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Wednesday, March 14, 2012

biscotti dipped in chocolate

Biscotti is the perfect grown up cookie. Easy to recognize by their long crescent shape. When hard and crispy, it's perfect for dipping into your coffee.

Biscotti is baked twice, first it's shaped into a log and baked, then it's sliced on an angle and and baked a second time. Traditional biscotti contains no butter or oil and has a crispy, crunchy texture. This is the cookie you want to dip into yourcoffee. Adding just a little butter transforms this into the most addictive cookie you'll probably ever make.

128 gr  all-purpose flour
1/2 teaspoons baking powder
75 gr sugar
60 gr unsalted butter, room temperature
1/4 teaspoon salt
1 large eggs
1 tsp vanilla extract
dark or semi-sweet chocolate, for dipping/ decorating

    1. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended.
    2. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
    3. Place the log on the cutting board. Using a sharp serrated knife, cut the log into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
    4. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip a portion of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set.
    • u can add almond or pistachio to the batter . it wud be more delicious . but i dont have any in my refrigerator . 
    • if u dont want to dip ur biscotti with chocolate , then add coco chips to the batter . lets just play with our biscotti .

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