I have a dear friend who has a birthday on August 30, and I make her biscotti every year, because she loves coffee, and has everything else. So I decided to photograph the process, even though everyone knows how to make the stuff.
Crisco is the shortening I use for it. You can use butter, but the flavor would be lost with all this chocolate, and since I am Irish (that country is not too far from Scotland) I like to savc a little money when it won't compromise the flavor.
Add the eggs one at at time (I use jumbos for cooking), and beat the devil out of the eggs, sugar and shortening.
Cocoa is lumpy so I sift it with the flour.
Just barely mix the dry ingredients with the egg mixture, and then add the
Form the batch of dough into a log, and bake. Cool completely, slice and bake again. My dad made this cutting board out of a huge cotton wood log, and it has had the wear!
I decorate mine with royal icing--egg whites, vanilla and enough powdered sugar to make an icing. Yes, I know all about salmonella, but this dries, and no one has ever been poisoned with my royal icing! These got a little crispier than I like, and after looking at this photo I am almost tempted to go buy a couple of new cookie sheet. "Almost."
Double Chocolate Biscotti
5 C flour
1 1/2 C cocoa
2 T baking powder
1 tsp. salt
1 C shortening
2 C sugar
1 T vanilla
2 C chocolate chips
3 C pecans, walnut, almonds or raisins if you like. Just suit yourself here.
1. Cream shortening, vanilla, and sugar, then add the eggs one at a time, beating well after each addition.
2. Sift the cocoa with the unsifted flour, baking powder and salt, and add to the creamed mixture, and mix.
3. Add the nuts.
4. Form into a log on a greased cookie sheet, and bake at 375 for about 20 to 25 minutes.
5. Cool completely, and slice in 3/4 inch slices.
6. Bake 10 minutes at 350, turn over and bake on the other side.
You don't have to ice them if you don't want to. These are great to dunk in coffee.
P.S. Happy birthday, Rita!