Barbara's Milk Chocolate Biscotti
cookies
1 blanched almonds; (7 ozs) skinned
7 oz milk chocolate - (heatter uses
1 hershey's symphonybar)
1 3/4 cup sifted unbleached flour
1 teaspoon baking soda
1/8 teaspoon salt
1/3 cup unsweetened cocoa powder - (heatter; uses
1 dutch-process cocoa)
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
Recipe by: Maida Heatter's Brand-New Book of Great Cookies Toast the almonds in a shallow pan in a preheated 350- degree oven for 12 t
Cut or break the chocolate into small pieces and place it in the bowl of a
Sift together the flour, baking soda, salt, cocoa and sugar. Add about 1 cu
In a large bowl, mix together the processed ingredients with the remaining
In a small bowl, beat the eggs with the vanilla just to mix. With a large r
Now place two 20-inch lengths of plastic wrap on the work surface.
To shape two loaves, spoon a strip of the dough down the middle of each pie
Transfer to a cookie sheet and place in the - Freezer for about 2 hours (or a
To bake, adjust two racks to divide the oven into thirds. Preheat oven to 3
To transfer the frozen dough to the sheets (the dough may still be a bit sticky; if so, it is okay ), open the two long sides of plas
Bake the strips in the preheated oven for 1 hour, reversing the sheets top
After 1 hour of baking, reduce the oven temperature to 275 degrees and remo
Use a pot holder or a folded towel to hold one of the hot strips in place,
Repeat with the second strip. Place the slices, standing upright, on unline
Return to oven to bake at 275 degrees for 40 minutes, reversing the sheets
Let cool and store in an airtight container.
Per biscotto: 80 calories, 2 gm protein, 11 gm carbohydrates, 4 gm fat, 17
After mixing and being shaped, the dough has to spend about 2 hours in the
Yield: 6 servings
