Tuscan Almond Biscotti recipe

[Guest guest]

I found this on the net last year. They are very good.

Source: Great Food Great Beer The Anheuser Busch Cookbook

Donna

 

Tuscan Almond Biscotti

 

12 ounces bittersweet or semisweet chocolate, chopped

3/4 cup (1-1/2 sticks) unsalted butter, cut into chunks (salted works, just cut

the salt to 1/4 tsp.

1-1/2 cups sugar

3 large eggs

2 teaspoons vanilla extract

21/4 cups all-purpose flour

11/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 to 10 ounces coarsely chopped white chocolate or 2 cups white chocolate

chips

 

1 Preheat the oven to 325°F. Lightly butter one or two 15-by-12-inch baking

sheets or line with parchment paper, (I use a silpat)

 

2 In a large heatproof bowl set over a pan of barely simmering water (but

not touching it), melt the bittersweet chocolate and butter, stirring until

smooth, about 5 minutes. Remove the bowl from over the water and whisk in

the sugar, eggs, and vanilla.

 

3 In another bowl, combine the flour, baking powder, baking soda, and salt,

stirring with a whisk. Add the flour mixture to the chocolate mixture and

stir until well blended. Stir in the white chocolate. Cover and refriger­

ate until firm, at least 1 hour.

 

4 Shape the chilled dough into 2-inch balls and place about 3 inches apart

on the prepared baking sheet(s). Bake until the cookies are set at the edges

but still soft

 

in the center, 12 to 15 minutes. (If baking more than one pan at a time,

switch pan positions halfway through bak­ ing.) Let cool for 5 minutes on

the pans, then transfer to wire racks and let cool completely.

Makes about 28 cookies

 

 

 

 

Through violence, you may 'solve' one problem, but you sow the seeds for

another. Dalai Lama