Lois! (Midnight)

[allwildgirl]

I made your biscotti! WOW are they ever delicious! I'm having to restrain myself from having them for breakfast. Even DD ate two last night, and she doesn't like sweets!

Thanks again for the recipe!

 

[klirosi]

Hey Shelley! I love biscotti! Would you be willing to post the recipe??? In fact, I was going to add a good brand of biscotti to your grocery list - the BP brand. The chocolate covered mini ones are to die for and they are only 60 calories for three. Are they hard to make from scratch?

Kerrie

 

[midnight]

I'll be happy to post the recipe. Shelley, I'm glad you enjoyed them so much, i knew you would. I also have other recipes including my particular fave - cranberry orange pecan. No fat other than from the nuts (although they do have 3 whole eggs and two egg yolks). These are the ones that I eat for breakfast. Let me know if you are interested.

--Lois


"If I have the belief that I can do it, I shall surely acquire the capacity to do it even if I may not have it at the beginning" - Mahatma Ghandi

 

[midnight]

This is the recipe that has made me the "biscotti queen" around these parts. I give them as holiday gifts, sometimes with other flavors.


DOUBLE CHOCOLATE WALNUT BISCOTTI


2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
1 cup semisweet chocolate chips

1 tablespoon confectioners' sugar


Preheat oven to 350°F. and butter and flour a large baking sheet. (I just use parchment paper).
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips. (You will not be able to stir in the nuts and chips with a spoon, you have to get your hands in there and knead them into the dough)

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

Makes about 30 biscotti.


Gourmet


--Lois


"If I have the belief that I can do it, I shall surely acquire the capacity to do it even if I may not have it at the beginning" - Mahatma Ghandi