Review-Chocolate Dipped Hazelnut Biscotti

[Guest guest]

I'm afraid to make them. I would eat all of them up. The recipe looks delish.

Donna

Sent via BlackBerry from T-Mobile

 

 

Maureen <ailanthus

 

Fri, 14 Mar 2008 06:25:09

 

Review-Chocolate Dipped Hazelnut Biscotti

 

 

Char, these are really lovely--Thank you so much for sharing the recipe.

They taste so rich and the texture is perfect. I liked them best

before they were dipped, and my partner liked them best with the

chocolate, but we both loved them. Thanks again! Peace, Mo

 

Chocolate Dipped Hazelnut Biscotti

 

1 cup hazelnuts

2 cups whole-wheat pastry flour

1 cup unbleached flour

1 tablespoon baking powder

1/2 teaspoon salt

2/3 cup maple syrup

2/3 cup safflower oil, divided

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

2 cups vegan chocolate chips

 

Place the hazelnuts on a cookie sheet and bake at 325 degrees for 15

minutes or until fragrant. Remove the hazelnuts from the oven and

increase the temperature of the oven to 350 degrees.

 

Allow the hazelnuts to cool slightly, then place them on a towel,

enclose them with the towel, and rub the hazelnuts with the towel to

loosen their skin. Transfer the hazelnuts to a cutting board, roughly

chop them, and set aside.

 

In a large bowl, stir together both types of flour, baking powder, and

salt. In a small bowl, place the maple syrup, 1/2 cups safflower oil,

vanilla, and almond extract, and whisk well to combine. Add the wet

ingredients to the dry ingredients and stir well to combine. Fold the

chopped hazelnuts into the dough.

 

Line two cookie sheets with parchment paper and set one aside for later use.

 

On the remaining cookie sheet, shape the dough into two logs that are 2

1/2 inches wide. Bake at 350 degrees for 30 minutes or until golden

brown and feel firm and dry. Remove them from the oven and allow them to

cool slightly.

 

When cool enough to handle, transfer the logs to a cutting board, and

cut diagonally into 1/2-inch thick slices. Divide the slices between the

two cookie sheets, standing them upright, and spacing them an inch

apart. Bake an additional 15 to 20 minutes or until dry and crisp. Allow

cookies to cool.

 

While the cookies are cooling, prepare the chocolate coating. In the top

of a double boiler, place the chocolate chips and remaining 2 tablespoon

safflower oil, and cook over low heat until chocolate chips have melted.

Stir the melted chocolate chip mixture until smooth.

 

Dip one of the cut sides of each biscotti into the melted chocolate and

thenplace them chocolate-side up on a rack. When you have finished

coating all of the biscotti, place the rack in the refrigerator to allow

the chocolate coating to harden fully. Store the biscotti in an airtight

container.

Yields 20 to 24 biscotti.

 

[Guest guest]

Char, these are really lovely--Thank you so much for sharing the recipe.

They taste so rich and the texture is perfect. I liked them best

before they were dipped, and my partner liked them best with the

chocolate, but we both loved them. Thanks again! Peace, Mo

 

 

 

Chocolate Dipped Hazelnut Biscotti

 

1 cup hazelnuts

2 cups whole-wheat pastry flour

1 cup unbleached flour

1 tablespoon baking powder

1/2 teaspoon salt

2/3 cup maple syrup

2/3 cup safflower oil, divided

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

2 cups vegan chocolate chips

 

Place the hazelnuts on a cookie sheet and bake at 325 degrees for 15

minutes or until fragrant. Remove the hazelnuts from the oven and

increase the temperature of the oven to 350 degrees.

 

Allow the hazelnuts to cool slightly, then place them on a towel,

enclose them with the towel, and rub the hazelnuts with the towel to

loosen their skin. Transfer the hazelnuts to a cutting board, roughly

chop them, and set aside.

 

In a large bowl, stir together both types of flour, baking powder, and

salt. In a small bowl, place the maple syrup, 1/2 cups safflower oil,

vanilla, and almond extract, and whisk well to combine. Add the wet

ingredients to the dry ingredients and stir well to combine. Fold the

chopped hazelnuts into the dough.

 

Line two cookie sheets with parchment paper and set one aside for later use.

 

On the remaining cookie sheet, shape the dough into two logs that are 2

1/2 inches wide. Bake at 350 degrees for 30 minutes or until golden

brown and feel firm and dry. Remove them from the oven and allow them to

cool slightly.

 

When cool enough to handle, transfer the logs to a cutting board, and

cut diagonally into 1/2-inch thick slices. Divide the slices between the

two cookie sheets, standing them upright, and spacing them an inch

apart. Bake an additional 15 to 20 minutes or until dry and crisp. Allow

cookies to cool.

 

While the cookies are cooling, prepare the chocolate coating. In the top

of a double boiler, place the chocolate chips and remaining 2 tablespoon

safflower oil, and cook over low heat until chocolate chips have melted.

Stir the melted chocolate chip mixture until smooth.

 

Dip one of the cut sides of each biscotti into the melted chocolate and

thenplace them chocolate-side up on a rack. When you have finished

coating all of the biscotti, place the rack in the refrigerator to allow

the chocolate coating to harden fully. Store the biscotti in an airtight

container.

Yields 20 to 24 biscotti.