Tuesday, November 15, 2011

Chocolate Biscotti with Almonds

Chocolate Biscotti with Almonds
My thrill with biscotti has not abated. Tonight I made the chocolate version. They are so lovely and crunchy. I cook mine to the max time because I like the crunch. It seems my family actually likes them as well. My love of baking does not correlate with what my children love to eat. They have been in Japan too long perhaps as their sweet tooths exists at a subtle level- biscotti seems to work.

Chocolate Biscotti with Almonds:
Whole Almonds, 150 gm
Flour, 180 gm
Cornstarch, 20 gm
Baking Powder, 1 tsp
Cocoa Powder, 2 TbspSugar, 100 gm
Eggs, 2, mixed together

Roast almonds at 150ºC (300ºF) for about 10 minutes until crunchy. Remove from oven and cool down. Sift together: flour, cornstarch, baking powder, and cocoa powder; repeat- sifting twice. Whisk in sugar. Whisk together eggs and pour into flour mixture. Using a spatula, cut egg mixture into flour until all of the flour is moistened and clumping together forming a kind of dough. Add almonds and distribute evenly. Form dough into a large rectangle approximately 4" x 10"; press down to insure even thickness throughout. Bake on parchment paper lined baking sheet at 170ºC (340ºF) for 20 minutes. Remove from oven and cut into 1 1/2  cm (2/3") diagonal slices. Bake slices at 150ºC (300ºF) for 12 to 15 minutes until crunchy. Remove to cooling rack. Keep in air tight container.