Subj : BH&G 1915
To   : ALL
From : DAVE DRUM
Date : Wed Feb 24 2021 15:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate, Orange & Pistachio Biscotti
 Categories: Cookies, Chocolate, Nuts, Citrus
      Yield: 90 Servings
 
  2 3/4 c  All-purpose flour
  1 1/2 ts Baking powder
      1 ts Salt
  1 1/2 c  Granulated sugar
      3 lg Eggs
      6 tb Unsalted butter; melted
      2 c  60% Cacao bittersweet
           - chocolate baking chips;
           - (divided)
    1/2 c  Chopped pistachios
      2 ts Fine shredded orange zest
    1/2 c  Chopped almonds (opt)
 
  Set oven @ 325ºF/163ºC. Lightly grease two
  extra-large baking sheets; set aside. In a large bowl,
  combine flour, baking powder, salt, and sugar. Make a well
  in the center of the flour mixture. Place eggs in the well
  and stir into the flour mixture. Add butter; stir until
  combined. Stir in the 3/4 cup 60% Cacao Bittersweet
  Chocolate Baking Chips, the pistachios, and orange zest
  (dough will be crumbly). Use your hands to knead the dough
  until it comes together.
  
  Turn the dough out onto a lightly floured surface. Using
  cold, wet hands, divide dough into four equal portions.
  Shape each portion into a 14-inch-long log. Place logs
  about 3 inches apart on prepared baking sheets; flatten
  logs slightly until about 1-1/4 inches wide. Bake for 25
  minutes or until firm and light brown. Remove from oven
  and place baking sheets on wire racks; cool for 15
  minutes.
  
  Transfer logs to a cutting board. Line baking sheets with
  parchment paper or foil; set aside. Use a very sharp
  serrated knife to cut each roll diagonally into 1/2-inch
  slices. Place slices, cut sides down, on prepared baking
  sheets. Bake for 15 minutes more or until crisp and golden
  brown. Transfer to wire racks; cool.
  
  In a medium microwave-safe bowl, place the 1-1/4 cups 60%
  Cacao Bittersweet Chocolate Baking Chips. Cook on medium
  power (50 percent) for 1 minute. Remove and stir. If
  chocolate is not melted, return to microwave and repeat
  heating step, stirring every 30 seconds to avoid
  scorching. Stir until smooth. Dip edge of each cookie into
  melted chocolate; let excess drip back into bowl. Place
  cookies on waxed paper; let stand until set. Enjoy
  immediately, store in an airtight container at room
  temperature for up to 3 days, or freeze for up to 3
  months.
  
  Variation: Substitute 1/2 cup pistachios with 1/2 cup
  almonds.
  
  Yield: about 90 biscotti
  
  Better Homes & Gardens | January 2014
  
  MM Format by Dave Drum - 03 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Apologize... It's the best way to get in the last word!!
--- MultiMail/Win32 v0.49
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

.