Ingredients
- 1/2 cup slivered almonds (2.5 oz)
- 1/2 cup chopped walnuts (2.5 oz)
- 2 biscotti cookies - coarsely crushed
- 6 tablespoons(3/4 stick)unsalted butter - cut into 1/2 inch pieces at room temp
- 1 - 12 oz bag semi sweet choc chips
- 1/4 cup brewed coffee
- 1 teaspoon grated orange zest
- 1/2 cup confection sugar
Preparation
Step 1
1. Center rack in oven and preheat to 350
2 spread almonds, walnuts and biscotti bits in a single layer on baking sheet and bake 6-8 minutes and let cool completely
3. Place butter and choc in a heatproof medium bowl and place bowl over a mildly simmering water -stir until melted and mixture is smooth - 6 minutes
4. Stir in coffee to choc mix and blend until smooth
5. Add walnuts, almonds and biscotti bit and orange zest - stir until all combined
6. Place mixture in frig for 1.5 to 2 hours until firm and mold able.
7. Remove from fridge and divide mixture in half
8. Place first half in center of plastic wrap and with a spatula form into a log about 7 inches long and 2 inches in diameter. Roll the plastic wrap around the log and twist the ends to seal. Roll back and forth to form a nice smooth out evenly. Refrig for another 1 hour.
9. Repeat with the second half of mix.
10. Spread confection sugar on a dinner plate (big enough to hold the 7 inch log). Remove wrapped logs from frig (one at a time) and roll in the sugar to coat.
11. Brush off excess sugar with a pastry brush.
12. Let logs sit at RT for 15 minutes and with a serrated knife cut into 1/2 inch thick slices and serve
NOTE: You can freeze the whole log for unto 1 month. Thaw at RT for 30 minutes and then slice as above in #12.