Wednesday, December 2, 2015
In America, twice baked cookies are known as biscotti. The word biscotti comes from the Latin word biscoctus, meaning twice baked or cooked. Biscotti made with a fat, such as butter or oil, will have a softer texture and shorter shelf life. These are made without butter or oil. In Italy biscotti are called cantucci or cantuccini.
3 large eggs
1 cup (250 ml) granulated sugar
2 t (10 ml) vanilla extract
¾ cup (175 ml) unsweetened cocoa powder
1 T (15 ml) instant espresso powder
2 ½ cups (625 ml) all-purpose flour
1 t (5 ml) baking powder
½ t (2 ml) baking soda
¼ (1 ml) t salt
1 cup (250 ml) shelled, unsalted pistachios
1 cup (250 ml) dried cherries
1 cup (250 ml) dark chocolate (preferably 70% cacao), chopped
Preheat oven to 350 F (180 C) degrees.
In a mixer fitted with a paddle, beat the eggs, sugar, and vanilla extract until light and fluffy.
In a separate bowl, whisk together the cocoa powder, espresso powder, flour, baking powder, baking soda, and salt.
Slowly add the dry ingredients to the mixer, while it is running.
With a wooden spoon, gently stir in the chopped chocolate, dried cherries, and pistachios
Shape dough with lightly floured hands into 2 logs of 8 by 3 inches (20 x 7.5 cm).
Place on a lightly oiled baking sheet and bake for 30 minutes.
Remove from oven and let cool for 20 minutes.
Slice into ½ inch (12 mm) slices and lay on sides.
Reduce oven to 300 F (150 C) degrees and bake for 12 minutes.
Carefully flip them over and bake another 12 minutes.
Cool completely before serving or storing in an airtight container.