Sunday, December 7, 2008

Daring Bakers Past Challenge: Biscotti

Here is another wonderful treat to add to your Christmas trays! This was the second Daring Baker challenge back in December 2006. The recipe comes from Dorie Greenspan's Baking: From My Home To Yours.

I added dried cherries to the biscotti and it was wonderful! I would've loved to have dipped them in white chocolate, too, but they were being sent to Iraq and while it's winter here, I really question whether Iraq has any season other than HOT!

Sorry this post is so short... I am feeling a little unmotivated and I have to get dinner started. Is it bedtime yet??? :)

Chocolate Biscotti
Dorie Greenspan

2 cups all-purpose flour
½ cup unsweetened cocoa powder
2 tablespoons instant espresso powder
¾ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
¾ stick (6 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 cup chopped almonds, blanched or unblanched
4 ounces bittersweet chocolate, coarsely chopped, or ¾ cup store-bought mini chocolate chips
Sugar, for dusting

Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.

Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly. Scrape down the sides of the bowl, add the eggs and vanilla and beat for another 2 minutes; don’t worry if the mixture looks curdled. Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl. Mix in the chopped nuts and chocolate, then turn the dough out onto a work surface and knead in any dry ingredients that might have escaped mixing.

Divide the dough in half. Working with one half at a time, roll the dough into 12-inch-long logs. Flatten both logs with the palm of your hand, so that they are ½ to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet. Sprinkle each log with a little sugar.

Bake the logs for about 25 minutes, or until they are just slightly firm. The logs will spread and crack - and that’s just fine. Remove the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes. (Leave the oven on.)

Working with one log at a time, using a long serrated knife, cut each log into slices between ½ and ¾ inch thick. Stand the slices up on the baking sheet - you’ll have an army of biscotti - and baking the cookies again, this time for just 10 minutes.

Transfer the biscotti to a rack to cool.


HoneyB said...

Oh, I so love biscotti! What best about it? Grumpy won't touch them because they are hard and crunchy so they are all mine! he he. I haven't made this recipe, looks like I better bookmark it! This is the perfect time of year to add cherries!

RecipeGirl said...

Found your blog through the wonderful HoneyB.

Wow, those DB challenges have really morphed into more involved recipes, haven't they? Chocolate biscotti sounds like a good one though!

Megan said...

I made these once for the Daring bakers, and several times out of the book (for my family). They are really good, and that reminds me, my freezer is getting low.

Cathy said...

Oh, these look fabulous! I love the crunch of biscotti -- and chocolate, well, that makes everything better. Can't wait to try these!

Christy said...

These look wonderful! I just recently discovered my love for biscotti and will be adding these to my "must-try" list!

bakingblonde said...

That looks great! What a perfect goodie to enjoy with hot cocoa!

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