Chocolate Biscotti & Marshmallows

[Guest guest]

Chocolate Biscotti & Marshmallows

 

 

About 50 cookies

 

2 cups all-purpose flour

3/4 cups Scharffen Berger Cocoa Powder (or substitute another cocoa powder)

1 teaspoon baking soda

1/4 teaspoon salt

3 large eggs, at room temperature

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

4 tablespoons unsalted butter, melted

1 1/4 cups almonds, walnuts or hazelnuts (toasted and very coarsely chopped)

1/3 teaspoon freshly ground black pepper

 

 

 

1. Adjust the oven rack to the center and preheat the oven to 350 degrees. Line

a baking sheet with

parchment paper.

 

2. In a large bowl, sift together the flour, baking soda, salt, and pepper.

 

3. In a separate bowl, whisk together the eggs, sugar, vanilla, and almond

extract.

 

4. Make a well in the center of the dry ingredients and mix in the eggs, along

with the melted butter

(or finely ground chocolate). Stir in the nuts.

 

5. With damp hands, form the dough into two 14-inch logs, spaced evenly on the

baking sheet.

 

6. Bake for 25 minutes. Remove from oven and cool 10 minutes. Using a long

serrated knife, slice the

dough diagonally into 1/2-inch cookies. Arrange cookies, cut side down on a

baking sheet and return to

oven an additional 20 minutes. If you like extra-crisp biscotti, flip them over

midway during baking

and bake them a few minutes longer.

 

7. Cool completely and store in an airtight container.

 

 

 

 

 

 

 

 

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My Special Thought To You:

If God Brings You To It, He'll Bring You Through It!