Donna-Review-Chocolate Dipped Hazelnut Biscotti

[Guest guest]

I feel like fries or a big bowl of mashed taters. Ooooooo about 15 more mins

until the boss gets here hehehehe

Hugs

Me

Sent via BlackBerry from T-Mobile

 

 

Maureen <ailanthus

 

Fri, 14 Mar 2008 09:47:18

 

Donna-Re: Review-Chocolate Dipped Hazelnut Biscotti

 

 

Lol, it took every bit of self control I had to just snatch out a few

and mail the rest to my friend's kid (Well, self-control fortified

by having gobbled up many of your yummy Bohemian Cookies earlier this

week. )) Anyway, you soo deserve a cookie or 10 today--Happy

celebrating! Hugs, Mo

 

thelilacflower wrote:

> I'm afraid to make them. I would eat all of them up. The recipe looks

delish.

> Donna

> Sent via BlackBerry from T-Mobile

>

>

> Maureen <ailanthus

>

> Fri, 14 Mar 2008 06:25:09

>

> Review-Chocolate Dipped Hazelnut Biscotti

>

>

> Char, these are really lovely--Thank you so much for sharing the recipe.

> They taste so rich and the texture is perfect. I liked them best

> before they were dipped, and my partner liked them best with the

> chocolate, but we both loved them. Thanks again! Peace, Mo

>

> Chocolate Dipped Hazelnut Biscotti

>

> 1 cup hazelnuts

> 2 cups whole-wheat pastry flour

> 1 cup unbleached flour

> 1 tablespoon baking powder

> 1/2 teaspoon salt

> 2/3 cup maple syrup

> 2/3 cup safflower oil, divided

> 1 1/2 teaspoons vanilla

> 1/2 teaspoon almond extract

> 2 cups vegan chocolate chips

>

> Place the hazelnuts on a cookie sheet and bake at 325 degrees for 15

> minutes or until fragrant. Remove the hazelnuts from the oven and

> increase the temperature of the oven to 350 degrees.

>

> Allow the hazelnuts to cool slightly, then place them on a towel,

> enclose them with the towel, and rub the hazelnuts with the towel to

> loosen their skin. Transfer the hazelnuts to a cutting board, roughly

> chop them, and set aside.

>

> In a large bowl, stir together both types of flour, baking powder, and

> salt. In a small bowl, place the maple syrup, 1/2 cups safflower oil,

> vanilla, and almond extract, and whisk well to combine. Add the wet

> ingredients to the dry ingredients and stir well to combine. Fold the

> chopped hazelnuts into the dough.

>

> Line two cookie sheets with parchment paper and set one aside for later use.

>

> On the remaining cookie sheet, shape the dough into two logs that are 2

> 1/2 inches wide. Bake at 350 degrees for 30 minutes or until golden

> brown and feel firm and dry. Remove them from the oven and allow them to

> cool slightly.

>

> When cool enough to handle, transfer the logs to a cutting board, and

> cut diagonally into 1/2-inch thick slices. Divide the slices between the

> two cookie sheets, standing them upright, and spacing them an inch

> apart. Bake an additional 15 to 20 minutes or until dry and crisp. Allow

> cookies to cool.

>

> While the cookies are cooling, prepare the chocolate coating. In the top

> of a double boiler, place the chocolate chips and remaining 2 tablespoon

> safflower oil, and cook over low heat until chocolate chips have melted.

> Stir the melted chocolate chip mixture until smooth.

>

> Dip one of the cut sides of each biscotti into the melted chocolate and

> thenplace them chocolate-side up on a rack. When you have finished

> coating all of the biscotti, place the rack in the refrigerator to allow

> the chocolate coating to harden fully. Store the biscotti in an airtight

> container.

> Yields 20 to 24 biscotti.

>

> [

 

---

 

 

[Guest guest]

Lol, it took every bit of self control I had to just snatch out a few

and mail the rest to my friend's kid (Well, self-control fortified

by having gobbled up many of your yummy Bohemian Cookies earlier this

week. )) Anyway, you soo deserve a cookie or 10 today--Happy

celebrating! Hugs, Mo

 

thelilacflower wrote:

> I'm afraid to make them. I would eat all of them up. The recipe looks

delish.

> Donna

> Sent via BlackBerry from T-Mobile

>

>

> Maureen <ailanthus

>

> Fri, 14 Mar 2008 06:25:09

>

> Review-Chocolate Dipped Hazelnut Biscotti

>

>

> Char, these are really lovely--Thank you so much for sharing the recipe.

> They taste so rich and the texture is perfect. I liked them best

> before they were dipped, and my partner liked them best with the

> chocolate, but we both loved them. Thanks again! Peace, Mo

>

> Chocolate Dipped Hazelnut Biscotti

>

> 1 cup hazelnuts

> 2 cups whole-wheat pastry flour

> 1 cup unbleached flour

> 1 tablespoon baking powder

> 1/2 teaspoon salt

> 2/3 cup maple syrup

> 2/3 cup safflower oil, divided

> 1 1/2 teaspoons vanilla

> 1/2 teaspoon almond extract

> 2 cups vegan chocolate chips

>

> Place the hazelnuts on a cookie sheet and bake at 325 degrees for 15

> minutes or until fragrant. Remove the hazelnuts from the oven and

> increase the temperature of the oven to 350 degrees.

>

> Allow the hazelnuts to cool slightly, then place them on a towel,

> enclose them with the towel, and rub the hazelnuts with the towel to

> loosen their skin. Transfer the hazelnuts to a cutting board, roughly

> chop them, and set aside.

