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Receta Chocolate Lemon Biscotti
by Global Cookbook

Chocolate Lemon Biscotti
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  Raciónes: 12

Ingredientes

  • 4 1/2 c. All-purpose flour
  • 1 Tbsp. Baking pwdr
  • 1 tsp Salt
  • 1 1/2 c. Sugar
  • 1/2 lb Unsalted butter, in 1 ounce. pcs
  • 4 lrg Large eggs
  • 2 Tbsp. Lemon zest, chopped
  • 1 tsp Lemon extract
  • 6 ounce Semisweet chocolate, minced in 1/4" bits

Direcciones

  1. Preheat the oven to 325.
  2. In a sifter combine 4 c. flour, baking pwdr, and salt. Sift onto a large piece of wax paper and set aside till needed.
  3. Place the sugar and butter in the bowl of an electric mixer with the paddle. Beat on medium for 2 min till soft. Use a rubber spatula to scrape down the sides of the bowl, then beat on high for 4 min till very smooth. Add in the Large eggs, one at a time, beating on medium for 1 minute and scraping down the sides of the bowl after each addition. Add in the lemon zest and extract and beat on high for 30 seconds. Operate the mixer on low while gradually adding the sifted dry ingredients. Once all of the dry ingredients have been incorporated, about 30 seconds, turn off the mixer and add in the minced chocolate and mix on low for 30 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the ingredients till thoroughly combined.
  4. Transfer the biscotti dough to a clean, dry, lightly floured workspace.
  5. Divide the dough into 4 equal portions, and shape each into a log 8 inches long, 2 1/2 inches wide and 1 1/4 inches high (using the remaining flour to prevent sticking). Carefully place 2 logs, about 2 inches apart, onto each of the 2 baking sheets lines with parchment paper.
  6. Bake the biscotti logs on the top and center racks of the preheated oven for 35 min, till lightly browned and hard to the touch, rotating the sheets halfway through the baking time. Remove the logs from the oven and reduce the the oven temperature to 275.
  7. Allow the logs to cold for about 15 min at room temperature before handling. Place the logs on a cutting board. Using a very sharp serrated knife, trim the rounded ends from each logs. Cut each log into 1/2-inch diagonal slices (about 12 slices per log). Divide the slies onto 4 baking sheets lines with parchment paper.
  8. Bake the biscotti slices on the top and center racks of the preheated oven for 30 min till crisp and proportionately browned, rotating the sheets halfway through the baking time. remove the biscotti and allow them to cold thoroughly before storing in a tightly sealed plastic container.