Thursday night marks the end of a huge part of my life. We say goodbye to Harry Potter friends. Yeah I am one of them. One of those people who lines up for the book and movie releases, who reads the book in twenty four hours, who mutters "avada kedavra" at those who interrupt her and I'm one of those who cries uncontrollably at the title of an article that said "Farewell Harry."
It is going to be a rough night. I had to distract myself this week by baking. Lots of it. Between work and baking I haven't had much time to dwell on the fact that I will be in a deep dark depression come the end of the week. Cheers to that. These were the first of many distractions. Even when it comes to biscotti, I like them to be slightly chewy. These are crisp and yet I liked them. They taste like oreos minus the filling.. maybe I smear then with some of the oreo filling? Must go try.
Adapted from Alice Medrich
1/3 cup (2 ounces) coarsely chopped semisweet of bittersweet chocolate
2 cups flour
1/3 cup (1 ounce) Dutch-processed cocoa powder*
2 tsp baking powder *
1/2 tsp kosher salt
2 tsp instant coffee powder
2 large eggs
2 large egg whites
1 cup sugar
1 tsp vanilla
2/3 cup milk chocolate, coarsely chopped or chips
Preheat oven to 300ยบ. Position racks in upper and lower thirds of oven. Line sheets with parchment. In a food processor, combine the chocolate with four, cocoa powder, baking powder, salt and coffee. Pulse until the chocolate is reduced to the size of coarse bread crumbs. Set aside. In a medium mixing bowl whisk the eggs and egg whites with sugar and vanilla until well blended. Stir in the flour mixture and the chocolate. The batter will be thick and sticky. Scrape the batter onto the lined or greased pan in 2 skinny strips 16 to 17 inches long and at least 2 1/2 inches apart. Use a spatula to even up the strips. Put the pan on the lower rack and bake for 35 to 40 minutes, until the loaves are firm but springy to the touch. Rotate the pan from front to back halfway through the baking time to ensure even baking Set the pan on a rack to cool for at least 15 minutes. Leave the oven on. Transfer the loaves carefully to a cutting board. If you used parchment slide a metal spatula under each loaf to detach and remove the liners. Using a sharp serrated knife, ct the loaves on a diagonal into 1/2 inch slices. Stand the slices on unlined baking sheets at least 1/2 inch apart. Toast them for 20 to 25 minutes, rotating the pans from top to bottom and front to back halfway through the baking time. Cool the biscotti completely before stacking or storing. May be kept in an airtight container for several weeks. Makes about 50 small biscotti.
* You can use natural cocoa powder but you must then omit the baking powder and use 1/2 tsp of baking soda instead.
P.S. My blog wasn't functioning. This was due for July the 12th. So we are on schedule!
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