Yankee Plus Dec 2015
TABLE OF CONTENTS
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- Chocolate Biscotti
- These biscotti are as pretty as they are delicious tasting.
- 3 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3 (1-ounce) squares unsweetened chocolate
- 3 eggs
- 1/3 cup olive oil
- 1 tablespoon grated orange zest
- 2 tablespoons fresh orange juice
- 2 tablespoons rum
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans, walnuts, or almonds
Instructions:Preheat oven to 350 degrees. Lightly grease three baking sheets. In a large
bowl, combine flour, sugar, brown sugar, baking powder, and salt.
In the top of a double boiler over hot water, melt chocolate; remove from
heat and cool. Combine melted chocolate, eggs, olive oil, orange zest,
orange juice, rum, and vanilla extract; stir into flour mixture. Add
chocolate chips and pecans, walnuts, or almonds; mix until dough is well
Divide dough into six equal pieces. With your hands, pat and shape each
piece into a loaf approximately 3 inches wide, 7 inches long, and 3/4-inch
high. Place two rolls onto each prepared baking sheet with 3 to 4 inches of
space between them.
Bake 25 minutes or until dough pops back up when lightly pressed with a
finger. (After dough has baked 10 minutes, reverse cookie sheets from front
to back and move from the top rack to the bottom one. Repeat this again
after another 10 minutes). Remove from oven and cool 10 minutes on a wire
Reduce oven to 275 degrees. Using a long serrated knife, cut logs diagonally
into 1/2-inch thick slices. Turn the slices over, onto their sides; return
slices, on baking sheets, to oven. Bake another 15 minutes. Remove from oven
and cool completely on wire racks. Store in an airtight container.
Yields about 6 dozen biscotti.