CIOCCOLATO PARADISO (ITALIAN CHOCOLATE PARADISE BISCOTTI)
Milk chocolate chunks and toasty almonds stud these orange-scented biscotti for a delectable flavor harmony-- yum! These are one of my favorite biscotti cookies of all time. Excellent for dunking in a cup of hot coffee or espresso, or with a sweet dessert wine such as Asti Spumante. Enjoy! Recipe is taken from a wonderful little book of biscotti recipes by Lou Seibert Pappas, entitled "Biscotti".
Provided by BecR2400
Categories Dessert
Time 1h30m
Yield 48 biscotti
Number Of Ingredients 11
Steps:
- Place nuts in a shallow pan and bake in a preheated 350 degree oven for 5 to 10 minutes, or until golden brown (do not overcook). Let cool.
- In a mixing bowl, cream butter and 1/2 cup sugar until light and fluffy.
- Beat in egg yolks, vanilla and orange zest.
- In a bowl combine the flour, baking powder and salt. Add to the creamed mixture, mixing just until crumbly.
- In a separate bowl, beat egg whites until stiff soft peaks form and beat in remaining sugar, beating until stiff but not dry.
- Fold meringue into the crumbly dough, mixing until it clings together.
- Cut nuts into halves or thirds and fold in along with chocolate.
- Divide dough in half. Form into two logs on a greased and floured baking sheet making them about 1/2 inch thick, 1 1/2 inches wide and 16 inches long, sppacing them at least 2 inches apart.
- Bake in the middle of a preheated 325 degree F oven for 25 minutes or until set and golden brown.
- Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally at a 45 degree angle about 1/2 inch thick.
- Place the slices upright on a baking sheet and return to the oven at 300 degrees for 10 to 15 minutes to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes about 4 dozen biscotti.
Nutrition Facts : Calories 108.1, Fat 5.8, SaturatedFat 2.3, Cholesterol 17.7, Sodium 66.8, Carbohydrate 12.3, Fiber 0.8, Sugar 7.2, Protein 2.2
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