The Altitude Adjustment Section
Biscotti are traditional hard Italian cookies great to dip into a cup of strong coffee or just to nibble on by themselves. Susan Purdy’s interpretation from “Pie in the Sky” for Double chocolate Pecan Biscotti are not quite as rock hard as the traditional kind. They are low in fat and high in flavor and they stay fresh in a tin for 2 weeks. A nice little gift, if you are so inclined.
Ingredients
1/2 cup Pecan halves
2 1/2 cups plus 2 tablespoons sifted A.P. flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cocoa
3 tablespoons room temp. butter
1 cup granulated sugar
3 room temp. eggs
2 teaspoons vanilla
2 teaspoons almond extract
1/3 cup chocolate chips
1/4 cup white chocolate chips
Procedure
Preheat oven to 350. Line a cookie sheet with parchment. Toast the pecans on a sheet pan in the oven for 8-10 minutes and let cool. In a medium bowl, combine flour, powder, salt and cocoa with a whisk. Put the nuts into a food processor and combine with 2 tablespoons of flour mixture, Pulse till coarsely chopped. In the large bowl of an electric mixer with a paddle attachment cream the butter and sugar till well blended. Beat in eggs and extracts. Dump in flour mixture and mix on lowest speed till combined. Add chopped nuts and chocolate chips. Gather dough into a ball and turn out onto a lightly floured counter. If dough is very sticky add a little more flour. Divide dough in half and form into 2 logs about 13 inches long and 1 1/2 inches wide and 1 inch tall. Place on sheet pan and bake for 20-25 minutes. They should appear dry on top and firm to the touch. Toothpick test should come out almost clean.
Let cool for 5 minutes and then place on cutting board and slice into 1/2 inch thick pieces using a serrated knife. Place sliced flat on sheet pan and bake for 7 minutes then turn them over and bake for 7 minutes more. Let cool and they will harden up, then store in an airtight tin. You can do many variations using different nuts, dried fruit, and flavorings.
