Chocolate Dipped Cinnamon Biscotti

Monday, July 6, 2009

Last week while I was at work, a bunch of my co-workers and myself decided to have a potluck tonight.  Of course I didn’t really plan what to bring before we went grocery shopping and I was DETERMINED not to purchase anything that I didn’t have at home, so it was a bit of a challenge figuring out what to bring.  But as I was looking through a new cookbook that I had picked up from the local library (love me some free books!), I came across a recipe for Cinnamon-Hazelnut Biscotti.  Now I knew I didn’t have any hazelnuts, but I had the remainder of the ingredients and figured I could make them without the nuts.  So that’s exactly what I did this morning.  And I have to say, they turned out GREAT!

I’ve always seen biscotti at coffee shops and I believe I’ve had one or so in my life.  But I was excited to try these.  Here are some interesting facts about biscotti:

** they are an Italian cookie

** they are twice baked which gives them their crunchy texture

** they have a longer shelf life than most cookies because of their baking process (a month!)

So without further waiting, here is the recipe, adapted from a cookbook that I am GOING to have to buy it has so many yummy recipes: The Big Book of Vegetarian by Kathy Farrell-Kingsley.

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Chocolate Dipped Cinnamon Biscotti

Makes 24 cookies (and a few smaller tastes!)

Ingredients:
2 and 1/2 cups all-purpose flour

1/2 cup granulated, plus 2 tablespoons granulated sugar

1 and 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

1/4 teaspoon salt

3 large eggs

2 tablespoons butter, melted

2 teaspoons vanilla extract

Chocolate of choice to dip (I used milk chocolate)

To prepare:

Preheat the oven to 350 degrees.  Line a baking sheet with tin foil, or if you have it, parchment paper.

In a large bowl, mix the flour, 3/4 cup sugar, baking powder, 1 and 1/2 teaspoons of the cinnamon, and the salt.

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In a smaller bowl, whisk together the eggs, butter, and vanilla.

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Add the wet ingredients to the flour mixture and stir just until blended.

Turn the dough out onto a lightly floured surface and kneed lightly 10 times.  Place on the prepared baking sheet and shape into a 16 inch long roll.  Flatten to a 3/4 inch thickness.  In a small bowl, mixe the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon.  Sprinkle over the dough.

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Bake until firm, about 30 minutes.  Set the baking sheet on a wire rack to cool for 10 minutes.

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Using a serrated knife, cut the loaf diagonally into 24, 1/2 inch slices.  Arrange the slices on the baking sheet cut sides up.  Bake for another 15 minutes, turning each cookie half way through (that’s 7 and 1/2 minutes per side baby!) until crisp and golden brown.  Transfer to a wire rack and cool completely.

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To make chocolate dip, melt your chocolate in the microwave (I had leftover chocolate from Easter from Kimm’s mom…I wasn’t really wanting to eat it plain anymore, so I’m so glad I found the PERFECT use for it).  I just place in microwave for 15 seconds at a time, stirring each time until a melted consistency arrives.

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I dipped one end of the biscotti in the chocolate and then placed back on the wire rack to cool.  Because it was so hot here, I had to put them in the refrig to harden 🙂

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Now, enjoy with a cup of coffee.  I guess that’s the traditional way to eat a biscotti.  Heck, I eat them plain though and no one’s said anything yet!

Tonight I have to go to work 😦  But at least it’s only for one night and then three more off.  Working three nights a week ROCKS.  I love my time off.  There is always something to do!

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Published in: on July 6, 2009 at 4:57 pm  Leave a Comment  

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