Biscotti? From Scratch? Yes, Please.

7 Nov
One of my suitemates received a Magic Bullet as a graduation gift. She had never used it in the 2 years since she got it. Last year, she had an excuse as we had no kitchen. But this year, we knew we had to use it somehow. We scoured websites and food blogs to find a recipe in which we could use a Magic Bullet. Then we found this biscotti. We took down the box from its storage space, dusted off the box and brought out the holy grail.

And I just need to say, the Magic Bullet is AWESOME! We were so excited to use it and it did not let us down. So, chocolate hazelnut biscotti. It was actually surprisingly easy to make. This recipe was adapted from this William Sonoma website. This made a little over 30 biscotti, which were consumed very quickly. (I have mentioned we like chocolate?)

INGREDIENTS:
Cookie:
  • 4 oz. semisweet chocolate, coarsely chopped
  • 1 cup light brown sugar, packed
  • 1.75 cups unbleached all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1 tsp. baking soda
  • .25 tsp. salt
  • 3 eggs
  • 1.25 tsp. vanilla extract
  • 1 cup hazelnuts, toasted and coarsely chopped
  • Chocolate Coating:
  • 8 oz. semisweet or bittersweet chocolate, chopped
  • 2 tsp. vegetable shortening
DIRECTIONS:
Step 1. Preheat over to 300 degrees.
Step 2. Combine the semisweet chocolate and brown sugar in the MAGIC BULLET! until the mixture is very fine. You’ll need to do this one batch, 1 oz. chocolate and .25 cups light brown sugar, at a time.
Step 3. Sift together the flour, cocoa, baking soda and salt into a bowl; set aside.

Step 4. In a large bowl, combine the eggs and vanilla extract. Using an electric mixer set on medium speed, beat to blend. Reduce the speed to low and mix in the sugar and flour mixtures until a stiff dough forms, adding the hazelnuts when the dough is about half mixed. The dough becomes really stiff and our mixer had some trouble dealing with it, so if you have a stand mixer, use it!

Step 5. On a floured surface, divide the dough in half. Form each half into a log 12 inches long. Transfer the logs to the prepared baking sheet, spacing them well apart, and pat to even the shapes.

Step 6. Bake until almost firm to the touch, about 50 minutes.

Step 7. Remove from the oven and let cool for 10 minutes.



Step 8. Transfer the logs to a work surface. Using a serrated knife, cut logs on the diagonal into slices 1/2 to 3/4 inch thick. Arrange the slices, cut side down, on the baking sheet.


Step 9. Bake for 25 minutes.

Step 10. Turn the slices over and bake until crisp and dry, about 25 minutes more. Turn off the oven and let the biscotti cool completely in the oven with the door slightly ajar.

Step 11: While the biscotti cools, make the chocolate coating.
(a) In the top pan of a double boiler, combine the chocolate and shortening.
(b) Place over but not touching simmering water in the lower pan and melt, stirring occasionally, just until smooth. Remove from the heat.

Step 12. Dip one side of the cooled cookies in the hot chocolate coating and set, chocolate side up, on a baking sheet. Refrigerate until set. Store in an airtight container in the refrigerator for up to 2 weeks (ours were gone in about 3 days).

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