1/3 cup unsalted butter at room temperature
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups all-purpose flour
4 ounces high-quality white chocolate baking bar, coarsely chopped
3 ounces high quality semisweet (or bittersweet) chocolate, coarsely chopped
In a large mixer bowl, beat butter until softened. Add sugar, cocoa powder and baking powder; beat until combined. Beat in the eggs and vanilla. Then add half the flour. Continue adding the balance of flour, switching to your hands, if necessary, and then add the two chopped chocolates.
Divide the dough in half. Shape each portion into a 9-inch-long log. Place the logs on lightly greased heavy jellyroll pan, about 4 inches apart. Flatten logs slightly to 2 inches wide. Bake in a preheated 375-degree oven for 20 to 25 minutes, reversing the tray halfway through baking. A toothpick inserted near the center should come out clean. Remove to a cooling rack and allow to cool in the pan for one hour.
With a serrated knife, cut each log diagonally into 1/2-inch slices. Lay slices, cut side down, on an ungreased cookie sheet. Bake slices again in the 325-degree oven for 8 minutes. Turn slices over; bake for 7 minutes longer, or until biscotti are dry and crisp. (Do not overbake.) Cool thoroughly on a wire rack. Store them in an airtight can or zippered bag for up to one week or freeze in a container for longer time.
Note: The logs may be drizzled with white chocolate bar thinned with a bit of melted shortening, or may be rolled in coarse sugar before baking. Makes about 32 slices.
Cooking with Penny Lawrence
Sunday, October 08, 2000
