• Citrus Call - 10

    From Dave Drum@1:3634/12 to All on Wed Jan 18 04:50:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate - Orange Biscotti
    Categories: Breads, Chocolate, Citrus, Nuts
    Yield: 25 servings

    315 g A-P flour
    60 g Unsweetened cocoa powder
    2 ts Baking powder
    2 ts Instant espresso powder
    1/2 ts Salt
    115 g Unsalted butter
    250 g Sugar
    2 ts Vanilla
    1 Fine grated zest of orange
    2 lg Eggs
    1 c Hazelnuts

    Set oven @ 175ºC/350ºF. Line a baking sheet with
    parchment paper.

    Using an electric mixer, beat the butter and sugar
    together until creamy.

    Add eggs, orange zest and vanilla paste. Mix until
    combine.

    In a medium bowl, whisk together the cocoa powder,
    all-purpose flour, baking powder, espresso powder and
    salt.

    Add the flour mixture bowl and mix on low speed until
    combined, scraping down the sides of the bowl as needed.

    Mix in the hazelnut and mix until combine.

    Shape the dough use your hands to shape the dough into a log.

    Place the log on baking sheet. Use your hands to flatten
    the dough log until they are about 3/4 inch thick.
    Gently press the side and ends of the log to even them
    out and flatten them.

    Bake for 20 - 25 minutes, until lightly golden and the
    centre of the log is almost firm and bounces back when
    touched.

    Let the log cool on the baking sheet for 30 minutes.

    Use a sharp knife to cut logs into biscotti shape, on
    the diagonal.

    Place the biscotti, cut side up, on a baking sheets.

    Bake for 16 more minutes, until dry.

    The centres of the biscotti will be slightly soft and
    will crisp as they cool.

    Enjoy biscotti with hot espresso.

    Store biscotti in a airtight container at room
    temperature for 1 - 2 weeks or in the freezer for 3
    months.

    Santy Coy; Sydney AU

    RECIPE FROM: https://cookpad.com

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