Ingredients
-
1 3/4
-
1/3
-
2
-
1/2
-
6
-
3
-
1 1/2
-
8
-
1/2
-
-
-
-
-
-
Directions
Triple Chocolate Biscotti, Italian cookie good with coffee or vanilla ice cream , These are good – I’ve made them twice now I didn’t use foil, just sprayed 2 cookie sheets, and had no problem with moving them off and on Also I added about 1/4 c of sugar to sweeten them up the second time around The directions were a bit iffy, not sure about butter – I creamed it and then added the eggs and vanilla Thanks for a nice recipe , These were OK I needed to add at least 1/4 cup flour to make the dough workable (otherwise it just stuck to my hands) Also, I think they need a higher temperature or longer baking times; they were not crisp
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Steps
|
1
Done
|
Line Large Baking Sheet With Double Thickness of Foil. |
|
2
Done
|
Sift in Salt, Baking Powder, Cocoa and Flour Into a Large Bowl to Blend. |
|
3
Done
|
Beat in Eggs One at a Time and Then Vanilla. |
|
4
Done
|
Beat in Flour Mixture. |
|
5
Done
|
Stir in Chocolate and White Chocolate Chips by Hand. |
|
6
Done
|
Heap Dough Into Two Long Strips. |
|
7
Done
|
Refrigerate For 30 Minutes. |
|
8
Done
|
Bake at 350 For About 25 Minutes (until Tops Are Cracked). |
|
9
Done
|
Let Cool For 10 Minutes. |
|
10
Done
|
Reduce Heat to 300. |
|
11
Done
|
Using Foil as an Aide, Lift Logs Onto Work Surface. |
|
12
Done
|
Cut Logs Into 3/4 in Pieces; Arrange Half of Slices (cut Side Down) on Each Prepare Baking Sheet. |
|
13
Done
|
Bake Biscotti Until Just Dry to Touch (about 8 Minutes). |
|
14
Done
|
Turn Biscotti and Bake Again For Another 8 Minutes. |
