Espresso Yourself
Espresso Yourself
Angel Turner...
Buy This at Allposters.com
 

 

 

 

 

 

www.SurLaTable.com 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Cookie Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Chocolate Chip and Almond Biscotti

 

 

Stonewall Kitchen, LLC
Shop Barefoot Contessa Pantry 

"Cookies are made of butter and love."
~ Norwegian Proverb


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


 

[Flag Campaign icon]

 

 

 

 

 

Espresso with Biscotti
Espresso with Biscotti
Michael Paul
Buy This at Allposters.com

 

 

 

 

 

 

 

FLAVIA - think fresh!


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Espresso Drinks in Italian Mugs, Seattle, Washington, USA
Espresso Drinks in Italian Mugs...
John & Lisa...
Buy This at Allposters.com
 

 


La Belle Cuisine

 


Chocolate Chip and Almond Biscotti

Maida Heatter's Brand-New Book of Great Cookies

by Maida Heatter, 1995, Random House

Alibris

From the Author’s Note in Maida Heatter’s Book of Great Chocolate Desserts:
"…There is one recipe, from Maida Heatter’s Brand-New Book of Great Cookies, that many people have told me is their number-one favorite [Chocolate Chip
and Almond Biscotti]… I wish you all HAPPY CHOCOLATE.”

This is it!

“Irresistible. Awesome. With a huge, tremendous (there can’t be too
much of a good thing) amount of chocolate chips. Chocolate chips
never had it so good.”

About 40 biscotti

6 ounces (1 1/4 cups) whole blanched
(skinned) almonds)
2 cups sifted unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup minus 2 tablespoons
granulated sugar
12 ounces (2 cups) semisweet
chocolate morsels
2 eggs graded “large”
1 teaspoon vanilla extract
2 tablespoons whiskey or brandy

First toast the almonds in a single layer in a shallow pan in a 350-degree
[F] oven for 12 to 15 minutes, shaking the pan a few times, until the
almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
Adjust two racks to divide the oven into thirds and preheat the oven to
375 degrees [F]. If possible, use cookie sheets with two or three flat
edges; otherwise use any sheets upside down. Line the sheets with
baking parchment or aluminum foil, shiny side up, and set aside.
Sift together into a large bowl (preferably one with flared rather than
straight sides) the flour, baking soda, baking powder, and salt. Add
the sugar and stir to mix.
Place about 1/2 of these dry ingredients in the bowl of a food processor
fitted with the metal chopping blade. Add about 1/2 cup of the toasted
almonds and process for about half a minute until the nuts are fine and powdery.
Add the processed mixture to the sifted ingredients in the large bowl. Add
the remaining toasted almonds and the chocolate morsels and stir to mix.
In a small bowl beat the eggs with the vanilla and whiskey or brandy just
to mix.
Add the egg mixture to the dry ingredients and stir until the dry ingredients
are moistened (I stir with a large rubber spatula). Be patient.
Place a length of baking parchment or wax paper on the counter next to
the sink. Turn the dough out onto the parchment or wax paper. Wet
your hands with cold water – do not dry them – and press the dough
into a round mound.
With a long, heavy, sharp knife cut the dough into equal quarters.
Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 1/2 inches wide, and a generous 1/2 inch high (you
will press the dough into shape, more than roll it). The ends of the strips should be rounded rather than squared.
Place two strips crosswise on each of the lined sheets.
Bake for 25 minutes, reversing the sheets top to bottom and front to
back once during the baking.
Remove the sheets from the oven and slide the parchment or foil off
the sheets. With a wide metal spatula transfer the baked strips to a large
cutting board and let them cool for 20 minutes.
Reduce the oven temperature to 275 degrees [F].
With a serrated French bread knife, carefully cut on a sharp angle into
slices about 1/2 inch wide. This is tricky; cut slowly with a sawing
motion. Place the slices, cut side down, on the two unlined sheets.
Bake the two sheets, turning the slices upside down and reversing the
sheets top to bottom and front to back once during baking. Bake for about
25 minutes (depending on the thickness of the biscotti) until thoroughly
dry. Turn the oven heat off, open the oven door, and let the biscotti cool
in the oven.
When cool, store in an airtight container.


Featured Archive Recipes:
Cranberry Pistachio Biscotti
Gingerbread Biscotti
Marcel Desaulnier's
Sambuca Almond Biscotti



Index - Cookie Recipe Archives
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2011 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 13, 2011.