, this is my simple welcome home gift for buddy ling! *cheer* been pondering for sometime what i should make her :p Thank God, i’m able to narrow down the search area to Chocolate, Nuts, Fruits, coffee and *drum roll* TADA!! she is one coffee-addict who needs a shot every morning, therefore biscotti will be perfect!
Another one of Dorie’s beautiful work! 😀 yup, taken from Dorie Greenspan’s excellent book Baking: From My Home to Yours. I’m so tempted to get my own copy right now! =X Visit <<HERE>> for more visual aid! 😀 wonderful job by <Eggs on Sunday>, love the tips shared on scoring the logs halfway before baking which makes slicing them into slices easier with less cracking! 😀
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tbsp instant coffee or instant espresso powder
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
6 tbsp unsalted butter, room temperature
1 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1/2 cup chopped nuts
4 oz bittersweet chocolate, coarsely chopped
1/2 cup dried fruit (optional)
- Preheat oven to 175 degrees C. Line a baking sheet with parchment or a silicone baking mat.
- Whisk together the flour, sugar, cocoa, coffee powder, baking soda, baking powder, and salt.
- With a stand mixer, cream the butter and sugar on medium speed about 2 minutes. Scrape down the sides of the bowl and add the eggs and vanilla; beat for another 2 minutes. Decrease the speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl and mix in the chopped nuts, chocolate and dried fruit.
- Turn the dough out onto a work surface and divide in half. Knead each portion a few times to pull the dough together into a ball, then shape each portion into a 12 x 2 inch log. Place each log on the baking sheet.
- Remove the sheet from the oven and let it cool on a rack for 20 minutes. Then, slice the logs diagonally into 3/4-inch thick slices and leave the slices standing up on the baking sheet. Return to the oven for another 15 minutes of baking.
- Transfer biscotti to a rack to cool.
my 2nd attempt with biscotti! 😀 and i felt this attempt was more successful than previous (harder and drier compared to the previous, but comparing taste wise, both are equally good! :P) *wink* + nothing can go wrong with chocolate, nuts and dried fruits! As usual, i halved the amount of sugar called for 😛 as for nuts called for, i toasted some macadamia nuts and for dried fruits, i did a mixed of raisins and cranberries 🙂 I’m greedy when it comes to nuts and fruits =X i’m most certain that i added more than the amount called for! Each bite guarantees both nuts and fruits. *grin*
– .: Baker Lee :.