Recipe#8059

Title: Biscotti 38

From: jeanette@NOSPAMdirect.ca (jeanette) 
 Newsgroups: rec.food.baking 
 Subject: Biscotti 
 Message-ID: <36dd2649.828246548@news.direct.ca> 
 Date: Tue, 02 Mar 1999 18:02:54 GMT 

Yield: 36 servings
 2 cups flour
 1 cup sugar
 1/2 teaspoon baking soda
 1/2 teaspoon baking powder salt
 1/2 teaspoon cinnamon
 1/2 teaspoon cloves, ground
 1/4 cup strong and cold espresso
 1 tablespoon strong and cold espresso
 1 tablespoon milk
 1 teaspoon milk
 1 egg yolk, large
 1 teaspoon vanilla
 3/4 cup hazelnuts; toasted, skinned and chopped
 1/2 cup chocolate chips, semisweet
 To toast & skin hazelnuts, put in one layer in preheated 350 F oven
 for 10 to 15 minutes or until they are colored lightly and skins
 blistered. Wrap the nuts in a kitchen towel and let them steam for
 1 minute. Rub the nuts in the towel to remove as much skin as
 possible and let them cool.
 In the bowl of an electric mixer fitted with the paddle attachment,
 blend the flour, the sugar, the baking soda, the baking powder,
 the salt, the cinnamon and the cloves until the mixture is combined
 well.  In a small bowl whisk together the espresso, the milk, the
 yolk and the vanilla, adding the mixture to the flour mixture ,
 beating until a dough is formed, and stir in the hazelnuts and
 chocolate chips. Turn out the dough onto a floured surface, knead
 it several times and halve it. Working on a large buttered and
 floured baking sheet, with floured hands, form each piece of dough
 into a flattish log 12 inches long by 2 inches wide and arrange
 the logs at least 3 inches apart on the sheet. Bake the logs in
 the middle of a preheated 350 F oven for 35 minutes and let them
 cool on the baking sheet on a rack for about 10 minutes. Reduce
 the oven temperature to 300 F. On a cutting board, cut the logs
 crosswise on the diagonal into 3/4 inch slices , arrange the
 biscotti, cut sides down, on the baking sheet, and bake them for
 5 to 6 minutes on each side, or until they are pale golden. Transfer
 the biscotti to racks to cool and store them in airtight containers.
 MAKES: about 32