Chocolate biscotti
I am quite enjoying this story telling form of presenting the recipes for a change.
Biscotti for me is something like cake rusk and I like the chocolate and nut version of it the best.
I have yet to get a deliciously crisp texture to my biscottis and you can be rest assured that I will share it with you all.
I have yet to get a deliciously crisp texture to my biscottis and you can be rest assured that I will share it with you all.
All you have to do is to take three tablespoons butter and half a cup of powdered sugar and cream it well. Add an egg and beat with a whisk or a egg beater till well mixed.
Sift one cup of flour , one fourth cup of cocoa powder , half a teaspoon of baking soda and one fourth teaspoon of baking powder.
Add one tablespoon of the sifted flour at a time to the butter egg mixture alternating with one fourth cup of water at room temperature.
You will end up with a thick sticky lumpy mixture . Add half a cup of chopped cashews and stir into the batter.
Line a cookie sheet with an aluminuim foil and grease it and pat the mixture into an inch thick oblong log.You will have to moisten your hands to get a neat job.
Bake in a preheated oven for 25 minutes , while still hot , cut into one inch thick slices with a serrated knife.
Lay the slices flat and bake again at the same temperature for five mintues and turn over the slices and bake again for another five minutes.
Allow the biscotti to come at roomtemperature before storing them.
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