Wednesday, July 23, 2008

Mocha Biscotti

1 1/3 cups whole blanched almonds; 1 1/3 cups whole hazelnuts; 6 oz bittersweet or semisweet chocolate, chopped; 3 cups all purpose flour; 1/4 cup unsweetened cocoa; 2 1/2 tsp. baking powder; 1/4 tsp. salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 3 large eggs plus 1 large egg white; 1 1/2 tbsp. light corn syrup; 1 tbsp. instant coffee granules; 1 1/4 tsp. vanilla; 1 1/4 tsp. almond extract
Preheat oven to 350 degrees. Grease cookie sheets. Toast nuts until fragrant and pale brown. Do not burn. Coarsely chop nuts. Set aside. Stir together the flour, cocoa, baking powder and salt. In a seperate bowl, beat until fluffy, the butter and sugar. Add eggs one at a time and beat in syrup, coffee powder, vanilla and almond extract. Beat until coffee dissolves. Gradually mix in dry ingredients. Stir in nuts and chocolate. Divide dough into 2 long logs (1 1/2"wide x 15" long). Bake in oven for 35 mins. Cool on wire rack. When cool, cut logs crosswise, on a diagonal, into 1/2" inch thick slices. Lay slices on sheet and bake for another 16-20 mins. Transfer to racks to cool. Can dip one end of biscotti into melted chocolate if feeling decadent! Store for up to 3 weeks. Freeze up to 3 months. Delicious with a steaming cup of Cafe Luca coffee!!

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