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Sunday, July 09, 2006 

It's BISCOTTI TIME!

Adios, Francia. Hola! Italia!

Hello...CHOCOLATE!



CHOCOLATE CHOCOLATE CHOCOLATE BISCOTTI


2 cups all-purpose flour
1/3 cup strained dutch-processed cocoa powder
1 tablespoon baking powder
3 large eggs
pinch of salt
1 cup sugar
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted
1 cup coarsely chopped walnuts or pecans
12 ounces semisweet chocolate chips

FOR THE CHOCOLATE GLAZE
1/3 cup water
1/3 cup light corn syrup
1 cup sugar
8 ounces fine-quality bittersweet or semi-sweet chocolate such as Lindt, chopped

MAKE THE BISCOTTI

1. Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350°F (175°C). Lightly dab the corners of the jelly roll pans with butter and line them with baking parchment. Set aside.

2. Whisk together the flour, cocoa, and baking powder. Set aside.

3. In the bowl of an electric mixer fitted with the whip attachment, beat the eggs and salt on medium speed until lightened in color, about 2 minutes. Gradually add the sugar, taking about 2 minutes, then beat in the vanilla. Pour the tepid butter down the side of the bowl and beat for 30 seconds longer.

4. Remove the bowl from the mixer, and using an oversize rubber spatula, stir in the walnuts and chocolate chips, then fold in the dry ingredients in three additions, mixing only until combined. The dough will be very soft. For ease of handling, let the dough rest for 10 minutes to thicken.

5. Drop the dough by heaping spoonfuls onto the pans and form four logs, measuring about 12 inches long and 2 inches wide. Flour your hands lightly and even the sides as best you can. It's okay if the logs are somewhat irregular.

6. Bake for 20 to 25 minutes, or until set on top. To ensure even baking, rotate the pans top to bottom and front to back toward the end of baking time. Let cool for at least 20 minutes.

7. Lower the oven temperature to 325°F (160°C). Using a serrated knife, cut the logs on the diagonal into 1/2-inch-thick slices. Turn the slices cut side up and return to the oven for 12 minutes. Turn the biscotti over and bake for 7 minutes longer or until crisp.

MAKE THE CHOCOLATE GLAZE
1. While the biscotti are toasting, make the glaze. Place the water, corn syrup, and sugar in a heavy 2-quart saucepan. Bring to a boil over low heat, stirring occasionally. Remove from the heat and add the chocolate. Let stand for 2 to 3 minutes, then whisk to smooth. While the biscotti are still warm, dip the ends into the glaze and set on parchment-lined pans to dry.

STORAGE: Store in an airtight container, layered between strips of wax paper, to up to 3 weeks. These cookies may be frozen, but the glaze may dull.

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MY INGREDIENTS

  • I'm Cookie Jill
  • From Santa Barbara, California, United States
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