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Wednesday, September 4, 2013

Biscotti dipped in chocolate

I like Biscotti with Tea and so I decided to give it a try at making my own.

 2 ¾ cups all purpose flour
 1 ½ cup of sugar
 1 ½ teaspoon baking powder
 1 teaspoon of salt
 2 eggs
 2 egg yolks
 6 tablespoons butter, melted
 1/3 cup of coffee grounds
 1 cup of coarsely chopped almonds (optional)
 Magic shell
1. Preheat oven to 325 degrees F. lightly grease two cookie sheets; set aside. In bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Place egg eggs and egg yolks in the well and stir into flour mixture. Add butter and, if desired add almonds or any nut. Stir in the coffee grounds; stir until dough starts to form a ball.
 2. Turn dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14 inch long loaf. Place loaves about three inches apart on prepared cookie sheets; flatten loaves slightly until about 1½ inches wide. Bake 25 to 30 minutes or until firm and lightly brown. Cool on cookie sheets for 15 minutes.
 3. Transfer bakes loaves to a cutting board. Use a serrated knife to cut each loaf diagonally into ½ inch slices. Place slices on cookie sheets. Bake for another 10 minutes. Turn slices over; bake for 10 minutes. 
4. Let cool before dipping or brushing magic shell on either half or entire sliced biscotti and place into fridge until desired time to consume.


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