Thursday, September 15, 2005
Chocolate Chip Biscotti - here now, France tomorrow
I borrowed Alice Medrich's Chocolate and the art of low-fat dessert because I heard it was out of print. I also made a marble cake from that book before with outstanding results so I was eager to check out other low-fat recipes. This skinny epicurean sure can use with some moderation.
As I poured through the book, I made mental notes of which ones to make next. As it turned out, since I would be sending my sister a care package, what travels better than the ever-hardy biscotti?
It was a simple reciple and took me less than 1/2 hour to put things together. Comments? I had managed only to get 15 biscotti per loaf. They were very crunchy and sweet. Absolutely perfect with a cup of americano.
Alice Medrich's Chocolate Chip Biscotti
2 cups sifted all-purpose flour (8 oz)
1/2 tsp baking soda
1/4 tsp salt
3/8 cup sugar
3/8 cup light brown sugar
1 tsp vanilla sugar
1/2 cup chopped walnuts (2 oz)
2/3 cup semisweet chocolate chips
Preheat oven to 300F / 150C. Line a large baking sheet with parchment paper.
Place flour, baking soda and salt into a small bowl. Stir with a whisk to combine. Set aside.
In a medium mixing bowl, beat eggs with sguars and vanilla until well combined. Beat in flour just until combined . Stir in the nuts and chocolate chips. Mixture will be thick and sticky. Trust me, it's really sticky.
Use a large spoon to scoop batter onto the baking sheet, dividing it evenly into 2 logs. Logs must be at least 2.5 inches apart. As Alice warns, this will be a slightly messy process. Use the bakc of the spoon to even the sides and edges and smoothen the top of the loaf. Bake for 35 minutes. Remove from oven and cool loaves for 10 minutes on the pan. Leave the oven on.
Carefully peel the paper off the bottom of the loaves. Slice on the diagonal with a sharp serrated knife into 1/2" slices. I could only manage 15 on one loaf (though Alice somehow got 25-30 per loaf). Arrange the slices directly on the oven racks and bake for additional 12 minutes per side.
Cool biscotti completely on rackes before stacking or storing. They become more tender after 2 or 3 days stored in an airtight container. Alice also shared that the biscotti may be stored, airtight, at room temperature for several weeks. They will remain dry and very crunchy. I suppose a toast in the oven will make the biscuits crunchy again anyway, if they get soft somehow.