Recipe

Skeez Chocolate Biscotti Recipe


Skeez Chocolate Biscotti Recipe Skiz / All my dishes
1 year, 4 months ago
Dry biscuit excellent for hiking, coffee, dessert w ice cream, snack, crush base re graham crackers
Prep:25m Cook:1m Servings:12

Skiz

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Ingredients
  • 1 3/4 cup toasted nuts(pecan, walnut, soft types) divided
  • 2 cups all purpose flour, divided
  • 2 cups bread flour
  • 1 1/2 cups Splenda
  • 1/2 cup sugar
  • 4 tspns baking powder
  • 1/2 tspn salt
  • 1 cup natural cocoa powder, sieved after measure
  • 1 cup chocolate chips ( 50%-60% chocolate liquor)
  • 6 extra large eggs
  • 1 1/2 Tblspn real vanilla extract
  • 1/2 Tblspn real almond extarct
  • 1/2 cup vegetable oil (Canola)

Directions
  1. Oven preheat to 350F; prep a 17x12-inch baking tray with parchment
  2. Food processor - 1/2 cup ap flour + 3/4 cup toasted nuts - fine gind
  3. Place above fine mix into Standing Mixer bowl
  4. ADD ingredients of remaining flours thru salt -- Hand whisk well
  5. ADD remianing nuts and chocolate chips - hand whisk to combine
  6. Separate bowl combine wet ingredients, whisking well
  7. Dump wet into dry and mix well to combine - dough stiff
  8. Dough too wet to hold - ADD flour; too dry add water in Tblspn size
  9. Roll into large log and split into 2 parts
  10. Roll each into cylinder 12-inch long - pick up stray nuts etc
  11. Place each onto parchment -- FLATTEN to 1/2-inch height
  12. Cover dough with damp towel and REST 10 minutes
  13. BAKE 38 minutes -
  14. REMOVE FROM OVEN to wire rack & COOL completely
  15. Use sawtooth (bread) knife cut 3/4-inch thick slice on diagonal
  16. Need 2 large baking trays now to place slices in upright position
  17. Preheat Oven to 300F - place filled baking trays in
  18. BAKE for 20 minutes -- turn oven OFF -- open oven door slightly
  19. Let biscotti cool down in oven
  20. STORE in dry container in dry place - DO NOT CAP

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