• 2/12 Nat Biscotti Day - 5

    From Dave Drum@1:3634/12 to All on Fri Feb 10 11:45:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate - Orange Biscotti
    Categories: Breads, Chocolate, Citrus, Nuts
    Yield: 25 servings

    315 g A-P flour
    60 g Unsweetened cocoa powder
    2 ts Baking powder
    2 ts Instant espresso powder
    1/2 ts Salt
    115 g Unsalted butter
    250 g Sugar
    2 ts Vanilla
    1 Fine grated zest of orange
    2 lg Eggs
    1 c Hazelnuts

    Set oven @ 175ºC/350ºF. Line a baking sheet with
    parchment paper.

    Using an electric mixer, beat the butter and sugar
    together until creamy.

    Add eggs, orange zest and vanilla paste. Mix until

    In a medium bowl, whisk together the cocoa powder,
    all-purpose flour, baking powder, espresso powder and

    Add the flour mixture bowl and mix on low speed until
    combined, scraping down the sides of the bowl as needed.

    Mix in the hazelnut and mix until combine.

    Shape the dough use your hands to shape the dough into a log.

    Place the log on baking sheet. Use your hands to flatten
    the dough log until they are about 3/4 inch thick.
    Gently press the side and ends of the log to even them
    out and flatten them.

    Bake for 20 - 25 minutes, until lightly golden and the
    centre of the log is almost firm and bounces back when

    Let the log cool on the baking sheet for 30 minutes.

    Use a sharp knife to cut logs into biscotti shape, on
    the diagonal.

    Place the biscotti, cut side up, on a baking sheets.

    Bake for 16 more minutes, until dry.

    The centres of the biscotti will be slightly soft and
    will crisp as they cool.

    Enjoy biscotti with hot espresso.

    Store biscotti in a airtight container at room
    temperature for 1 - 2 weeks or in the freezer for 3

    Santy Coy; Sydney AU

    RECIPE FROM: https://cookpad.com

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  • From Dave Drum@1:3634/12 to All on Sun Feb 11 14:03:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mexican Chocolate Walnut-Cherry Biscotti
    Categories: Chocolate, Chilies, Nuts, Fruits
    Yield: 30 servings

    2 3/4 c A-P flour
    2 c Sugar
    1 c Dutch-processed cocoa
    1 1/2 ts Baking soda
    1 1/2 ts Ground cinnamon
    1/2 ts Cayenne pepper
    6 lg Eggs; room temp, divided
    - use
    2 ts Vanilla extract
    1 1/2 c Chopped walnuts; toasted
    1 c Semisweet chocolate chips
    1 c Maraschino cherries; drained
    - halved

    Set oven @ 325ºF/165ºC.

    Whisk the first 6 ingredients. In another bowl, whisk 5
    eggs and vanilla; stir into dry ingredients. Stir in
    walnuts, chocolate chips and cherries. Transfer to a
    lightly floured surface; knead gently until dough forms
    (dough will be sticky).

    Using floured hands, divide dough into 3 portions. Shape
    each portion into an 8" X 3" rectangle on parchment
    lined baking sheets. Beat remaining egg; brush over
    tops. Bake until firm to the touch, 30-35 minutes. Cool
    on pans on wire racks until firm, 10-15 minutes.

    Reduce oven setting to 300ºF/150ºC. Transfer baked
    rectangles to a cutting board. Using a serrated knife,
    cut diagonally into 3/4" slices. Place on baking sheets,
    cut side down. Bake until crisp, 10-12 minutes on each
    side. Remove from pans to wire racks to cool completely.
    Store in an airtight container.

    Nancy C. Evans, Phoenix, Arizona

    Makes: about 2-1/2 dozen

    RECIPE FROM: https://www.tasteofhome.com

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