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Ingredients
- 1/3 c Pine nuts (pignoli)
- 1/4 c Miniature chocolate chips
- 1/4 ts Salt
- 1 ts Baking powder
- 1/3 c Unsweetened cocoa powder
- 1 1/4 c Cake flour
- 2/3 c Sugar
- 1 ts Vanilla
- 2 Eggs
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Directions
Yield: 24 Biscotti
Preheat oven to 350 degrees F. In a medium bowl, beat eggs with an electric mixer on high speed until fluffy. Gradually beat in vanilla and sugar until mixture is thick and lemon colored, scraping down side of bowl frequently with a rubber spatula.
With a wire whisk, fold in cake flour mixed with cocoa powder, baking powder, and salt just until thoroughly combined. Fold in chocolate chips and pine nuts.
Grease a 10x4 inch strip down center of 2 cookie sheets. Spoon half of the chocolate mixture down center of each cookie sheet to make a 3x10 inch log. Bake 30 minutes. Remove from oven but leave oven on.
Let logs cool on sheets 3-5 minutes, or just until cool enough to handle. With a serrated knife, cut each log diagonally into 12 slices. Place slices, flat sides down, on cookie sheets and return to oven. Bake 5 minutes. Turn slices over and bake 5 to 7 minutes longer, or until crisp on both sides. Remove to racks and let cool completely before storing in an airtight container.
From - 365 Great Cookies and Brownies Submitted By SANDY GAMBLE (SCG@INDIRECT.COM) On FRI, 17 NOV 1995 233849 ~0700 (MST)
Weitere Informationen zur Kategorie Biscotti.
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