Recipe#8048

Title: Biscotti 27

From: "David Van Ess" cnvaness@worldnet.att.net 
 Newsgroups: rec.food.recipes 
 Subject: Chocolate Biscotti 
 Date: 29 Mar 1998 09:12:45 -0700 
 Message-ID: <19980329070545.AAA20508@hpcustomer> 

3 cup flour
 3/4 cup sugar
 1/2 cup firmly packed brown sugar
 1 Tbsp baking powder
 3/4 tsp. salt
 3 oz. unsweetened baking chocolate, melted and cooled
 3 large eggs
 1/3 cup olive oil
 2 Tbsp each orange juice and rum
 1 Tbsp grated orange peel
 1 tsp. vanilla
 1 cup semisweet chocolate baking chips
 1 cup chopped pecans, walnuts or almonds
 12 oz. white chocolate
 1 Tbsp vegetable shortening
 In a large bowl, combine flour, sugars, baking powder and salt.
 Add melted unsweetened chocolate, eggs, oil, juice, rum, peel and
 vanilla; stir to combine. Add baking chips and nuts; mix until
 dough is well blended.  Quarter dough; shape into 4 logs, each
 about 2 1/2" wide by 14" long.  Place 2 logs on each of 2 lightly
 oiled (10 x 15") baking pans. Bake logs in a 350* oven until just
 firm to touch, about 20 min. Cool logs slightly in pans; using a
 serrated knife, cut diagonally into 1/2" wide slices.
 Place slices cut side down on pans; bake until crisp, about 15 min.
 more.  Cool cookies.  Meanwhile, in a double boiler melt white
 chocolate and shortening over hot water, stirring until smooth (or
 heat in a nonmetal bowl in a micro oven on 100 percent power for
 15 sec. at a time, stirring after each interval, until soft and
 smooth, about 1 1/2 min. total). Dip 1 end of each cookie about 1"
 into white chocolate to coat. Lay cookies on wire racks until firm;
 chill to speed process. Serve, or wrap airtight to store up to 2
 days; freeze for longer storage.  Makes 6 dozen.  Recipe from SUNSET
 magazine.