-ROULA VITAKIS (TJFC31A)
7 oz Whole unblanched almonds
3 lg Eggs
1/2 c Light brown sugar
1 ts Vanilla extract
1/2 ts Almond extract
2 c Sifted unbleached flour
1 1/2 ts Baking powder
1/4 ts Salt
1 1/4 ts Finely ground white pepper
1 1/4 ts Ground ginger
1/3 c Unsweetened cocoa powder
2 tb Instant espresso or coffee
-powder
1/2 c Granulated sugar
4 oz Semisweet chocolate
Preheat oven to 375 and toast almonds in a wide, shallow pan in the center
of the oven, stirring once for 13 mins. Set aside to cool. Adjust two racks
to divide oven in thirds and reduce temperature to 300. Line two cookie
sheets with aluminum foil, shiny side up, and set aside. In a small bowl
beat the eggs with the brown sugar and vanilla and almond extracts. Sift
together into the large bowl of an electric mixer the flour, baking powder,
salt, pepper, ginger, cocoa, espresso, and granulated sugar. Place the
chocolate on a cutting board and shred/chop it fine with a sharp knife.
Place the cut chocolate in bowl of food processor. Add about 1/2 cup of
sifted dry ingrediens and process for 1 minute until chocolate is fine &
powdery. Add chocolate mixture and egg mixture to dry ingredients. Beat on
low speed, scraping bowl as necessary. Slowly beat in the nuts. Lightly
flour a work surface and turn dough out onto it. Lightly sift flour over
dough. Cut dough in half. Turn one piece so that it is completely dusted
with flour. Form elongated oval about 10 inches long. Place on baking
sheet. It may break apart, so just reshape it. Oval should be 3" wide in
middle and 1/2-3/4" high. Bake 2 sheets at a time for 50 mins., reversing
sheets top to bottom and front to back once during baking. Remove from
oven. Reduce oven temp to 275. Peel away foil. With serrated bread knife,
cut 2/3 - 3/4" diagonal strips. Place them cut side up on baking sheet.
Turn biscotti upside down and continue to bake until dry. about 15 - 20
minutes. Do not overbake. Cool and store in airtight tins. Makes about 30
cookies "Maida Heatter's Best Dessert Book Ever"
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