Saturday, July 02, 2005

Chocolate Hawaiian Biscotti

Chocolate Hawaiian Biscotti

2 cups flour
1 cup granulated sugar
1/3 cup Dutch-processed unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped macadamia nuts, toasted
1/2 cup real white chocolate chunks
1 teaspoon instant espresso powder
1 teaspoon hot water
1 teaspoon vanilla extract
2 large eggs
2 large egg whites

Preheat oven to 350 degrees. Prepare a large baking sheet with cooking spray or parchment paper.

In large bowl, whisk flour, sugar, cocoa powder, baking soda and salt. Stir in nuts and chocolate chips.

In medium bowl, dissolve espresso powder in hot water. Whisk in vanilla, eggs, and egg whites. Add to flour mixture. With wooden spoon, work wet ingredients into dry mixture just until combined. The dough should be tacky and may be a little sticky.

Divide dough in half. With lightly floured or wet hands, shape dough halves into 2 logs about 8" long. Place the logs 3 inches apart on the prepared pan. Using your palm, press down to flatten them to about 3" wide.

Bake about 30 minutes or until firm to touch. Let cool on baking sheet on wire rack for 5-10 minutes. With serrated knife, cut logs diagonally into 1/2-in. thick slices. Place slices back on baking sheet. Bake 15 minutes, until dry, turning over after 7 minutes. Let cool completely.

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