Chocolate Mocha Biscotti
Yield: 3 1/2 dozen 1/2x3-inch biscotti
Source: Joy of Cooking Christmas Cookies
Ingredients:
- 1 1/3 c whole blanched almond
- 1 1/3 c whole hazelnuts
- 6 oz bittersweet or semisweet chocolate
- 3 c all-purpose flour
- 1/4 c unsweetened cocoa
- 2 1/2 tsp baking pwder
- 1/4 tsp salt
- 1/2 c unsalted butter, softned
- 1 c suger
- 3 ea eggs
- 1 ea egg white
- 1 1/2 tbsp light corn syrup
- 1 tbsp instant coffee granultes or powder
- 1 1/4 tsp vanilla
- 1 1/4 tsp almond extract(optional)
- Preheat the oven to 35o F. Grease cookie sheet.
- Spread almond and hazelnut in seperate small baking pans. Toast and stir occasionally, until the almonds are tingked with brown and grangrant, and the hazelnut skins are loosened, 8 to 12 minutes. Let cool, the rub hazelnuts in a kitchen towel or between palms to remove as much skin as possible. Coarsely chop the nuts, set aside.
- Chop chocolate into small bit and set aside.
- Thoroughly stir flour, cocoa powder, baking powder and salt together.
- Using an electric mixer, beat together butter and suger until bery fluffy and well combined.Then one at a time, add eggs, egg whites, coffee powder, vanilla and almond extract. Continue beating until the coffee resolves. Gradually mix the dry ingredients into the egg mixture until throughly incorporated. Stir in nuts and chocolate.
- Divided the dough into 2 1 1/2-inch-wide and 15-inch-long logs.
- Bake on the middle oven rack for 35 minutes. Transfer the sheet to a wire rack. When just cool enough to handle, carefully transfer logs to a cutting board and cut crosswise on a slight diagonal, into 1/2-inch-thick slices. Lay the slice flat on the sheet.
- Return to the oven and toast for 16 to 20 minutes, or until slices are almost firm when pressed on top. Transfer the biscotti to wise rack and let stand until completely cool.
- Store, airtight, for 3 weeks, or freexe for up to 3 months.
