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Chocolate Caramel Crunch Biscotti

Chocolate Caramel Crunch Biscotti

 

Since I was a child I had a weird obsession with biscotti, I never liked coffee really but I loved these often stale or crunchy cookie like things. Then enter David Lebovitz's biscotti recipe. Im pretty much obsessed with David Lebovitz and wondered if he had a recipe for biscotti and low and behold, he did. So I set out to make a version that everyone would love with our without coffee. Not to toot my own horn but boy did I succeed. I had been given a box of snickers and wanted to find a way to use them in my recipe development, so you can see where this is going. 

Again this recipe was adapted from David Leibovitz's Chocolate Biscotti Recipe

2 cups all purpose flour

3/4 cups cocoa powder – Dutch processed

1 teaspoon Bob’s Red Mill baking soda –can’t emphasis this enough

1/4 teaspoon salt

3 large eggs, at room temperature

1 cup organic sugar – course not fine

1 teaspoon vanilla bean paste

2 cups of chopped up snickers bars

Topping

1 egg beaten

4 tablespoons of turbinado sugar

2 cups of dark chocolate – for melting

Method:

1.     Preheat oven to 350F. Sift flour, cocoa, baking soda, and salt together into a medium sized bowl.

2.     Mix eggs, sugar, and vanilla bean paste in a large mixing bow. Then slowly and in batches mix in the flour mixture. When it starts to come together mix in the snicker bits.

3.     Turn dough out onto a flour surface and roll into two logs. Place logs on a parchment paper lined cookie sheet. Flatten the top of each log. Mine looked a little like a rounded rectangle.

4.     Take the beaten egg and brush the top of the logs generously. Then sprinkle the sugar on top of the logs.

5.     Place in oven and bake for 25 minutes. Then remove the rack from the oven while leaving the oven still on. Cool the cookies for about 15 minutes.

6.     Move the cookie logs to a cutting board and cut the cookies about one inch thick and lay them back on the parchment lined cookie sheet. I needed a spare cookie sheet to get all the cookies into the oven. Place back into the oven and back for another 20 minutes. I turned the cookies midway through. They should be crispy (some softer parts are ok.) I transfer them to a cooling rack placed over foil or cookie sheets.

7.     During the final baking process I start my double boiler and temper my dark chocolate. When the cookies are brought out and cooled. I did each cookie halfway up. Some people like to drizzle but I’m a dunker. Let cool until chocolate hardens and store in an airtight container for about 1 to 2 weeks.

 

 



  

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