posted by Fruffy 12-15-100 10:07 AM
White and Dark Chocolate Biscotti
Marcy Goldman from her site Baker Boulanger
1/2 cup unsalted butter, melted, still warm
1/2 cup cocoa measured then sifted
3/4 cup white sugar
1/2 light brown sugar, packed firmly
2 teaspoons vanilla
2 tablespoons double-strength coffee or espresso
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 1/4 cups all purpose flour
1 1/2 cups white chocolate, in coarse chunks
1/2 cup semi-sweet chocolate in coarse chunks
1 cup macadamias or pecans - coarsely chopped (optional)
1 cup chocolate covered raisins (optional)
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a large mixing bowl, stir the warm, melted butter with the cocoa. Blend in white sugar and brown sugar. Blend in eggs, vanilla and coffee.
In a separate bowl, blend salt, baking powder, baking soda and flour. Stir into wet batter, then fold in white, semi-sweet chocolates, nuts and raisins. Spread out onto prepared baking sheets to about 8 by 4 inches. Bake until top seems set, around 25-35 minutes. Let cool 15 minutes.
Transfer to a board and cut, on the diagonal, into wedges 1/2 to 3/4 inch thick. Reduce oven heat to 325. Transfer cookies to baking sheets and return to oven. Bake 15-20 minutes to dry, turning once midway to brown evenly. Since cookies are dark, it is difficult to see when they are done. They should seem almost dry to the touch when ready. You can spread or drizzle on melted white chocolate on one side of these baked cookies for a more gourmet look.
Makes 28-32, depending on size
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