Wednesday, December 16, 2009
2 1/2 C Flour
1 C Cocoa Powder
1 t instant coffee granules
Pinch of salt
1/2 t Baking Soda
3/4 t Baking Powder
4 Eggs, plus one beaten for brushing on biscotti logs
1 1/2 C Sugar
1 C Toasted Pecans, roughly chopped (optional)
Preheat oven to 350 degrees.
In a bowl, place flour, cocoa powder, coffee granules, salt, baking powder and baking soda. Whisk together so well blended, set aside.
Beat eggs lightly in with a mixer, add sugar, beat until blended. Beat in flour mixture until mixed well. Divide dough in half and make a log out of each approximately 12 inches long, (but you can make the log as large or as small as you want this will determine how big your biscotti are, a thinner log will yield smaller biscotti and so on), place logs on a large baking sheet lined with parchment paper. Spread out log til its about 1/2 to 3/4 inch high. brush tops with egg.
Bake for 20 minutes or until firm to the touch. Let cool and cut on an angle into slices. Return cut slices, standing, to a parchment lined baking sheet. Bake for 15-20 more minutes. A longer cooking time will make a crisper biscotti. Cool and serve!
You can also drizzle with white chocolate if desired. To melt white chocolate place 1 C white chocolate chips in a pyrex measuring cup, microwave for one minute, stir, continue to microwave in 30 second intervals until completely melted. d
Background: These biscotti are not the ones my Nonnie used to make but are delicious just the same. They are a rich dark chocolate that is not too sweet. They are great with red wine. xo