Ken's Double Chocolate Biscotti

By Ken Hoyt

This recipe is a favorite with chocolate lovers. The richly flavored crisp cookie plays counterpoint to the smooth chocolate coating. Make a double batch and wrap some up for I-can't-believe-you made-these-yourself gifts! Use high-grade cocoa powder and chocolate for the best results!

Double Chocolate Biscotti

cookie batter

1 cup Sugar
1/2 cup Canola oil
1/2 cup Powdered Cocoa
2 tsps. Vanilla Extract
1 cups Walnuts, chopped
4 Egg Whites
3 cups Unbleached White Flour
1 Tbls. Baking Powder

chocolate coating

1 lb. Dark Chocolate, chopped
2 Tbls. Butter, unsalted (or vegetable shortening)

Blend sugar and oil together. Add the flavorings and mix until well incorporated. Add the walnuts and mix for 1 minute. Mix egg whites in thoroughly. Sift and measure flour. Mix baking powder with flour and add to the sugar mixture. Blend thoroughly. Cover and chill for about 2 hours
Preheat oven to 375 degrees.

Flour hands to mold dough. Make loaves that are 1/2 inch thick by 2 inches wide. No more than two loaves on a cookie sheet covered with parchment paper. Bake for 18 to 20 minutes.

Reduce the temperature of the oven to 325 degrees.

Cut loaves into one-half inch thick slices and place them on a cookie sheet with the cut edge down. Bake for 10 more minutes, more if a very dry cookie is desired.

Remove from oven and cool completely.

Melt the chocolate and butter (or shortening) together over a double boiler. Stir together until completely combined. Dip the biscotti one at time and lay on parchment paper to cool. Do not store until the chocolate has completely cooled.

You can find other recipes on my blog!

Tagged:
holidays entertaining recipes

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November 25, 2007

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About: My small business, Interior Advocate, provides design solutions for interiors. And I write about living...