Triple Chocolate Biscotti

Eclair Hammantaschen
March 2, 2015
Cannelés
May 7, 2015
0928_SB

Yield:

24-36 cookies

Prep Time:

10 minutes

Cook Time:

44 minutes

Storage:

room temperature for 5 days

Advanced Prep:

may be frozen

Ingredients

  • 4 ounces (115g) bittersweet chocolate, broken
  • into pieces
  • 1 cup (200g) sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 3 tablespoons (40g) vanilla sugar
  • 1/2 cup (40g) unsweetened cocoa
  • 1 tablespoon potato starch
  • 1 1/2 cups (180g) ground almonds
  • 1/4 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips

Preparation Directions

PREHEAT oven to 350°F (180°C).

LINE a jelly roll pan or cookie sheet with parchment paper.

MELT the chocolate using one of the methods described  below. Remove the chocolate from the heat source, add the sugar and oil, and whisk well. Add the eggs and mix. Add the vanilla sugar, cocoa, potato starch, ground almonds, and salt and mix well. Add the chocolate chips and mix to distribute them.

DIVIDE the dough in half and shape into two loaves, each about 9 x 3 inches (23 x 7.5cm). Place both loaves on the lined jelly roll pan and bake for 30 minutes. Let the loaves cool for 10 minutes (do not turn off the oven). Cut each loaf crosswise into 3/4- to 1-inch-thick (2- to 2.5-cm) slices. Place the cookies, cut side up, on a parchment-covered cookie sheet (or the jelly roll pan again). Bake for another 14 minutes, or until the cookies are firm to the touch on the outside but still feel soft on the inside. Check them after 10 to 12 minutes so that you don’t overbake the cookies.

LET COOL for 5 minutes on the pan and then slide the parchment and cookies onto a cooling rack to cool completely.

Melting Chocolate

To melt chocolate, you can use the top part of a double boiler or a microwave oven. A double boiler is a specially designed saucepan that has a top bowl that fits snugly over a saucepan. For either method, first break or chop the chocolate into 1-inch (2.5 cm) pieces. To melt the chocolate over a double boiler, you place water in the bottom of the saucepan and the chopped chocolate in the insert. When you bring the water to a simmer, it gently melts the chocolate in the insert. You can create your own double boiler by placing 2 to 3 inches (5 to 8 cm) of water in a medium saucepan and resting a medium-size metal bowl containing the chopped chocolate on top. Stir the chocolate occasionally, until all of it has melted.

To melt chocolate in a microwave oven, place the chocolate pieces in a microwave-safe bowl, such as a large glass bowl. Heat the chocolate for 1 minute at high power. Remove the bowl from the microwave oven and give the chocolate a good stir, mixing the melted pieces into the unmelted ones, for 30 seconds. Heat for another 45 seconds and stir well again. If the chocolate is not completely melted, heat it for another 30 seconds and stir. Repeat this process for another 15 seconds if necessary. Do not heat the chocolate in the microwave oven for several minutes straight or it will burn.