Biscotti Toscani Good Recipes

Friday, December 10, 2010

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Biscotti Toscani

"These two times baked cookies have a sensitive flavor, great with vanilla ice-cream, tea, frozen yogurt, or cappuccino."

Ingredients :

1/3 cup butter
three/four cup white sugar
2 eggs
1 teaspoon vanilla extract
1/four teaspoon almond extract
2 teaspoons orange zest
2 1/4 cups all-purpose flour
1 half teaspoons baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup toasted almond pieces

Instructions :

Prep : 25M	Cook : 42M	Ready in : 1H30M

Preheat the oven to 325 tiers F (165 ranges C). Grease and flour a massive baking sheet.
In a large bowl, cream butter and sugar till light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed combination till simply mixed. Mix in almonds. Divide dough into two pieces. Form into long flat loaves approximately half inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.
Bake in preheated oven for 25 mins, or till a light golden brown. Cool on a wire rack for 5 minutes.
With a serrated knife, reduce diagonally into slices approximately half of inch thick. Lay the slices flat on the baking sheet. Bake for 10 mins, turning over once. Transfer to a wire rack to chill.
Place chocolate chips right into a small, microwave-secure bowl. Melt chocolate within the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one aspect of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight field.

Notes :

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