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Recipe of the Week: Triple Chocolate Macademia Biscotti

December 3, 2019
By CHEF LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

In Italy, these twice baked cookies are served with a cup of espresso or cappuccino or as an after-dinner dessert with a glass of sweet wine. The secret ingredients in these scrumptious biscotti is espresso coffee. It enhances the cookie flavor and brightens the chocolate flavor. They can be made ahead and they can be frozen for up to two weeks in a seal container. Makes 48 cookies. (Chef tip: Preheat the oven and always bake cookies in the middle of the oven.)

3 cups unbleached all-purpose flour

1 cup Dutch-processed cocoa powder

Article Photos

Chef Loretta Paganini

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs, at room temperature

2 cups granulated sugar

1 teaspoon vanilla extract

1 teaspoon instant Espresso coffee

1 tablespoon Kalua or sweet liquor

2/3 cup chocolate chips

12 ounces white chocolate

1/4 cup color sprinkle

1/2 cup macadamia nuts (toasted and chopped)

Adjust the oven rack to the center and preheat the oven to 350 F degrees. Line a baking sheet with parchment paper or silicone liner.

In the bowl of an electric mixer fitted with a paddle, mix the flour, cocoa powder, baking soda, baking powder, salt, sugar. Combine the ingredients on medium-low speed and then toss in the nuts and chocolate chips.

In a separate bowl, lightly whisk together the eggs, coffee, Kalua and vanilla extract. With the mixer running on low speed, slowly add the egg mixture to the mixing bowl and mix until the dough comes together. Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand.

With flour hands, form the dough into three 10-inch logs, spaced evenly on the baking sheet.

Bake for 25-30 minutes. Remove from the oven and cool 10 minutes, reduce the temperature to 325F. Using a long serrated knife, slice the dough diagonally into 1/2-inch cookies. Arrange cookies, cut side down on a baking sheet and return to oven an additional five minutes. Turn biscotti over midway during baking and bake them a few minutes longer.

Transfer the biscotti to a rack to cool. While the biscotti are cooling, chop the white chocolate and melt it on top of a double boiler over simmering water. With flat spatula, spread white chocolate on one side of each cooled biscotti. Dust with color sprinkles. Allow the chocolate to harden. Peel the biscotti from the parchment and store in an airtight container.

 
 

 

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