Twice Baked Italian Cookies (Biscotti)
Well, I broke down and baked this weekend, having made it through a full month into the new year to compensate for the excesses of the holidays.
I was really missing a morning treat to go with our coffee, and this recipe on the side of the Dutch-processed cocoa powder box fit the bill. They are not very sweet but they are chocolatey.
Toasted Pecan Cocoa Biscotti
(from the Dorval cocoa powder box)
1/2 cup Dutch processed cocoa powder
1 3/4 cups all-purpose flour
1 T. instant espresso powder
1 t. baking soda
1/4 t. salt
2 large eggs, at room temperature
1/2 cup unsalted butter, softened, at room temperature
1 1/2 t. vanilla extract
3/4 cup white sugar
1 cup chopped pecans, toasted
Preheat the oven to 350 degrees, and line a large cookie rimmed sheet with parchment paper.
Then gradually (a 1/2 cup or so at a time) add the flour mixture, mixing well after each addition.
Mix in the toasted pecans. (Make sure they are cool.)
(The batter will be stiff.)
Remove from oven and allow to cool on a wire rack.