Milk Chocolate Biscotti
This is a neat way to incorporate the delicate flavor of milk chocolate into a crunchy cookie.
Makes about five dozen biscotti
1 cup sugar
1 1/2 cups chopped, skinned hazelnuts or walnuts
1/2 cup alkalized (Dutch process) cocoa powder
8 ounces milk chocolate, cut into 1/4-inch pieces
2 cups all-purpose flour
2 teaspoons baking powder
4 large eggs
1 teaspoon vanilla extract
- Set a rack in the middle level of the oven and preheat to 325 degrees. Cover 2 large cookie sheets or jelly roll pans with parchment or foil and set aside.
- Place the sugar, nuts, cocoa, and milk chocolate in the food processor and pulse until finely ground.
- Mix the flour, baking powder, and salt and sift into a mixing bowl. Stir in the ground mixture.
- Whisk the eggs and vanilla and stir into the flour mixture to form a dough.
- On a lightly floured surface, press dough together. Divide dough in half and roll each half into a log the length of the pans you are using (14 to 18 inches). Place each log on a pan and flatten slightly. (If the dough is very soft, use a spatula to transfer it to the pan.) Bake until well risen and firm, about 30 minutes. Cool the logs on the pans.
- After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife. Place back on paper-lined pans, cut side down, and bake again until dry and crisp, about 20 minutes. Cool on pans and store in a tin or plastic container with a tight-fitting lid.