Triple-Chocolate Biscotti

---------- Recipe via Meal-Master (tm) v8.05

Title: Triple-Chocolate Biscotti
Categories: Desserts, Biscotti, Italian
Yield: 4 Dozen

-------------------FINE COOKING 11/12/94-------------------
1 3/4 c Hazelnuts
2 2/3 c Unbleached all-purpose flour
1 c Dutch-processed cocoa powder
1 1/2 ts Baking soda
1/4 ts Salt
2 c Sugar
1 1/2 tb Dark-roast Coffee beans;
-ground fine, or
Instant Espresso powder
2/3 c Chocolate chips
5 lg Eggs
1 1/2 ts Vanilla extract
12 oz White chocolate

Heat the oven to 325~. Toast the hazelnuts on a baking
sheet for 10 to 15minutes, until they emit a nutty
aroma but haen't turned dark brown inside. If they
still have skins, cover the nuts with a dishtowel or
paper towels for a few minutes after you take them out
of the oven, and then rub the nuts with the towel to
remove the skins. Set aside to cool. Put the flour,
cocoa powder, baking soda, salt, sugar, and ground
coffee beans into the bowl of an electric Š mixer
fitted with a paddle. Combine these ingredients on
medium-low speed and then toss in the nuts and
chocolate chips. In a separate bowl, lightly whisk
together the eggs and vanilla extract. With the mixer
running on low speed, slowly add the egg mixture to
the mixing bowl and mix until the dough comes
together. Remove the bowl from the mixer and mix in
any remaining dry ingredients from the bottom by hand.
Form the logs as described in the Almond Biscotti
recipe, making four logs instead of three. Bake
thelogs at 325~ for 30 to 35 minutes untilthe sides
are firm, the tops are cracked, and the dough inside
the cracks no longer looks wet. Remove the baking
sheet from the oven and reduce the temperature to
300~. Let the logs cool on the baking sheet for at
least 10 minutes before slicing. Cut the logs on a
slight diagonal into 3/4" thick slices. Place the
biscotti flat on the baking sheet and dry them in the
oven for about 25 minutes, until the biscotti offer
resistance when pressed. Transfer the biscotti to a
rack to cool. While the biscotti are cooling, chop the
white chocolate and melt it in a microwave on low
power or in a double boiler over simmering water. With
a knife, spread white chocolate on one cut side to
each cooled biscotti. Put the chocolate on one cut
side of each cooled biscotti. Put the biscotti,
white-chocolate side down, on a parchment-lined baking
sheet. Allow the chocolate to harden. Peel the
biscotti from the parchment and store in an airtight
container. MM Format Norma Wrenn

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