|1 3/4 c flour|
2/3 c unsweetened cocoa powder, sifted after measuring
2 t baking powder
1 1/4 sugar
6 oz bittersweet or semisweet chocolate, cut into 1/4" pieces
6 oz milk chocolate, cut into 1/4" pieces
4 large eggs
1 t vanilla extract
2 cookie sheets or jelly roll covered with parchment or foil
Set a rack at the middle level of the oven and preheat to 325 degrees. In a bowl, combine the flour, cocoa, baking powder, and salt; stir well to mix. Stir in the sugar and chocolates.
In another bowl, whisk together the eggs and vanilla and using a large rubber spatula stir the eggs into the flour mixture to form a dough.
On a lightly floured surface, press the dough together -- it will be sticky. Flour your hands and the surface lightly, but do not add any more flour to the dough. Divide the dough in half and roll each half into a log the length of your pan (14 to 18"). Place the logs on a pan, making sure they are not too close to each other or to the sides of the pan. Press down gently with the palm of your hand to flatten the logs. (Use a dry brush to remove excess flour if necessary.) Bake for about 30 minutes until they are well risen and have also spread to about double in size. The logs are done when, pressed with a fingertip, they feel firm. Cool the logs on the pan.
Reset the racks in the upper and lower thirds of the oven. Using a sharp serrated knife, slice the baked logs diagonally about every 1/4 to 1/2". Return the biscotti to the pans, cut side down and bake up to 20 minutes longer, or until the biscotti are dry and crisp. Cool on a rack. Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight fitting cover.
Time: 75 minutes Makes: 60
This is another recipe from Nick Malgieri's Cookies Unlimited. I have tried several recipes from this cookbook and I have never been disappointed with any of them. I found the web version of this recipe at: http://hcrecipes.blogspot.com/2005/12/chocolate-chunk-biscotti.html.