Tuesday, October 10, 2006

Chocolate Biscotti

From: Culinary Institute of America Breakfasts & Brunches

1 3/4 C cake flour
1/4 C cocoa powder
1 tsp baking powder
3 large eggs
3/4 C sugar
1 Tbsp instant coffee powder
1 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp salt
1 C bittersweet chocolate chunks

Preheat the oven to 300. Line 2 cookie sheets with parchment paper or a silicone baking mat.
Sift together the flour, cocoa powder, and baking powder and set aside.
Whip the eggs, sugar, instant coffee, vanilla and almond extracts, and salt in a mixer with the whisk attachment on high speed until thick and pale yellow, about 5 minutes. Add the flour mixture and blend on low speed until the dough is just blended. Scrape down the bowl as needed.
Fold the chocolate chunks into the dough by hand with a rubber spatula. The dough will be slightly sticky.
Divide the dough evenly between the prepared cookie sheets, mounding the dough to make logs that are 3 inches wide, 12 inches long, and about 1 inch thick.
Bake until a skewer inserted in the center of the logs comes out clean, about 30-35 minutes. Remove from the oven and cool on the pans for 10 minutes.
Reduce the oven temperature to 275. Cut each log crosswise into 1/2 inch slices with a serrated knife. Return the slices to cookie sheets, cut side down, and bake for 10 minutes. Turn the biscotti over and continue baking on the other side until they are completely dry and crisp, another 10-12 minutes. Transfer to wire racks and cool completely before serving or storing in airtight containers.

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