Posted these before but my favourite biscotti:
BONNIE’S ESPRESSO BISCOTTI
½ cup unsalted butter, room temperature
1 ½ cup granulated sugar
2 eggs
1 tsp. vanilla
3 cups all purpose flour
1 ½ tsp. baking powder
2 tbsp. instant espresso / instant regular coffee, crushed finely
1 tbsp. grated orange rind
½ cup chopped semi-sweet chocolate
½ cup toasted chopped almonds or hazelnuts
Topping:
¼ cup granulated sugar
2 tsp. cinnamon
Line 2 baking sheets with parchment paper.
Cream butter with sugar until light, beat in eggs and add vanilla.
Sift or mix flour with baking powder, stir in espresso powder, orange rind, chocolate and nuts.
Stir into batter and mix only until dough comes together
Divide dough in half and shape into logs about 12 inches by 2 inches
Place on prepared baking sheets and bake in 350F oven for 30-35 minutes. Remove logs to cool and reduce oven temp to 325F.
Place logs on cutting board and cut each into about 20 slices on the diagonal, ½ inches thick.
Place cookies cut side up on baking sheet, sprinkle with topping on both sides of each cookie.
Bake cookies 15 minutes, then turn cookies and bake another 5 minutes on other side.
Makes about 40 cookies.
Jean’s notes-
* First baking is until logs are firm to the touch
* Can use chips instead if in a hurry but the PC Bittersweet chocolate (large bars) chopped up is the best
* Put the topping in a pie plate and dredge the cut cookies, both sides then place them standing on the cookie sheet so you don’t have to flip them.
* Use chef’s knife to cut the cookies
And this one from epicurious -
http://www.epicurious.com/recipes/food/ ... tti-102706