Saturday, May 18, 2013

Biscotti Again (it's becoming a habit)

It sneaks up on you.   
5:30am on a work day.
A compelling desire to brew coffee.
Not because you want coffee.  
But because you want to dip your biscotti into coffee. 
It's happening.   Right here in _________ (wherever you live).    
Coffee is being brewed solely as a dip to delicious baked goods. 
After my first attempt with biscotti, I knew I wanted to do it again.   With more chocolate.  
Because I can.     Double Chocolate Almond Biscotti.     We got this!
What You Need
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sugar
1 cup flour
1/2 cup coarsely chopped almonds
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 cup chocolate chips
What You Do
Preheat the oven to 350.    Line a baking sheet with a silicone baking mat. 
In a large bowl, beat the eggs and extracts.   Beat in the sugar.    Combine the flour, almonds, cocoa and salt.   Gradually add to egg mixture.    Stir in chocolate chips.
Spoon/scrape dough into the center of the baking sheet and form into a 14x3 inch rectangle.    Just know that this is not a super firm dough and it's not going to hold a perfect shape.    It's still going to taste great.
Bake for 20-25 minutes or until firm.    Your original "rectangle" will spread when baking, so you will have a bigger finished product that you can slice into nice long biscotti slices (about 1 inch wide).      If you want a softer biscotti - call it quits now  (this is what I did - no regrets).
If you want a traditional hard biscotti,  place your slices back on the baking mat and bake for another 15-20 minutes (flipping once half way through).
Do you have a new favorite 'thing' that you can't stop making?   Share!

No comments:

Related Posts Plugin for WordPress, Blogger...