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Sunday, December 28, 2008

VGP #28 Brownie Biscotti

I guess not everyone likes biscotti, but that's only because those people are crazy. I know it's crunchy and dry, as opposed to chewy and gooey, but these ones in particular are so dense and flavorful you can't lose. Just get a glass of milk or mug of cocoa and let the dunking begin! These are especially lovely as gifts wrapped up in colored cellophane bags with pretty ribbons and a hot chocolate packet.

I don't usually put nuts in the dough because it's harder to make even slices in step 5. Instead, I used chopped nuts, crushed cookies, sprinkles or candy to dip them in after the chocolate dip. There's some room to be artistic here. Pistachios are especially festive because of the green color. Recipe from Brownie Mix Bliss by Camilla Saulsbury.

Biscotti:
1 (19.5 to 19.8 oz) pkg brownie mix
1 cup all purpose flour
½ cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup coarsely chopped nuts, optional

1. Preheat oven to 350°F. Line a cookie sheet with parchment.

2. Combine brownie mix, flour, melted butter, eggs, and nuts. Blend with an electric mixter set on low until well blended. Scrape down sides (mixture will be stiff.)

3. Transfer dough to prepared cookie sheet. With floured hands, shape dough into 2 rectangles, each 14 inches long by 3 inches wide, and ¾ inch thick, spacing abt 4-5 inches apart on sheet. Mound dough so it is slightly higher in the center than at the edges. Place cookie sheet in oven.

4. Bake 30-35 minutes, until firm to touch; remove from oven and cool on sheet for 10 minutes (leave oven on.)

5. With spatula transfer logs to cutting board. Use a sharp knife to slice each rectangle into ¾ inch slices on the diagonal. Return slices to sheet, cut sides down.

6. Return sheet to oven. Bake biscotti 10 minutes. Turn oven off and let biscotti remain in oven until crisp, about 30 to 40 minutes longer. Remove from oven and transfer biscotti to a rack. Cool completely. If desired, prepare Chocolate Dip and with a butter knife or small offset spatula spread over one side of each biscotti. Dip in crushed candy, nuts or cookies if desired. Place on waxed paper-lined cookie sheet and refrigerate at least 1 hour to set chocolate. Store in an airtight container or plastic ziploc bag for up to 3 weeks.

Chocolate Dip:

1 cup semisweet, milk or white chocolate or cinnamon baking chips
1 T vegetable shortening

Melt chips and shortening in a small heavy saucepan over low heat, stirring often to avoid scorching. Makes about 1 cup melted chocolate.

2 comments:

Nells-Bells said...

brownie and biscotti? gees. okay. i know i write this on every one of your recipe reviews but wow. this needs to stop. i'm dying here. i will have to try this.

cherry said...

I LOVE BISCOTTI!!I'm gonna try this one too! We love the chocolate surprise muffin/cupcake...i made 4 dozens--it's all gone and i want more...i'm baking some for Vicky when i visit her and the baby on saturday...update-- soon..THANK YOU,mwuahh!

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