Saya suka biscotti cara Anna Olson ni, mudah dan ringkas tak perlu dibentukkan seperti log dan didinginkan, adunan terus diletak diatas dulang pembakar dan terus dibakar, sejukkan potong dan bakar semula perghhh memang kena dengan cara saya yang tak suke renyah
Biscotti ini pula memang ranggup, chocolatay dan yang paling best lebih lama simpan dalam container maka ia semakin ranggup. Obviously a keeper
Double Chocolate Biscotti
- 4 large eggs, at room temperature
- 1 large egg yolk
- 1 ¼ cups granulated sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder (Dutch process or regular)
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 ¼ cups shelled unsalted pistachios
- 1 cup dark chocolate chunks, chopped or dark chocolate chips
DIRECTIONS
1. Preheat the oven
to 350 °F (180 °C) and line a baking tray with parchment paper.
2. With electric
beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk,
sugar and vanilla on high speed until it holds a ribbon when the beaters are
lifted, about 3 minutes.
3. Sift the flour,
cocoa powder, baking soda and salt and fold this into the whipped eggs until
fully incorporated (the mixture will deflate a little, and seem like a cake
batter in consistency). Stir in the pistachios and chocolate chunks (or chips)
and spoon this onto the prepared baking tray and spread into the rough shape of
a single log – the batter will be soft, so don’t worry if the shape isn’t too
precise. Bake this for about 35 minutes, until a tester inserted into the
centre of the cantucci log comes out clean – because of the melted chocolate
chunks within, you may have to test in a few places. Allow this to cool for
about 20 minutes and reduce the oven temperature to 300 °F (150 °C).
4. Remove the
cantucci log to a cutting board and use a serrated knife to slice across the
width into cookies that are ½-inch thick. Arrange these on the lined baking
trays (you’ll need 2 trays for this step) and bake for 12 minutes. Remove the
trays from the oven and flip the cantucci over, returning to the oven to bake
another 12 minutes. Cool the cantucci on the tray. If you find that after
cooling, the cantucci aren’t crunchy all the way through, you can return them
to the oven to bake a few more minutes.
Notes
RECIPE SOURCE: Patyskitchen.blogspot.com
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