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Mediterranean Delights
Chocolate Biscotti (Makes 16)
butter or margarine (for greasing)
1 egg
1/2 cup superfine sugar
1 tsp vanilla extract
1 cup, not packed, unbleached all-purpose flour
1/2 tsp baking powder
1 tsp ground cinnamon
1 3/4 oz (50 g) dark chocolate, coarsely chopped
1 3/4 oz (50 g) toasted flaked almonds
1 3/4 oz (50 g) pine nuts
butter or margarine (for greasing)
1 egg
1/2 cup superfine sugar
1 tsp vanilla extract
1 cup, not packed, unbleached all-purpose flour
1/2 tsp baking powder
1 tsp ground cinnamon
1 3/4 oz (50 g) dark chocolate, coarsely chopped
1 3/4 oz (50 g) toasted flaked almonds
1 3/4 oz (50 g) pine nuts
1. Preheat oven to 350 Degrees F.
2. Lightly grease a large cookie sheet with the butter.
3. Whisk the egg, sugar, and vanilla extract in a bowl with an
electric mixer until it becomes thick and pale (when the whisk is
lifted, batter should trail).
4. Sift the flour, baking powder, and cinnamon into a bowl, then
sift them into the egg mixture and fold in carefully. Mix in the
chocolate, almonds, and pine nuts.
5. On a floured work surface, shape dough into two flat logs,
then transfer the logs onto the cookie sheet.
6. Bake for 20-25 minutes or until golden, then let cool for 5
minutes.
7. Cut the log in a clean area into 16 slices and put them back in
the oven for 10-15 minutes.
8. Let the cookies cool for 5 minutes before eating. You can dip
each cookie, just the top, into some melted chocolate and cool
on wax paper. Another variation is to sprinkle each cookie with
powdered sugar. Pictured here are biscotti with bottom sides
dipped in melted dark chocolate. Enjoy with a cup of espresso!
2. Lightly grease a large cookie sheet with the butter.
3. Whisk the egg, sugar, and vanilla extract in a bowl with an
electric mixer until it becomes thick and pale (when the whisk is
lifted, batter should trail).
4. Sift the flour, baking powder, and cinnamon into a bowl, then
sift them into the egg mixture and fold in carefully. Mix in the
chocolate, almonds, and pine nuts.
5. On a floured work surface, shape dough into two flat logs,
then transfer the logs onto the cookie sheet.
6. Bake for 20-25 minutes or until golden, then let cool for 5
minutes.
7. Cut the log in a clean area into 16 slices and put them back in
the oven for 10-15 minutes.
8. Let the cookies cool for 5 minutes before eating. You can dip
each cookie, just the top, into some melted chocolate and cool
on wax paper. Another variation is to sprinkle each cookie with
powdered sugar. Pictured here are biscotti with bottom sides
dipped in melted dark chocolate. Enjoy with a cup of espresso!
