MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate - Orange Biscotti
Categories: Breads, Chocolate, Citrus, Nuts
Yield: 25 servings

315 g A-P flour
60 g Unsweetened cocoa powder
2 ts Baking powder
2 ts Instant espresso powder
1/2 ts Salt
115 g Unsalted butter
250 g Sugar
2 ts Vanilla
1 Fine grated zest of orange
2 lg Eggs
1 c Hazelnuts

Set oven @ 175ºC/350ºF. Line a baking sheet with
parchment paper.

Using an electric mixer, beat the butter and sugar
together until creamy.

Add eggs, orange zest and vanilla paste. Mix until
combine.

In a medium bowl, whisk together the cocoa powder,
all-purpose flour, baking powder, espresso powder and
salt.

Add the flour mixture bowl and mix on low speed until
combined, scraping down the sides of the bowl as needed.

Mix in the hazelnut and mix until combine.

Shape the dough use your hands to shape the dough into a log.

Place the log on baking sheet. Use your hands to flatten
the dough log until they are about 3/4 inch thick.
Gently press the side and ends of the log to even them
out and flatten them.

Bake for 20 - 25 minutes, until lightly golden and the
centre of the log is almost firm and bounces back when
touched.

Let the log cool on the baking sheet for 30 minutes.

Use a sharp knife to cut logs into biscotti shape, on
the diagonal.

Place the biscotti, cut side up, on a baking sheets.

Bake for 16 more minutes, until dry.

The centres of the biscotti will be slightly soft and
will crisp as they cool.

Enjoy biscotti with hot espresso.

Store biscotti in a airtight container at room
temperature for 1 - 2 weeks or in the freezer for 3
months.

Santy Coy; Sydney AU

RECIPE FROM: https://cookpad.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mexican Chocolate Walnut-Cherry Biscotti
Categories: Chocolate, Chilies, Nuts, Fruits
Yield: 30 servings

2 3/4 c A-P flour
2 c Sugar
1 c Dutch-processed cocoa
1 1/2 ts Baking soda
1 1/2 ts Ground cinnamon
1/2 ts Cayenne pepper
6 lg Eggs; room temp, divided
- use
2 ts Vanilla extract
1 1/2 c Chopped walnuts; toasted
1 c Semisweet chocolate chips
1 c Maraschino cherries; drained
- halved

Set oven @ 325ºF/165ºC.

Whisk the first 6 ingredients. In another bowl, whisk 5
eggs and vanilla; stir into dry ingredients. Stir in
walnuts, chocolate chips and cherries. Transfer to a
lightly floured surface; knead gently until dough forms
(dough will be sticky).

Using floured hands, divide dough into 3 portions. Shape
each portion into an 8" X 3" rectangle on parchment
lined baking sheets. Beat remaining egg; brush over
tops. Bake until firm to the touch, 30-35 minutes. Cool
on pans on wire racks until firm, 10-15 minutes.

Reduce oven setting to 300ºF/150ºC. Transfer baked
rectangles to a cutting board. Using a serrated knife,
cut diagonally into 3/4" slices. Place on baking sheets,
cut side down. Bake until crisp, 10-12 minutes on each
side. Remove from pans to wire racks to cool completely.
Store in an airtight container.

Nancy C. Evans, Phoenix, Arizona

Makes: about 2-1/2 dozen

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Never drink and drive. Hitting a bump spills your drink.
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