Sunday, October 24, 2010

Triple-Chocolate-Covered-Espresso Bean Biscotti

Before I forget : Robin's finished Dirt Cake!

After setting up a lovely (if I do say so myself) antipasto platter (several, actually) and getting this cake all put together all of those girls went out for dinner and no one was hungry!
Oh well....all that left-over food is probably one of the reasons I've been so successful at putting on my winter weight.
You know, that extra layering of 'padding' you need to keep you warm during the winter? No? Does anyone else tell themselves this?
Plus Robin will be gone to Australia very very soon and I'm going to miss her so I can't stay mad at her.
Now on to a recipe!

I posted a similar recipe I think in August but rather than biscotti I used the white, milk, and dark chocolate covered espresso beans in a cookie bar. I love chocolate covered espresso beans and I loved it in place of the standar chocolate chip in the cookie but I thought since biscotti are typically eaten with a coffee beverage of some type then the espresso beans in the biscotti would tie in nicely.

Triple-Chocolate-Covered-Espresso Bean Biscotti

1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside.

2. Sift together 3 cups flour, 2 tsp baking powder, and 1/4 tsp salt into a medium bowl; set aside.
3. In another bowl beat 4 tbsp butter and 1 cup sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in 2 tsp vanilla. Add flour mixture, and mix on low speed until combined. Mix espresso beans.

4. Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over surface of the dough logs, and sprinkle generously with sugar.

5. Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees.

6. Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.

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