Years ago I picked up a cute little book about biscotti. I got it as much for the art work as for the recipes, but I was pleasantly surprised when I started trying out some of them. Above is a picture Biscotti Toscani, but I will also list my version of Double Chocolate Decadence, which I call Triple Chocolate Decadence.
Biscotti Toscani
The book describes this recipe as having a delicate flavor. Ideal for savoring plain or with ice cream, frozen yogurt or cappuccino. I couldn't agree more!
Ingredients
1/2 cup whole almonds
1/3 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract (I tend to put in at least double that)
2 teaspoons grated orange zest
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
Directions
1) Place almonds on cookie sheet and place in a 325 degree oven for 8-10 minutes or until golden brown. You can tell when they're done because they smell like toasted almonds. Let cool and cut the small ones into halves. Cut the larger ones into thirds. Hold onto both ends to prevent them from flying all over the kitchen when you cut them.
2) Beat sugar and butter until fluffy.
3) Beat in eggs, vanilla, almond extract, and orange zest.
4) In a bowl, combined dry ingredients. Add to the wet ingredients and mix until blended.
5) Add almonds and fold in. I usually do the last bit of mixing with my hands so that the nuts are distributed evenly.
6) Roll into a log shape and place on a greased and floured pan. Then flatten to about 1/2 - 3/4 inch high as shown here.
7) Place in a 325 degree oven for 25-28 minutes or until lightly golden along the bottom.
8) Cool for 5 minutes and transfer to a cutting board.
9) With a serrated knife, cut at a 45 degree angle, or as close to 45 degrees as you can. This photo is of the Triple Chocolate Decadence recipe, but the cutting is the same. Broken pieces should be eaten immediately to see if it is good enough to serve.
10) Lay cut pieces back on the pan and bake 5 for minutes. Flip them over and bake 5 additional minutes.
11) Allow to cool and place in a sealed container.
Triple Chocolate Decadence
The original recipe, Double Chocolate Decadence, does not dip them in chocolate like I do. They prefer milk chocolate, whereas mine have semi-sweet.
Ingredients
2/3 cups whole almonds
1/2 cup butter
3/4 cup sugar
2 eggs
1 tablespoons Amaretto or Kahlua or double-strength coffee
2 cups plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 bar Ghirardelli semi-sweet chocolate (or any type you like), chopped
Directions
1) Place almonds on cookie sheet and place in a 325 degree oven for 8-10 minutes or until golden brown. You can tell when they're done because they smell like toasted almonds. Let cool and cut the small ones into halves. Cut the larger ones into thirds. Hold onto both ends to prevent them from flying all over the kitchen when you cut them.
2) Cream butter and sugar until fluffy.
3) Beat in eggs and liqueur or coffee.
4) In a bowl, mix flour, cocoa, baking powder, and salt.
5) Add dry ingredients to wet ones and mix until blended.
6) Fold in nuts and chocolate. Do final mixing with your hand so that chocolate and nuts are evenly distributed. Lick fingers, wash hands.
7) Roll into a log shape and place on a greased and floured pan. Then flatten to about 1/2 - 3/4 inch high as shown in the first recipe.
8) Place in a 325 degree oven for 25-28 minutes or until lightly golden along the bottom.
9) Cool for 5 minutes and transfer to a cutting board.
10) With a serrated knife, cut at a 45 degree angle, or as close to 45 degrees as you can.
11) Lay pieces back on the pan and bake 5 minutes. Flip the pieces over and bake 5 additional minutes.
12) While the biscotti cools, melt the chopped chocolate in a double boiler. Be careful to melt it slowly and try not to get the chocolate above 92 degrees so that it stays in temper. Dip the biscotti in the chocolate and place on a cooling rack to dry. Spread on leftover chocolate to make thicker if desired.
13) Allow to dry, then place in sealed container.
14) These are a great treat with a cup of coffee or other warm beverage...
...or brought to work for a birthday!
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| Happy Birthday Shawn! |
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