Wednesday, August 2, 2006
Corey’s Chocolate & Almond Biscotti
(Adapted from the Williams Sonoma Kitchen Library Recipe -- Kidd, Kristine. Cookies and Biscotti. Williams-Sonoma Kitchen Library, 1994. p20.)
These is my best biscotti recipe - these come out great everytime!
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon (plus some for topping)
1/8 teaspoon salt
1/2 cup unsalted butter or margarine (room temperature)
1/2 cup light brown sugar (packed firmly)
1/2 cup sugar (plus some for topping)
2 tablespoons instant coffee
1 cup sliced almonds
1 cup semi-sweet chocolate chips or chunks
Preheat over to 325 degrees.
Combine dry ingredients (flour through salt) and set aside.
Combine in a mixer or mixing bowl butter or margarine, brown sugar, sugar and instant coffee. Mix on medium (then high) until light and fluffy (about 1-2 minutes). Mix in the eggs, one at a time and wait a few seconds between each one. When the batter is fluffy (you will know), lower the speed on the mixer and add the almonds and chocolate chips. Then add the dry ingredients slowly until blended and stop mixing when the ingredients are all together in the batter.
You will make two logs from this batter. Place parchment paper on a cookie sheet (or grease with butter or a cooking spray) and prepare a place to work on the batter (wax paper with flour will work fine). Form each half of the batter into a log about 3 inches wide and about 3/4" to 1" high. (NOTE: If your hands have flour on them, it will be easier to mold). When you have two logs (do not worry about a bit of flour on them), lightly sprinkle the tops with cinnamon and sugar.
Bake at 325 for 35 minutes (test with a toothpick that it comes out clean).
Let cool on the baking sheet for about ten minutes (leaving the oven on).
Using a spatula, transfer the logs to a cutting board. Using a serrated knife (bread knives work well), cut on the diagonal into 1/2" slices (be as consistent as possible). Cutting on a diagonal gives you longer pieces. Place sliced pieces back onto the cookie sheet with a small gap between the cut slices (this will allow the biscotti to be baked again on the sides). Put back in the oven for 20-25 minutes.
Store in an airtight container and enjoy!