How To make Chocolate Dipped Biscotti
1 c Sugar
1/2 c Butter, sweet; melted &
-cooled 2 T Pernod
1 1/2 T Bourbon
2 T Anise seed
3 lg Egg
1 c Almonds; chopped
2 1/4 c Flour
1 1/2 ts Baking powder
12 oz Chocolate chips; semi-sweet
2 T Shortening
In a large mixing bowl, stir together the sugar and melted butter. Add the Pernod, bourbon and anise seed. Beat in the eggs, then stir in the nuts. Sift the dry ingredients together. Gently stir in the dry ingredients until well incorporated. Cover with plastic wrap and chill for about three hours. Preheat the oven to 375 F. Butter two cookie sheets. Shape the dough on cookie sheets into three loaves, well spaced. Each loaf should be about two inches wide and 1/2" thick. Bake for about 20 minutes, until the loaves puff up and brown. When the loaves are cool enough to touch, cut each loaf into diagonal slices about 1/2" thick. Lay the slices on their cut sides and toast them at 375 F. for an additional 15 minutes or until lightly browned. Cool. Dip biscotti in chocolate the day they are to be served. In the top of a double boiler, melt the chocolate chips with the shortening, stirring frequently. (If you're *really* ambitious, add a little chocolate wax to get a good do on it.) Remove from heat and stir until a candy thermometer read 85 F. Holding each cookie by its bottom, gently dip the tops into chocolate. Turn immediately and allow to dry, uncoated side down, on wax paper. Repeat until all are done. ---*The Cereal Murders* Diane Mott Davidson
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Ingredients
2¼ cups flour
½ cup sugar
½ cup dark brown sugar
2 tsp baking powder
¼ tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
⅛ tsp ground cloves
3 large eggs
2 tbsp crystallized ginger
7 tbsp unsalted butter, melted
2 (3.5 oz) bars dark chocolate
Smooth dough
Preheat oven to 350°F. In a bowl, mix flour, sugars, baking powder, salt, and spices together.
In a separate bowl, lightly beat 2 of the eggs and chop the crystallized ginger. Stir in melted butter with eggs and ginger. Add the flour mixture to the egg mixture and knead until smooth dough forms.
Add half the dough to a large parchment-lined baking sheet and shape into an 11x2-inch log. Repeat with the remaining dough. Use a fork to beat the last egg with 2 tsp water. Brush tops and sides of the logs with the egg wash. Bake logs for about 25 min., or until golden brown and firm. Remove from oven, and let cool on the baking sheet for 20 min.
Biscotti
Place 1 cookie log on a cutting board. Using a serrated knife, cut the warm cookie log into ½-inch thick diagonal slices. Place slices on the baking sheet; repeat with the remaining cookie log.
Bake slices for 18–20 min., flipping halfway through. Remove from heat and let cool completely, until biscotti hardens.
Dip it
Meanwhile, break the chocolate bars and melt them in the microwave. Cook-times will vary; go slowly, stirring the chocolate every 30 seconds. Dip ¼ of each biscotti into the melted chocolate, then lay on a parchment-lined baking sheet to cool and set. When completely cooled, store in a tightly-covered container.
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Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Almond Biscotti. The long curved shape of these Almond Biscotti make them instantly recognizable. This is a traditional biscotti, which means they do not contain butter or oil. Their texture is crisp and crunchy with a sweet almond flavor that comes from pure almond extract and chunks of toasted almonds. They are especially good when dipped in melted chocolate.
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