27 February 2007

Biscotti and other crunchy things....

Have another meeting this week at work so am making Chocolate Biscotti. I found this recipe from another blog and thought it was interesting in that it contained butter and not oil, which is how most biscotti are made. So thought I'd give it a go and see how well it works. I have made biscotti in the past - usually just a plain one with nuts or chocolate chunks in it.

However, this recipe is quite good and so chocolaty that a dipped layer of melted chocolate would be surplus to requirements. But then again I'm not a chocoholic but I do enjoy things made with good quality chocolate. I'll have to get some Valrhona chocolate as that makes the best brownies and I bet it would lend just the right amount of depth to this treat too.

I have to say that the tip of letting the logs cool was also quite helpful. I have always cut the biscotti while warm and wondered why I had more crumbs than biscotti. I now will always do this.

I also liked the tip of brushing the logs with a beaten egg white. This added a glossy shine the biscotti while also I think keeping the whole log together with less crumbs than I have had in previous batches.

So now that you have been tempted go ahead and try the recipe. You might be sorry because you'll see how fast they go! Enjoy!


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