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Name: Triple-Chocolate Biscotti
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 9 oz Hazelnuts; 1 1/2 ts Baking soda; 12 oz White chocolate; 5 lg Eggs; 1/4 ts Salt; 1 1/2 tb Instant espresso powder; 4 oz Chocolate chips; 2 c Sugar; 10 1/2 oz All-purpose flour; 3 1/2 oz Cocoa powder Dutch process; 1 1/2 ts Vanilla extract

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INGREDIENTS

9 oz Hazelnuts
1 1/2 ts Baking soda
12 oz White chocolate
5 lg Eggs
1/4 ts Salt
1 1/2 tb Instant espresso powder
4 oz Chocolate chips
2 c Sugar
10 1/2 oz All-purpose flour
3 1/2 oz Cocoa powder ; Dutch process
1 1/2 ts Vanilla extract

Batch

INSTRUCTIONS

Heat oven to 325. Toast hazelnuts 10-15 min. Put dry ingredients (except nuts) down through espresso powder in bowl of elec. mixer. Combine, then toss in nuts and choc. chips. In a separate bowl, lightly whisk eggs and vanilla. With mixer running on low, gradually add egg mixture and mix until dough comes together. Dump dough on lightly floured surface, divide into four parts, and with floured hands, roll each part into a log about 10 in. long and 2 in. in diameter. Place logs 4 in. apart on greased baking sheets. Bake at 325 for 30-35 minutes, until sides are firm, tops are cracked. Reduce oven to 300. Let logs cool on baking sheet at least 10 min. before slicing. Cut logs on a slight diagonal into 3/4 in. slices. Place biscotti flat on baking sheet and dry them in oven for about 25 min., until they offer resistance when pressed. Transfer to a rack to cool. While they are cooling, melt white chocolate and spread on one cut side of each biscotti. Put them white-chocolate side down on a parchment-lined baking sheet. Allow chocolate to harden. Peel biscotti from parchment and enjoy.

NOTES

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Triple-Chocolate Biscotti

9 oz Hazelnuts
1 1/2 ts Baking soda
12 oz White chocolate
5 lg Eggs
1/4 ts Salt
1 1/2 tb Instant espresso powder
4 oz Chocolate chips
2 c Sugar
10 1/2 oz All-purpose flour
3 1/2 oz Cocoa powder Dutch process
1 1/2 ts Vanilla extract

Heat oven to 325. Toast hazelnuts 10-15 min.  Put dry ingredients (except  nuts) down through espresso powder in bowl of elec. mixer. Combine, then  toss in nuts and choc. chips. In a separate bowl, lightly whisk eggs and  vanilla.  With mixer running on low, gradually add egg mixture and mix  until dough comes together. Dump dough on lightly floured surface, divide  into four parts, and with floured hands, roll each part into a log about 10  in. long and 2 in. in diameter. Place logs 4 in. apart on greased baking  sheets.  Bake at 325 for 30-35 minutes, until sides are firm, tops are  cracked. Reduce oven to 300.  Let logs cool on baking sheet at least 10  min. before slicing.  Cut logs on a slight diagonal into 3/4 in. slices.  Place biscotti flat on baking sheet and dry them in oven for about 25 min.,  until they offer resistance when pressed. Transfer to a rack to cool.      While they are cooling, melt white chocolate and spread on one cut side  of each biscotti.  Put them white-chocolate side down on a parchment-lined  baking sheet. Allow chocolate to harden. Peel biscotti from parchment and  enjoy.

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Nutrition

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Serving Size: 1 Batch (3560g)
Recipe Makes: 1

Calories: 11834
Calories from Fat: 3848 (33%)

Amt Per Serving		% DV

	Total Fat 427.5g	570 %
	Saturated Fat 138g	690 %
	Monounsaturated Fat 207.4g
	Polyunsanturated Fat 43.1g
Cholesterol 5358.1mg		1649 %
Sodium 8181.5mg		282 %
Potassium 5894.3mg		155 %
Total Carbohydrate 1823.8g		536 %
	Dietary Fiber 44g	176 %
	Sugars, other 1779.8g
Protein 255.6g		365 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11834

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