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Barbara's Milk Chocolate Biscotti

Barbara's Milk Chocolate Biscotti is built on Milk Chocolate, Unbleached Flour, Baking Soda, Salt, and Unsweetened Cocoa Powder. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 7 oz
• 1 3/4 cup
• 1 tsp
• 1/8 tsp
• 1/3 cup
• 1 cup
• 1 tsp

Method (preview)

1. 1

   Cut or break the chocolate into small pieces and place it in the bowl of a food processor fitted with the metal chopping blade.

2. 2

   Let stand.

3. 3

   Sift together the flour, baking soda, salt, cocoa and sugar.

4. 4

   Add about 1 cup of the flour mixture to the chocolate.

5. 5

   In a large bowl, mix together the processed ingredients with the remaining sifted dry ingredients. Stir in the almonds.

6. 6

   In a small bowl, beat the eggs with the vanilla just to mix.

7. 7

   With a large rubber or wooden spatula stir the egg mixture into the dry ingredients.

8. 8

   Now place two 20-inch lengths of plastic wrap on the work surface.

9. 9

   Transfer to a cookie sheet and place in the freezer for about 2 hours (or as much longer as you wish), until firm enough to retain the log shape when the plastic wrap is removed.

10. 10

    To bake, adjust two racks to divide the oven into thirds.

11. 11

    Preheat oven to 300 degrees. Line two large cookie sheets with baking parchment or aluminum foil, shiny-side up.

12. 12

    Bake the strips in the preheated oven for 1 hour, reversing the sheets top to bottom and front to back once during baking to ensure even baking.

13. 13

    During baking the strips will spread out (7 to 8 inches wide).

14. 14

    After 1 hour of baking, reduce the oven temperature to 275 degrees and remove the sheets from the oven.

15. 15

    Immediately, with a wide metal spatula, release a strip from the parchment or foil and place it on a board.

16. 16

    Repeat with the second strip.

17. 17

    Use a pot holder or a folded towel to hold one of the hot strips in place, and use a serrated French bread knife to cut the strip crosswise into slices 1/2 to 3/4 inch wide.

18. 18

    Repeat with the second strip. Place the slices, standing upright, on unlined cookie sheets with a little space between them.

19. 19

    Return to oven to bake at 275 degrees for 40 minutes, reversing the sheets top to bottom and front to back once during baking.