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Archive for March 13th, 2008

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Choco-alert! Here’s a new spin on biscotti. They’re brownie-inspired, and will hit you in just the right spot. Adjusting my basic biscotti recipe, I added some cocoa, nuts, and chocolate chips, and the results were indescribably good! Enjoy!

Brownie biscotti

1 cup chopped walnuts

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cocoa

6 tablespoons margarine, softened

1 cup sugar

1 teaspoon vanilla

2 large eggs, lightly beaten

1/2 cup semi-sweet chocolate chips

1 large egg white, lightly beaten

2 tablespoons sugar

Preheat your oven to 375 degrees F. Spread the nuts out on a baking sheet and toast in the oven until aromatic and lightly browned (about 6-8 minutes). Remove from oven and turn the heat down to 350 degrees F.

Sift the flour, baking powder, salt, and cocoa into a medium sized bowl. In the bowl of an electric mixer, place the sugar and the margarine, and cream together until blended and light. Add the vanila and mix in. Add the eggs and mix until just combined. On low speed, mix in the flour. Add the walnuts and chocolate chips by hand.

Transfer the dough to a floured surface and divide into 2 equal halves. Flour your hands and shape each half into a loaf with the approximate dimensions of 8″ length by 3″ width by 1″ height. Place carefully each loaf onto a greased baking sheet, leaving about 2 inches between loaves. Bake for about 25-30 minutes, til lightly golden. Place the baking sheet on a wire rack and cool for 15 minutes.

Next, transfer the loaves to a cutting board, lifting carefully to avoid crumbling and breakage. Clean and regrease the baking sheet. Brush each loaf with the egg white and sprinkle each loaf with the sugar. Then cut each loaf cross-wise on the diagonal, at about 1/2″ per slice, so that each loaf yields approximately 12 slices. Place each slice on its side on the baking sheet and bake in the oven for 7 minutes. Then turn each slice over to the other side, and bake for approximately 4 more minutes, then remove from oven and cool the biscotti on the baking sheet on a wire rack until cool. Makes approximately 24 slices.

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