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Triple Chocolate Biscotti Recipe

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This recipe for Triple Chocolate Biscotti, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

"Emily Luchetti Fine Cooking" (Gianni V.)
Added: Sunday, March 26, 2006


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

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

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:
Preparation Time:
Preparation Time:
2 hours




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