Chocolatier
Vassileva, Silvia
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 Chocolatier

Godiva Biscotti
Created by Michael Kiernan, Executive Chef, Ark Restaurants, New York

2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
3 large eggs
1/4 cup sugar
3/4 cup brown sugar
Grated rind [zest]of one orange
4 teaspoons Godiva Liqueur
1 cup coarsely chopped almonds
3/4 cup chopped hazelnuts
3/4 cup pine nuts
1 large egg, lightly beaten for egg wash
Godiva Liqueur

Sift together the flour, baking powder and salt; set aside. Beat the eggs
until light, add the sugar gradually and beat until the mixture is ribbony,
about 10 minutes. Stir in the orange rind and Godiva Liqueur. Add the
sifted ingredients and blend on low speed until incorporated. Fold in the almonds, hazelnuts and pine nuts until blended.
With lightly floured hands, form 3 loaves, each 12 inches long and 2 inches wide; place on a buttered baking sheet and brush with egg wash. Bake in a preheated 350-degree F. oven for 20 minutes until lightly golden.
Remove from the oven, and using a serrated knife, immediately cut diagonally into 3/4 inch slices. Lay the slices on their sides on a sheet pan, return to the oven and bake for 6 minutes on each side or until golden
brown. Remove from the oven, cool and store in a tightly covered
container. Serve drizzled with additional Godiva Liqueur.
Yield: 4 dozen cookies