RFCJ RECIPE ARCHIVE
Posted by : Judith Sobel KC: Chocolate Biscotti - pareve
tracybeth2@aol.com (Tracybeth2) wrote: >I'm not sure if this is the correct spelling, but I'm looking for a recipe >for chocalate mandle bread, the kind you get in yummy jewish bakeries, of >which there are none where I live! THisis not strictly mandelbrot, but it is pretty close. It is a recipe for chocolate biscotti which is made exactly like mandelbrot . It has a strong chocolate flavor and is very crunchy. I just made a big pan for Rosh Hashona dessert. Judy Sobel * Exported from MasterCook * Chocolate Biscotti Recipe By : Weight Watchers Serving Size : 20 Preparation Time :0:15 Categories : Cakes/Cookies/Pies Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 oz whole almonds 1 3/4 cup + 2 TBS all-purpose flour 1/3 cup unsweetened Dutch process cocoa 1 TBS instant coffee or expresso (optional) 1 tsp baking soda 1/4 tsp salt 1 3/4 ounces semi-sweet chocolate chips 1 cup granulated sugar 2 eggs 2 egg whites 1 tsp vanilla extract 1/2 tsp almond extract (optional) Adjust the oven racks to divide oven in thirds. Preheat oven to 350 degrees. Spread almonds in a single layer in a shallow baking dish; bake on lower shelf until lightly brown and crish , 10-15 minutes. Cool completely and chop coarsely (this time I browned almonds that came already chopped). Lower oven to 300 degrees. Line bkaing sheet with parchment paper. In a small bowl, combine flour, cocoa, coffee powder, baking soda and salt with a wire wisk. In food processor, combine chocolate chips and 1/2 cup of flour mixture, process until mixture resembles coarse crumbs. Sir in flour mixture and set aside. In medium bowl, combine eggs, sugar, eggwhites, extracts; beat until well combined. Stir in reserved chocolate flour mix, add toasted almonds and stir to combine. Mix will be thick and sticky. Carefully spoon batter onto prepared bakinb sheets in three long loaves each 12 inches long and 1 inch wide. Place at least 2 inches apart. Use two trays if all 3 will not fit on one tray. Use back of spoon to neaten edges and distribute the dough evenly. Bake on lower rack for 45 minutes. Cool on rack 10 minutes, but leave oven on. Carefully peel off parchment paper and slice each loaf into 20 1/2 inch slices. Arrange slices on 2 baking sheets and bake 12 minutes, rotating sheets from front to back after 12 minutes. Turn cookies over and repeat. Cool on racks Recipe makes about 60 cookies, 3 per person. It is relatively low fat. - - - - - - - - - - - - - - - - - - NOTES : 3 biscotti are 132 cal and 4 grams of fat
