Triple-Chocolate Biscotti

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

Title: Triple-Chocolate Biscotti
Categories: Ethnic, Bakery, Biscotti
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 Finely ground dark-roast
Coffee beans 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 degrees. 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 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 (see p. 35),
making four logs instead of three. Bake thelogs at 325 degrees 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 degrees. 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-inch-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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