BREAD-BITTERSWEET CHOCOLATE EXPRESSO BISCOTTI

BREAD-BITTERSWEET CHOCOLATE EXPRESSO BISCOTTI

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • BREAD-BITTERSWEET CHOCOLATE EXPRESSO BISCOTTI

  • GOOD- GREAT FOR HOLIDAYS

  • 2

    CUPS FLOUR

  • 1

    C SUGAR

  • ½

    TSP SALT

  • ½

    TSP BAKING SODA

  • ½

    TSP BAKING POWDER

  • ½

    TSP CINNAMON

  • ½

    TSP GROUND CLOVES

  • ¼

    TSP NUTMEG

  • TSP INSTANT ESPRESSO POWDER

  • 1

    EGG YOLK

  • C MILK

  • 1

    TSP VANILLA

  • ¾

    C CHOPPED ALMONDS, TOASTED

  • ½

    C BITTERSWEET CHOCOLATE, CHOPPED

  • PREHEAT OVEN TO 325 DEGREES. CONVECT BAKE.

  • IN ONE BOWL COMBINE FLOUR, SUGAR, SALT, BAKING SODA, BAKING POWDER, SPICES AND EXPRESSO POWDER. IN ANOTHER BOWL, LIGHTLY MIX THE EGG YOLK, MILK, AND VANILLA. COMBINE THE WET AND THE DRY , STIRRING UNTIL WELL MIXED. STIR IN THE TOASTED ALMONDS AND CHOPPED CHOCOLATE. LIGHTLY KNEAD THE DOUGH A FEW TIMES. DIVIDE IN HALF.

  • FORM EACH HALF INTO A 2X12 INCH LOG. PLACE AT LEAST THREE INCHES APART ON PARCHMENT LINED BAKING SHEET. BAKE FOR 30 MINUTES IN MIDDLE OF OVEN. COOL ON SHEET APPROXIMATELY 10 MINUTES

  • REDUCE OVEN TEMP TO 300DEGRES. CONVECT BAKE. WITH A SERRATED BLADE, CUT THE LOAVES ON DIAGONAL INTO ¾ INCH SLICES. PLACE THE SLICES ON THE BAKING SHEET WITH THE CUT SIDE UP. BAKE 8-10 MINUTES, TURN BISCOTTI AND BAKE ANOTHER 8-10 MINUTS. COOL COMPLETELY. BISCOTTI KEEP IN AN AIRTIGHT CONTAINER FOR UP TO A MONTH. MAKES 3 DOZ COOKIES.

  • MAYBE DRIZLE CHOCOLAE OVER TOP.

Directions

BREAD-BITTERSWEET CHOCOLATE EXPRESSO BISCOTTI GOOD- GREAT FOR HOLIDAYS 2 CUPS FLOUR 1 C SUGAR 1/2 TSP SALT 1/2 TSP BAKING SODA 1/2 TSP BAKING POWDER 1/2 TSP CINNAMON 1/2 TSP GROUND CLOVES 1/4 TSP NUTMEG 1 ½ TSP INSTANT ESPRESSO POWDER 1 EGG YOLK 1/3 C MILK 1 TSP VANILLA ¾ C CHOPPED ALMONDS, TOASTED ½ C BITTERSWEET CHOCOLATE, CHOPPED PREHEAT OVEN TO 325 DEGREES. CONVECT BAKE. IN ONE BOWL COMBINE FLOUR, SUGAR, SALT, BAKING SODA, BAKING POWDER, SPICES AND EXPRESSO POWDER. IN ANOTHER BOWL, LIGHTLY MIX THE EGG YOLK, MILK, AND VANILLA. COMBINE THE WET AND THE DRY , STIRRING UNTIL WELL MIXED. STIR IN THE TOASTED ALMONDS AND CHOPPED CHOCOLATE. LIGHTLY KNEAD THE DOUGH A FEW TIMES. DIVIDE IN HALF. FORM EACH HALF INTO A 2X12 INCH LOG. PLACE AT LEAST THREE INCHES APART ON PARCHMENT LINED BAKING SHEET. BAKE FOR 30 MINUTES IN MIDDLE OF OVEN. COOL ON SHEET APPROXIMATELY 10 MINUTES REDUCE OVEN TEMP TO 300DEGRES. CONVECT BAKE. WITH A SERRATED BLADE, CUT THE LOAVES ON DIAGONAL INTO ¾ INCH SLICES. PLACE THE SLICES ON THE BAKING SHEET WITH THE CUT SIDE UP. BAKE 8-10 MINUTES, TURN BISCOTTI AND BAKE ANOTHER 8-10 MINUTS. COOL COMPLETELY. BISCOTTI KEEP IN AN AIRTIGHT CONTAINER FOR UP TO A MONTH. MAKES 3 DOZ COOKIES. MAYBE DRIZLE CHOCOLAE OVER TOP.


Nutrition

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