Difference between revisions of "Chocolate biscotti"
m (clean up, removed: {{Wikifiedrecipe}}) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 18: | Line 18: | ||
* flavoring (i used chambord) | * flavoring (i used chambord) | ||
| − | == | + | == Procedures == |
Combine [[flour]], [[Granulated sugar|Sugar]], [[cocoa]], [[salt]] and baking [[baking powder]]. Separately, mix flavoring and [[egg]]s. Combine. Add splash of [[Liquor]] or [[water]] as needed to have a sticky consi stency. If the mixture is too stiff, it won"t spread out properly. Put this glob on a greased cookie sheet and arrange it into a log about 15 inch es long and 1 ½ - 2" wide. Bake at 350 °F for 25 minutes. Remove from oven, let cool a few minutes, then slice diagonally into ½- ¾" slices. I got 18 pieces from mine. Place the slices on their side and put back in the oven (300 degrees) for 15 minutes. Turn over and cook another 10-15 minutes. If you can afford the fat, a small drizzle of [[semi-sweet chocolate|semisweet chocolate]] is wonderful on these when cooled. I used about 2 t. for all the cookies, which added about 6 g. Fat to the recipe or 1/3 g. Fat each one | Combine [[flour]], [[Granulated sugar|Sugar]], [[cocoa]], [[salt]] and baking [[baking powder]]. Separately, mix flavoring and [[egg]]s. Combine. Add splash of [[Liquor]] or [[water]] as needed to have a sticky consi stency. If the mixture is too stiff, it won"t spread out properly. Put this glob on a greased cookie sheet and arrange it into a log about 15 inch es long and 1 ½ - 2" wide. Bake at 350 °F for 25 minutes. Remove from oven, let cool a few minutes, then slice diagonally into ½- ¾" slices. I got 18 pieces from mine. Place the slices on their side and put back in the oven (300 degrees) for 15 minutes. Turn over and cook another 10-15 minutes. If you can afford the fat, a small drizzle of [[semi-sweet chocolate|semisweet chocolate]] is wonderful on these when cooled. I used about 2 t. for all the cookies, which added about 6 g. Fat to the recipe or 1/3 g. Fat each one | ||
| Line 30: | Line 30: | ||
[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
| − | + | ||
[[Category:Cocoa Recipes]] | [[Category:Cocoa Recipes]] | ||
[[Category:Liquor Recipes]] | [[Category:Liquor Recipes]] | ||
[[Category:Raspberry Recipes]] | [[Category:Raspberry Recipes]] | ||
[[Category:Semi-sweet chocolate Recipes]] | [[Category:Semi-sweet chocolate Recipes]] | ||
Latest revision as of 11:17, 15 July 2012
Description
Ingredients
- 1 cup flour
- 1/2 cup Sugar (or more)
- 1/2 cup cocoa
- 2 tbsp flavoring (i used raspberry
- orange or almond would work
- nicely too)
- 2 egg equivalents
- 3/4 tbsp baking powder
- 1/4 tbsp salt
- splash of Liquor to match
- flavoring (i used chambord)
Procedures
Combine flour, Sugar, cocoa, salt and baking baking powder. Separately, mix flavoring and eggs. Combine. Add splash of Liquor or water as needed to have a sticky consi stency. If the mixture is too stiff, it won"t spread out properly. Put this glob on a greased cookie sheet and arrange it into a log about 15 inch es long and 1 ½ - 2" wide. Bake at 350 °F for 25 minutes. Remove from oven, let cool a few minutes, then slice diagonally into ½- ¾" slices. I got 18 pieces from mine. Place the slices on their side and put back in the oven (300 degrees) for 15 minutes. Turn over and cook another 10-15 minutes. If you can afford the fat, a small drizzle of semisweet chocolate is wonderful on these when cooled. I used about 2 t. for all the cookies, which added about 6 g. Fat to the recipe or 1/3 g. Fat each one
