CHEF JEFF — ONE BYTE AT A TIME: Chocolate BiscottiThese crisp Italian biscuits are great for dunking in coffee.
These crisp Italian biscuits are great for dunking in coffee.
1¾ cups all-purpose flour
2/3 cup Dutch process cocoa powder
2 teaspoons baking powder
1¼ cups sugar
1½ cups walnuts
4 large eggs
1 teaspoon vanilla extract
Set rack at middle level of the oven and preheat to 325 degrees. Mix flour, cocoa, baking powder and salt and sift into a mixing bowl. Stir in sugar and nuts. Whisk eggs and vanilla and stir into flour mixture to form dough. On a lightly floured surface, press dough together. Divide dough in half and roll each half into a log the length of your pan. Place each log on the pan and flatten slightly. Bake for about 30 minutes, until well risen and firm. Cool logs in the pan.
Cut into ½-inch thick slices with a sharp serrated knife. Replace, cut side down, on paper-lined pans and bake again for 20 minutes, until dry and crisp.
Yield: About 4 dozen.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.