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The
Chef's Corner
A
new addition to our growing publication
Chocolate Almond Biscotti
In our continuing effort to expand the culinary experience of the
City of Clifton, we present recipes that can be easily reproduced,
and are great to eat. All our delicacy comes to you direct from
the Clifton Insider Test Kitchen where they are prepared by our
resident Chef and tested by our staff. This issues feature is Chocolate
Almond Biscotti. This is one creation you will want to share with
friends and make again and again. Remember, biscotti, when prepared
correctly, is extremely hard. They keep well and are a wonderful
treat with coffee, tea, espresso or your favorite beverage. Whether
or not you choose to dunk your biscotti, be sure to give this one
a try.
If you have a favorite recipe that you would like to share with
your extended Clifton Insider family, simply mail, e-mail or fax
us the detailed recipe along with your name and contact information.
Who knows, our Chef may make your creation and feature it in an
upcoming issue of the Clifton Insider.
Chocolate Almond Biscotti
2 cups flour
1 cup sugar
One-third cup cocoa powder
1 teaspoon baking soda
One-quarter teaspoon salt
2 eggs
2 egg whites
Three-quarters teaspoon vanilla extract
Two-third cup whole almonds, toasted
One-third cup chocolate chips
In a standing mixer with a paddle attachment combine
flour, sugar, cocoa powder, baking soda and salt. Mix together eggs,
egg whites and vanilla extract. Gradually add egg mixture to flour
mixture blending on low. Toss almonds with chocolate chips then
add to flour mixture and blend just until combined.
On a well floured surface roll dough into 2 logs,
2 inches in diameter. Place on a greased sheet pan and brush with
beaten egg. Bake at 350 degrees until light golden brown, about
30-35 minutes. Allow logs to cool 15 minutes then cut into slices
on the bias. Place slices on a greased sheet pan and bake in a 350
degree oven until toasted, about 15-20 minutes. Cool. Store in an
air tight container.
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Chef's Corner Archive Receipes
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