Saturday, May 07, 2005

Bittersweet Chocolate, Hazelnut and Ginger Biscotti

Bittersweet Chocolate, Hazelnut and Ginger Biscotti (Adapted from Bon App├ętit)

1 2/3 cups all purpose flour
1 cup sugar
1/3 cup natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups bittersweet chocolate chips
2/3 cup hazelnuts, toasted, skins removed and coarsely chopped
1/3 cup finely chopped crystallized ginger
3 large eggs
2 teaspoons vanilla extract
6 ounces good-quality white chocolate, chopped

Preheat oven to 350

In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, salt, chocolate chips, hazelnuts and crystallized ginger

In a small bowl, whisk together 3 eggs and vanilla. Pour into the dry and mix until blended. Scoop the mixture out onto a floured surface. Divide the dough in half and roll each into a 12" long log. Place each log on a parchment lined baking sheet, spacing 3 inches apart. Using your palm, gently flatten each piece of dough until it is about 2 1/2" wide.

Bake until golden and firm to touch, about 35 minutes. Remove and let the biscotti loaves cool on the baking sheet for 15 minutes. Reduce oven temperature to 325. Lightly spritz the top of the loaves and let sit for 5 more minutes.

Cut each biscotti loaf on the diagonal into scant 1/2" wide slices. Place the sliced biscotti back on to the baking sheet and place back in the ovem. Bake until firm, about 15 minutes. Remove the biscotti and place on wire racks to cool completely.

Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Drizzle the melted chocolate over the biscotti.

Makes about 48 pieces.

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