 | | WINEABLEGIFTS | | HANDPAINTED GLASSWARE AND UNIQUE WINE GIFTS |
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Biscotti are an Italian dunking cookie for wine or coffee. Traditionally they are made with almonds, but can be made with a variety of nuts, dried fruit and even chocolate. These spicy chocolate biscotti are my favorite and I hope will becomes yours too. Enjoy!
Peppery Chocolate Biscotti
1 1/4 cups pecan halves or walnuts
1 3/4 cups flour
2/3 cup granulated sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon freshly cracked black or white pepper
112 teaspoon baking powder
112 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3 eggs
3 Tablespoons unsalted butter, melted
1/2 teaspoons vanilla
Milk
Spread nuts on ungreased baking sheet and toast in 350 degree oven about 8 minutes,
stirring several times.
Chop about 2/3 of nuts coarsely. Chop remaining nuts to consistency of coarse meal.
Sift flour, sugar,. cocoa powder, pepper, baking powder, baking soda, salt and cinnamon into
making bowl. Stir in all nuts. Make well in center and set aside.
Whisk eggs in another bowl until foamy. Whisk in melted butter and vanilla. Pour egg
mixture into center of flour mixture and stir from center with fork, gradually drawing in dry
mixture. If dough becomes too stiff to stir, knead in bowl until thoroughly mixed. If
necessary adding a few drops of water.
Divide dough into 3 parts. Shape each into log (it needn’t be smooth) 9 - 12 inches long,
placing each on large greased and floured baking sheet. Keep logs at least 2 inches apart.
Brush logs lightly with milk, using pastry brush to flatten rolls slightly as they are smoothed.
Bake logs at 350 degrees until firm but not visibly bréwned, 18 to 20 minutes. Let cool 10
minutes on pan. Reduce oven temperature to 300 degrees.
Transfer logs to cutting surface and use serrated knife to saw slightly on bias into slices 1/3
to 1/2 inch thick. Place slices flat on 1 or 2 wire cake racks or ungreased baking sheets.
Re-bake biscotti 10 minutes if on rack or about 12 minutes if in pans. Biscctti are done
when they feel dry to touch. If using pans, turn biscotti over after 6 minutes. Cool on wire
racks and store in airtight container. Makes 48 - 60 biscotti.
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