Friday, December 19, 2008

Chocolate Pistachio Hazelnut Biscotti

Tina Haldeman, Executive Pastry Chef of The Hotel Hershey

2 cups all purpose flour
1/3 cup cocoa powder
1 1/2 cups granulated sugar
3 tablespoons baking powder
1 tablespoon espresso powder
Pinch of salt
2 egg yolks
7 whole eggs
1 teaspoon vanilla
1/2 cup pistachio flour, finely grounded
1 cup hazelnut meal, finely grounded

Mix all dry ingredients with Kitchen Aid paddle. Slowly add liquid ingredients until dough is formed. Roll into 10-inch logs. Line onto greased baking pan. Bake in preheated 325 degree oven for approximately 25 minutes, until slightly golden brown. When cooled, slice 1/2 inch thick and bake again, until crisp. Dip each half into hot, melted, white chocolate before serving.

Yield: 4 1/2 12-ounce logs

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