>

> In a large bowl, stir together both types of flour, baking powder, and

> salt. In a small bowl, place the maple syrup, 1/2 cups safflower oil,

> vanilla, and almond extract, and whisk well to combine. Add the wet

> ingredients to the dry ingredients and stir well to combine. Fold the

> chopped hazelnuts into the dough.

>

> Line two cookie sheets with parchment paper and set one aside for later use.

>

> On the remaining cookie sheet, shape the dough into two logs that are 2

> 1/2 inches wide. Bake at 350 degrees for 30 minutes or until golden

> brown and feel firm and dry. Remove them from the oven and allow them to

> cool slightly.

>

> When cool enough to handle, transfer the logs to a cutting board, and

> cut diagonally into 1/2-inch thick slices. Divide the slices between the

> two cookie sheets, standing them upright, and spacing them an inch

> apart. Bake an additional 15 to 20 minutes or until dry and crisp. Allow

> cookies to cool.

>

> While the cookies are cooling, prepare the chocolate coating. In the top

> of a double boiler, place the chocolate chips and remaining 2 tablespoon

> safflower oil, and cook over low heat until chocolate chips have melted.

> Stir the melted chocolate chip mixture until smooth.

>

> Dip one of the cut sides of each biscotti into the melted chocolate and

> thenplace them chocolate-side up on a rack. When you have finished

> coating all of the biscotti, place the rack in the refrigerator to allow

> the chocolate coating to harden fully. Store the biscotti in an airtight

> container.

> Yields 20 to 24 biscotti.

>

> [

[Guest guest]

Yum! Enjoy--You've totally earned 'em )) I just tried the twice-baked

pakora-stuffed potatoes from Veganomicon last night--They're super

tasty! Holler if that sounds like what you're craving and I'll type it

in as fast as I can. Have fun!

 

thelilacflower wrote:

> I feel like fries or a big bowl of mashed taters. Ooooooo about 15 more mins

until the boss gets here hehehehe

> Hugs

> Me

> Sent via BlackBerry from T-Mobile

>

>

> Maureen <ailanthus

>

> Fri, 14 Mar 2008 09:47:18

>

> Donna-Re: Review-Chocolate Dipped Hazelnut

Biscotti

>

>

> Lol, it took every bit of self control I had to just snatch out a few

> and mail the rest to my friend's kid (Well, self-control fortified

> by having gobbled up many of your yummy Bohemian Cookies earlier this

> week. )) Anyway, you soo deserve a cookie or 10 today--Happy

> celebrating! Hugs, Mo

>

> thelilacflower wrote:

>

>> I'm afraid to make them. I would eat all of them up. The recipe looks

delish.

>> Donna

>> Sent via BlackBerry from T-Mobile

>>

>>

>> Maureen <ailanthus

>>

>> Fri, 14 Mar 2008 06:25:09

>>

>> Review-Chocolate Dipped Hazelnut Biscotti

>>

>>

>> Char, these are really lovely--Thank you so much for sharing the recipe.

>> They taste so rich and the texture is perfect. I liked them best

>> before they were dipped, and my partner liked them best with the

>> chocolate, but we both loved them. Thanks again! Peace, Mo

>>

>> Chocolate Dipped Hazelnut Biscotti

>>

>> 1 cup hazelnuts

>> 2 cups whole-wheat pastry flour

>> 1 cup unbleached flour

>> 1 tablespoon baking powder

>> 1/2 teaspoon salt

>> 2/3 cup maple syrup

>> 2/3 cup safflower oil, divided

>> 1 1/2 teaspoons vanilla

>> 1/2 teaspoon almond extract

>> 2 cups vegan chocolate chips

>>

>> Place the hazelnuts on a cookie sheet and bake at 325 degrees for 15

>> minutes or until fragrant. Remove the hazelnuts from the oven and

>> increase the temperature of the oven to 350 degrees.

>>

>> Allow the hazelnuts to cool slightly, then place them on a towel,

>> enclose them with the towel, and rub the hazelnuts with the towel to

>> loosen their skin. Transfer the hazelnuts to a cutting board, roughly

>> chop them, and set aside.

>>

>> In a large bowl, stir together both types of flour, baking powder, and

>> salt. In a small bowl, place the maple syrup, 1/2 cups safflower oil,

>> vanilla, and almond extract, and whisk well to combine. Add the wet

>> ingredients to the dry ingredients and stir well to combine. Fold the

>> chopped hazelnuts into the dough.

>>

>> Line two cookie sheets with parchment paper and set one aside for later use.

>>

>> On the remaining cookie sheet, shape the dough into two logs that are 2

>> 1/2 inches wide. Bake at 350 degrees for 30 minutes or until golden

>> brown and feel firm and dry. Remove them from the oven and allow them to

>> cool slightly.

>>

>> When cool enough to handle, transfer the logs to a cutting board, and

>> cut diagonally into 1/2-inch thick slices. Divide the slices between the

>> two cookie sheets, standing them upright, and spacing them an inch

>> apart. Bake an additional 15 to 20 minutes or until dry and crisp. Allow

>> cookies to cool.

>>

>> While the cookies are cooling, prepare the chocolate coating. In the top

>> of a double boiler, place the chocolate chips and remaining 2 tablespoon

>> safflower oil, and cook over low heat until chocolate chips have melted.

>> Stir the melted chocolate chip mixture until smooth.

>>

>> Dip one of the cut sides of each biscotti into the melted chocolate and

>> thenplace them chocolate-side up on a rack. When you have finished

>> coating all of the biscotti, place the rack in the refrigerator to allow

>> the chocolate coating to harden fully. Store the biscotti in an airtight

>> container.

>> Yields 20 to 24 biscotti.

>>

>> [

>>

>

> ---

>

>