Triple Chocoloate Biscotti Recipe
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Triple Chocoloate Biscotti
1 3/4 cup Hazelnuts, (9 oz)
2 2/3 cup Flour, unbleached, (10.5
Oz)
1 cup Cocoa, dutch-process, (3.5
Oz)
1 1/2 tsp Baking soda
1/4 tsp Salt
2 cup Sugar
1 1/2 tbsp Dark roasted coffee (or
Instant espesso), finely
Ground
2/3 cup Chocolate chips, (4 oz)
5 large Eggs
1 1/2 tsp Vanilla extract
12 oz White chocolate
I've used walnuts every time I've made these.
Heat the oven to 325. Toast the hazelnuts on baking sheet for 10 to
15 minutes, until they emit a nutty aroma but haven't turned dark
brown inside. If they still have skins, cover the nuts with a
dishtowel or paper towels for a few minutes after you take them out
of the oven and then rub the nuts with thetowel to remove the skins.
Set aside to cool.
Put the flour, cocoa, baking soda, salt, sugar, and coffee into the
bowl of an electric mixer fitted with a paddle. Combine these
ingredients on a medium-low speed and then toss in the nuts and
chocolate chips. In a separate bowl, lightly whisk together the eggs
and vanilla extact. With the mixer running on low speed, slowly add
the egg mixture to the mixing bowl until the dough comes together.
Remove the bowl from the mixer and mix in any remaining dry
ingredients from the bottom by hand.
Divide the dough into four equal parts. With floured hands, roll
each part into a log about 10 inches long and 2 inches in diameter.
Place the logs 4 inches apart on greased or parchment lined baking
sheets.
Bake the logs at 325 for 30 to 35 minutes, until the sides are firm,
the tops are cracked and the dough inside no longer looks wet. Remove
the baking sheets from the oven and reduce the temparature to 300.
Let the logs cool on the baking sheet for at least 10 minutes before
slicing the logs on a slight diagonal into 3/4 inch slices. Place the
biscotti flat on the baking sheet and dry them in the oven for about
25 minutes, until the biscotti offer resistance when pressed.
Transfer the biscotti to a rack to cool.
While the biscotti are cooling, chop the white chocolate and melt ina
microwave on low power or in a double boiler. With a knife, spread
white chocolate on one cut side of each cooked biscotti. Put the
biscotti, white-chocolate side down, on a parchment-lined baking
sheet. Allow the chocolate to harden. Peel the biscotti from the
parchment and store in an airtight container.
Recipe By : Emily Luchetti, fine Cooking October/November 1994
From: Date: |
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A few tips on healthy eating
If you enjoy your food, but want to become slim and also develop your general vitality, then, as any dietician will tell you, you ought to eat a thoughtfully calculated balanced meal plan. At best, this must take in five helpings of fruit and vegetables per day and also contain the right proportion of proteins, carbs and fats.
In planning a meal plan, the most important step is to endeavour to lower your consumption of salt, fats and refined carbohydrates.
At the start of a diet, people often look at chain store and brand name food products labelled as 'low in fat'. This is most certainly incorrect, insofar as a food product might just be moderate in fat content, but still much too high in calories.
Recognise the difference between hunger and thirst. From time to time in the course of a hectic morning, you think you feel hunger when really you may simply need a refreshing drink of water or cranberry juice. The sensations of being hungry and being thirsty are similar, albeit one of the two can lead to weight gain and the alternative leads to no damage.
As an alternative to concentrating on the types of food that you should eliminate from your dietary regime, concentrate on the healthy foods that you are able to add to your meal plan. If you manage to insert a few nutritious grains and vegetables into your weight loss program, you will be delighted to find that stop feeling hungry and have a much decreased likelihood of falling prey to those unhealthy between meals chocolates.
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