Chocolate BiscottiPosted: 04/19/2013 | |
I love crunch and I love nuts, and come on friends, we’ve been over this again and again…you know how obsessed I am with chocolate. So here we have it, Chocolate Biscotti, it’s a virtual no-brainer! And, as if this cookie is not already sheer perfection, yes, you guessed it, it’s dipped in a lovely chocolate glaze. Need I say more?
Well…of course I’ll say more, that’s what I do. I love to make biscotti simply because they’re so easy. You shape the dough into logs, bake ‘em, slice them while they’re still warm, and then, bake ‘em again. These biscuits are really perfect to accompany a cup of coffee or a hot cup of tea, but seriously I eat six of these before the coffee’s even brewed. I’m so bad.
But I’m still not done touting the virtues of this humble confection. These little gems will store for at least a couple of weeks in an airtight container (yeah right, like these would last at my house for a couple of weeks!) And, if you’re like me and you love to send your friends and loved ones homemade treats, these will arrive at their intended destination fully intact. So what more could a girl ask for…well, maybe a flat stomach and longer legs, but that ‘aint gonna happen.
From “Great Cookies” by Carole Walter
- 2 cups all purpose flour
- 1/3 cup sifted cocoa powder
- 1 tablespoon baking powder
- 3 large eggs
- pinch of salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter melted and cooled to tepid
- 1 cup coarsely chopped walnuts
- 1 bag (12 ounce) semi sweet chocolate chips
- 1/3 cup water
- 1/3 cup light corn syrup
- 1 cup sugar
- 8 ounces good quality semi sweet chocolate
- Place the racks in the oven in the upper and lower thirds. Preheat the oven to 350 degrees F. Line your baking sheets with parchment or a silpat.
- Sift together the flour, cocoa and baking powder and set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and salt on medium speed until lightened in color, about two minutes. Gradually add the sugar, then beat in the vanilla. Pour the tepid butter down the side of the bowl and beat for 30 more seconds.
- Using a spatula, stir in the walnuts and chocolate chips, then fold in the dry ingredients in three additions, mixing only until ingredients are incorporated. Let the dough rest for ten minutes to thicken.
- Drop the dough by heaping spoonfuls onto the pans and form four logs (2 logs on each pan) measuring about 10 inches by 2 inches wide. Flour your hands lightly so you can easily work with the dough.
- Bake for 25 minutes, or until set on top. Let logs cool on pan for at least 20 minutes.
- Lower the oven temperature to 325 degrees F. Using a serrated knife, cut the logs into 1/2″ slices. Turn the slices cut side up, and return to the oven to bake for 10 minutes. Turn the cookies onto their other side and return to the oven for another 10 minutes until cookies are crisp. When done, remove from oven and let cookies cool.
- To make the glaze: Place the water, corn syrup and sugar into a heavy 2-quart saucepan. Bring to a boil over low heat, stirring occasionally. Remove from the heat and add the chocolate. Let it stand for 3 minutes, then whisk until smooth. Let the mixture sit for 5 minutes to thicken, then dip the ends of the cookies in the glaze and place on parchment until the chocolate is set.