I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Thursday, August 4, 2011

Blissful Chocolate Biscotti Mix



In a 1 qt. jar layer:

1/4 cup unsweetened cocoa powder
1-1/4 cups flour
3/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup semisweet chocolate chips
1/2 cup whole blanched almonds toasted and cooled
(To toast nuts, spread in single layer on baking sheet.  Bake 350 for 8 to 10 minutes until golden brown, stirring frequently.)
1/2 cup brown sugar
1 tablespoon espresso or 2 T instant coffee granules
1/4 cup white sugar
This fits in a 1 quart jar.

Preheat oven to 350.  Lightly grease cookie sheet.

2 eggs
1/4 c butter
2 tablespoons almond liqueur or milk (we used Kalua)
1 tsp. vanilla.

Place contents of jar in large bowl; stir until well blended.

In a separate bowl beat eggs and butter in medium bowl with electric mixer on medium speed.  Beat in Liqueur and vanilla. Add to flour mixture, stirring to form stiff dough.  Knead dough in bowl.  Divide dough in half; shape into two 12 x2 inch logs.  Place logs 3 inches apart on prepared cookie sheet.


**Bake 25 minutes or until logs are set.  Cool on wire racks 15 minutes.  Reduce hear to 300 degrees.

Slice each log diagonally into 3/4 inch thick slices.  Place biscotti cut side up, on cookie sheet.

Bake 15 minutes; turn biscotti over, bake another 10 to 15 minutes or until surface are dry.

Remove to wire racks; cool completely.

Makes about 2 dozen.

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