Text 19609, 103 rader
Skriven 2014-11-20 06:08:42 av Dave Drum (1:261/38)
Ärende: BH+G 1926
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate-Orange Biscotti
 Categories: Cookies, Snacks, Citrus, Nuts
      Yield: 120 servings

MMMMM---------------------------DOUGH--------------------------------
  2 1/2 c  Whole skin-on hazelnuts
     12 oz High-quality bittersweet or
           - semisweet chocolate
      8 oz Unsalted butter; softened @
           - room temp
      4 lg Eggs
      1 c  Packed light brown sugar
      1 c  Granulated sugar
      2 ts Pure vanilla extract
    1/2 ts Almond extract
      2 tb Instant espresso powder or
           - finely ground coffee
    3/4 c  High-quality Dutch-processed
           - cocoa powder; sifted
      1 c  Candied orange peel
      4 c  Unbleached all-purpose
           - flour
      1 ts Baking powder
      1 ts Kosher salt

MMMMM-------------------------TO FINISH------------------------------
      4    Egg whites
      1 ts Best-quality orange extract
    3/4 c  Granulated sugar

  Mix the dough. Position oven racks in the middle and top
  of the oven and heat the oven to 350øF/175øC. Toast the
  hazelnuts on a baking sheet until they're well browned,
  about 10 minutes. Let cool. You won't need to skin
  them--the skins taste great--but if the nuts are bigger
  than 1/2 inch, chop them roughly. Chop the chocolate into
  slivers that are a scant 1 inch long and 1/8 inch wide.

  With an electric mixer fitted with the paddle attachment,
  beat the butter on medium-high speed until light and
  creamy. Add the eggs one at a time. Add the brown and
  white sugars, vanilla extract, almond extract, espresso
  powder, and cocoa powder, scraping down the sides of the
  bowl as needed. Add the candied orange peel, flour, baking
  powder, and salt. Add the hazelnuts and chocolate slivers,
  mixing just to combine. The dough will be stiff and a bit
  sticky. Let the dough rest for 15 to 30 minutes before
  shaping.

  Shape and bake the dough. Line two large baking sheets
  with parchment. Divide the dough into six equal pieces.
  Using as little flour as possible on the work surface,
  roll each piece into logs that are 12 to 14 inches long
  and 1-1/4 inches wide, working out the air pockets as you
  go. (If you're working ahead, wrap the logs in plastic
  wrap and refrigerate them overnight). Transfer the logs to
  the lined baking sheets, setting the dough about 3 inches
  apart, patting the sides to smooth and straighten. In a
  small bowl, beat the egg whites with the orange extract
  until foamy. Brush the tops and sides of the logs with
  some of the whites. Sprinkle with 1/4 cup of the sugar.
  Bake until firm in the center, about 35 minutes, rotating
  the sheets to ensure even baking. Set the sheets on racks
  until the logs are cool enough to handle and so the dough
  won't compress when you cut it, about 30 minutes.

  Bake the second time. Reduce the oven to 300øF/150øC and
  line the baking sheets with fresh parchment, if needed.
  With a serrated knife, saw the strips into 1/2-inch-thick
  slices, cutting crosswise. Lay the slices flat on the
  baking sheets. Brush the tops with the beaten egg white
  and sprinkle with another 1/4 cup of the sugar. Bake about
  15 minutes, rotating the baking sheets as needed. Turn the
  biscotti over. Brush again with the egg white and sprinkle
  with the remaining 1/4 cup sugar. Bake another 10 to 15
  minutes, watching carefully to make sure the chocolate
  doesn't burn. The centers will feel somewhat soft even
  when fully baked; they'll harden as the cookies cool. Set
  the baking sheets on racks, letting the cookies cool and
  crisp completely on the sheets. If stored airtight, the
  biscotti will keep for about two weeks.

  Variations: For a more intense chocolate flavor, replace
  the chocolate and cocoa with a 9.2-ounce bar of Scharffen
  Berger 62% semisweet chocolate along with 3/4 cup each
  Scharffen Berger nibs and cocoa.

  Yield: About ten dozen 2-1/2-inch cookies

  Fine Cooking | January 2014

  MM Format by Dave Drum - 03 January 2014

  Uncle Dirty Dave's Archives

MMMMM

... The ability to delude yourself is an important survival tool - Jane Wagner

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)