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Chocolate Biscotti Recipe | |
Italian Cookie | |
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Ingredients:
2 cups flour3/4 cup Scharffen Berger Cocoa Powder 1 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1 cup granulated sugar 1 teaspoon vanilla 1/2 teaspoon almond extract 4 tablespoons butter, melted 1-1/4 cups almonds or hazelnuts (toasted and chopped) 1/3 teaspoon pepper
Directions:
Adjust the oven rack to center and preheat oven to 350 F. Line a baking sheet with parchment paper In a large mixing bowl, sift together flour, cocoa, baking soda, salt, pepper. In a separate bowl, whisk together the eggs, sugar, and extracts. Make a well in the center of the dry ingredients and mix in the eggs and melted butter, then the nuts. With damp hands, form the dough into two 14-in. logs and space evenly on baking sheet. Bake the dough for 25 minutes, until firm. Remove from oven and cool for 30 minutes. Using a long serrated knife, diagonally slice the dough into 1/2 inch thick cookies. Arrange cookies, cut side down on baking sheet and return to oven for an additional 20 minutes. Cool completely; store in an airtight container. Makes 50 cookies
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