How To Use Up Your Copious Free Time

Volunteer to provide goodies for the bake sale.

NOS's school is afforded use of the "community booth" at the Farmers Market for one Saturday. (Every school gets it for one Saturday, the dates determined by chance) So I volunteered to make my world-famous Mocha - Chocolate Chip Biscotti (which is why I have been out of the loop and will remain so for a little while) is the recipe:

1 cup UNBLEACHED all purpose flour (I like King Arthur, but Pillsbury is good also)
1/4 cup unsweetened Dutch-process cocoa powder (I like Droste)
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, (room temp.)
1/4 cup sugar
2 tablespoons light brown sugar
1 large egg
2 tablespoons freshly brewed espresso, cooled
1/2 cup semisweet chocolate chips (I like Ghirardelli)

Preheat oven to 350 degrees F. and butter a large baking sheet. In a bowl whisk together flour, cocoa powder, baking powder, and salt.
In another bowl with an electric mixer cream the butter and sugars until light and fluffy. Add egg and espresso and beat until combined. Stir in flour mixture until a stiff dough is formed. Stir in chips.

On baking sheet with floured hands form dough into 2 (9-inch) long logs and bake in middle of oven until slightly firm to the touch, about 12-13 minutes. Cool biscotti on baking sheet on a rack for 15 minutes. In a cutting board with a serrated knife cut logs diagonally into 1/2-inch-thick slices.

Arrange biscotti, a cut side down, on baking sheet and bake until crisp, about 10-15 minutes, depending how crunchy you like them. (The ones you intend to dip ought be crunchier so your espresso or Vin Santo doesn't get crumbs...the ones you eat straight should merely be crunchy, not jawbreak-y)

Cool biscotti on rack. Biscotti may be made 1 week ahead and kept in airtight containers, or 1 month ahead and frozen.



--erica said…
Just printed this one out.
Very glad you have free time to give out recipes! :)
Badger said…
Yay! I haven't made biscotti in forever. People think it's a pain in the ass, what with the slicing and the re-baking, but it's really not. I'd rather make biscotti than anything that has to be rolled out and attacked with cookie cutters any day.
julia said…
Man, that sounds delicious. I've never made biscotti, but this sounds like just the thing. Thanks for the recipe.
--erica said…
The biscotti is baking the second bake right now.
That stuff is wicked. Wicked I tell ya.

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