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Triple Chocolate Biscotti Recipe

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This recipe for Triple Chocolate Biscotti is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Pam
9 oz. (1 3/4 cups) hazelnuts
2 2/3 cups unbleached all-purpose flour
1 cup Dutch-processed cocoa powder
1 1/2 tsp. baking soda
1/4 tsp. salt
2 cups sugar
1 1/2 T instant espresso
4 oz. (2/3 cup) chocolate chips
5 large eggs
1 1/2 tsp. vanilla extract
12 oz. white chocolate

Directions:
Directions:
Preheat oven to 525 degrees and toast hazlenuts 15 minutes
on a cookie sheet.

Cover nuts 10 minutes and then peel by rubbing together.

Put flour, cocoa, baking soda, salt, sugar and coffe in a blender
and mix.

Add nuts and chocolate chips.

In separate bowl beat eggs and vanillia then add to the mixer
slowly.

Finish mixing with four-covered hands in a bowl.

Divide itno four parts and roll on flour-covered board into logs
about 10-inces long and 2-inches thick.

Spray cookie sheet with PAM and put on logs.

Bake at 325 degrees for 35-40 minutes until sides are firm and
inside cracks no longer look wet.

Remove and cool logs for 10 minutes.

Slice diagonally into 3/4-inch thick pieces.

Place the pieces flast on a baking sehet.

Reduce oven temperature to 300 degrees.

Bake biscotti 25 minutes.

Cool on rack.

Chop white chocolate and microwave until melted, 1-2 minutes.

With knife, spread white chocolate on biscotti (one side).

Place chocolate side down on parchment-lined baking sheet or
wax paper.

Sore in air-tight container.

Number Of Servings:
Number Of Servings:
Lots
Preparation Time:
Preparation Time:
2 hours

 

 

 

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