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Loretta Paganini: Espresso, Chocolate Chip Biscotti 7/16/13

8:45 AM, Jul 16, 2013   |    comments
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Espresso, Chocolate Chip Biscotti

Makes 48

"Biscotti" means twice baked and in Italy the word biscotti is used to refer to all cookies. We have been making these particular biscotti at the cooking school for a long time, and they are everyone's favorite. The coffee intensifies the chocolate flavor and the chocolate coating gives it the perfect finishing touch. Freeze biscotti in a well- sealed container. For crisp biscotti cook longer the second time.

1/2 cup semisweet chocolate chip

1 cup granulated sugar

1 teaspoon vanilla sugar

4 large eggs

1 teaspoon Finely ground instant Espresso powder

1 teaspoon vanilla sugar

½ teaspoon almond extract

2 cups all-purpose flour

1 cup cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup toasted hazelnuts coarsely chopped

1/2 cup toasted slivered almonds

Decoration:

6 ounces semi-sweet chocolate

In the bowl of an electric mixer fitted with a paddle work sugar, vanilla sugar and eggs cream well.  Sift flour, cocoa, coffee, salt, baking soda and baking powder. Add flour mixture and mix to incorporate

 

Mix in a little more flour if dough is sticky. Stir in toasted nuts and chocolate. Preheat oven to 400 degrees. Divide the dough into three equal pieces and shape each one with floured hands into a sausage shape. Flatten the top.

 

Place on a parchment lined cookie sheet. Lower the oven to 350 degrees and bake on the middle rack for twenty minutes or until firm to the touch. Cool for ten minutes and with a serrated knife slice biscotti diagonally.

 

Lower the oven to 300 degrees. Place slices on a cookie sheet and bake for five minutes on each side. Cool biscotti for thirty minutes on a wire rack.

 

Melt chocolate on top of a double boiler.  Dip biscotti in semi-sweet chocolate; place on parchment paper and let dry for one hour.

 

Spice Coffee with Whipped Cream

8 cups brewed coffee

1/3 cup sugar

1/4 cup milk chocolate

1/2 teaspoon peppermint extract

4 cinnamon sticks (3 inches)

1-1/2 teaspoons whole cloves

Whipped cream

 

In a 3-qt. Sauce pan, combine the coffee, sugar, chocolate, and peppermint extract.

 

Place cinnamon sticks and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker. Cover and cook on low for 2-3 hours.

 

Discard spice bag. Ladle coffee into mugs; garnish each with whipped cream and cinnamon.

 

Serves 8

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