Tuesday, November 8, 2011

espresso dark chocolate chip biscotti

I've made biscotti once before (here) and switched the recipe concept slightly. I read the blog Angry Chicken, and she commented that she completely cuts out the oil when she makes them. I did a compromise between that idea and the normal amount of oil; I used about 1/8 a cup of oil when a normal recipe calls for a 1/2 cup.
(If you completely cut the oil, you are probably limited to only dunking to eat them, but I like some nibbles without dipping into milk or coffee.)

Here's the recipe I used:
2 cups flour (I used half white and white wheat)
1 cup white sugar
2 eggs
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoon instant espresso
1 teaspoon almond extract
1/3 teaspoon lemon extract
1/3 teaspoon vanilla extract
really good dark chocolate chocolate chips
a dash of milk

You follow the standard steps like you can find here. They are basically twice baked cookies. You bake the two blobs, let them cool for about 15 minutes, cut them into slilces and then bake the slices more (at a lower temperature.)

* Recipes suggest that when slicing, use a serrated knife. I thought it was much better to use a sharp chef's knife and just press down very hard. The serrated knife seemed like it was going to crack the biscotti and took more effort.

No comments: