Last weekend I made biscotti for the first time! It took a while as there are many steps but the finished product was worth the effort.
I shared them with family and was told I have to make more for Christmas time beverages so I will be experimenting with other fillings soon!
Check out that bad boy! So delicious dipped in coffee or tea.
Double-Chocolate Biscotti (Recipe from Canadian Living - December 2013)
1 batch biscotti dough
1 cup - semisweet chocolate chips
1 cup - white chocolate chips
1 - egg white
6 squares - white chocolate, melted
Half square - semisweet chocolate, shaved
Stir together dough, semisweet chocolate chips and white chocolate chips until combined. Divide dough in half.
On a lightly floured surface, shape each half into a 12-inch long log. Place 2 inches apart, on parchment paper-lined baking sheet; press to flatten slightly. Stir egg white with 1 tsp water; brush generously over top of logs.
Bake in 325°F oven just until light golden and firm to the touch, about 35 minutes. Let cool on pan on rack for 10 minutes.
Transfer logs to cutting board. Using a sharp chef's knife, cut diagonally into 1/2 inch thick slices. Stand slices upright, about 1/2 inch apart, on baking sheet. Bake in 300°F oven until almost dry, about 35 minutes. Transfer to rack; let cool completely.
Dip 1 end of each biscotti in white chocolate, letting excess drip off. Place on parchment paper-lined baking sheet; sprinkle shaved chocolate over white chocolate. Refrigerate until white chocolate is set, about 20 minutes.
Make-ahead, later between waxed paper in aright container and store for up to 5 days or freeze for up to 2 weeks.
1/2 cup - butter, softened
1 cup - granulated sugar
2 - eggs
1 tsp - vanilla
2 1/2 cups - all purpose flour
2 tsp - baking powder
1/4 tsp - salt
In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. Whisk together flour, baking powder and salt; stir into butter mixture, in 2 additions, just until combined.