Biscotti
1 1/2 tsp baking powder
3/4 C sugar
1/2 c [1 stick] unsalted butter [room temp]
1/4 tsp salt
2 large eggs
dark/semi sweet chcolate
almonds [finely chopped]
Preheat oven to 350 F (177 C). Line a baking sheet with parchment paper and set aside. Whisk together the flour and biking powder in a medium bowl. Using an electric mixer, beat sugar, butter, and salt in a large bowl. Beat in the eggs, one at a time. Finally add the flour mixture and beat until blended.
Form dough into a log on the baking sheet and bake until light golden--approx. 40 minutes. Let them cool afterwards for about 30 minutes before using a serrated knife to cut the log into 1/2 in slices. Next arrange the biscotti, cut side down, on the baking sheet and bake ntil pale golden (15 minutes). Finally take the biscotti out and put on a rack to cool completely.
While it is cooling, stir the chocolate in a bowl over a saucepan of simmering water until the chocolate melts. THIS IS IMPORTANT--especially if you are an inexperienced baker such as myself, do not--whatever you do!!--melt the chocolate in the microwave. It will burn and be unusable. Second times the charm, no? Dip the end of each piece of biscotti in the melted chocolate, and place on the baking sheet for the chocolate to set. Optional--sprinkle chopped almonds on top. Refrigerate for about 35 minutes so the chocolate can become firm.
**You can make these ahead of time and store in an airtight container for up to 4 days, or wrap in foil and freeze in bags for up to 3 weeks!
For my flatmates and I, I decided to make a dipping frosting as well which was a great hit! Just simply mix milk and powdered sugar until a liquid paste is created, and happy dipping!
Adapted recipe from: http://www.lawyerloveslunch.com/2010/06/dont-judge-me-biscotti-for-dinner.html
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