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I need to relax these days – don’t you? Here’s a great biscotti dessert with a “kick”! Enjoy this on Valentine’s Day with anyone you love!
Prep time: 15 minutes (mixing dough & shaping biscotti logs)
Makes: 36 to 40 biscotti
3-3/4 cups all-purpose, unbleached white flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 large eggs
2 large egg yolks
1 teaspoon vanilla extract
2 cups unbleached, granulated sugar
69 drops red food color
1-1/2 cups white chocolate chips
Mixing the Dough:
1. Preheat double ovens to 350°F. You can also use one oven (baking directions will follow).
2. Line two 18X12-inch baking sheets with parchment paper; set aside.
3. In a 2-quart bowl, combine the flour, baking powder, salt, cloves & cinnamon; set aside.
4. In a 4-quart mixing bowl using a hand mixer (or in bowl of a stand mixer), blend together the eggs, egg yolks, vanilla extract and sugar until uniform.
5. With mixer going, add the red food color drops.
6. With mixer set on low speed, stir in the chocolate chips.
7. Set mixer on medium and gradually (a little at a time), stir in the flour until a dough forms.
8. When dough is uniform, turn it onto a lightly-floured surface (NOT MARBLE, GRANITE or OTHER STONE – IT WILL HALT THE “RISING” ACTION OF DOUGH).
Shape Biscotti Logs & Bake:
1. Lightly knead dough until it is smooth – do not overwork it.
2. When dough is smooth, divide it into four balls.
3. Roll each dough ball into a 15 X 2-inch log; place two logs on each baking sheet, spaced 3 inches apart.
4. Flatten logs slightly.
5. If using two ovens, place one sheet in each oven – racks must be centered in ovens; bake for 30 minutes.
6. Alternatively, if using one oven, place sheets on separate racks (top and bottom); bake for 15 minutes.
7. After 15 minutes, switch top and bottom sheets and bake for additional 15 minutes.
8. After 30 minutes baking time, transfer sheets with dough logs to a counter; cool for 6 minutes.
9. After 6 minutes, using a serrated knife, cut biscotti – 1/2 to 3/4-inch wide. DO NOT USE A “SAWING MOTION” AS BISCOTTI WILL CRUMBLE. INSTEAD, CUT “DOWN” INTO DOUGH.
10. Place each biscotto (Italian, singular) with cut side down on baking sheets.
11. Bake 5 minutes per side. Cool and serve.
TO STORE BISCOTTI: Place biscotti in double freezer bags and freeze up to two months. Place biscotti on a platter one hour prior to serving.
Text & Photograph ©2020 Nancy DeLucia Real