Yield: 24 servings
|1.00 cup||dutch-processed cocoa powder|
|1½ teaspoon||baking soda|
|1½ tablespoon||instant espresso powder|
|1¾ cup||toasted hazelnuts|
|⅔ cup||semisweet chocolate chips|
|12.00 ounce||white chocolate; chopped|
Preheat oven to 325 degrees. In workbowl of an electric mixer combine flour, cocoa powder, sugar, baking soda, salt and espresso powder using paddle on low speed. Add nuts and semisweet chocolate chips.
Lightly whisk eggs and vanilla and add to flour mixture at low speed.
Mix just until dough comes together. Turn out dough and knead lightly to work any unincorporated dry ingredients into dough. Form into four logs, each 2 inches in diameter. Place on two parchment-lined cookie sheets and bake for 30 to 35 minutes. Logs should be firm, with cracks in top and dough should be completely dry to touch. Reduce oven temperature to 300 degrees. Let logs cool slightly then cut them on a slight diagonal into ¾-inch thick slices. Lay them flat on cookie sheets and bake for 30 minutes more. Meanwhile, melt white chocolate for dipping in top of a double boiler or in microwave, stirring until smooth. Cool biscotti completely on racks before dipping in white chocolate. Place finished biscotti on parchment-lined cookie sheets in a cool place until chocolate solidifies. Store in an airtight container. This recipe yields about 2 dozen cookies.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2145 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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