Dark Chocolate Dipped Biscotti by Chef PsychicVeggie
Simply Yum! A great way to use of a bag of Hershey's Mini Chocolate Bars.
1 hr 5 min
Preheat oven to 300 degrees
1: Whisk eggs, amaretto, vanilla, almond until mixed.
2: Mix in dry ingredients until well incorporated.
3: Add in chopped milk chocolate bars and chopped almonds.
Chop by hand or use a blender, coffee grinder or food processor. Don't over chop or you will end up with powder.
4. Stir mixture until well incorporated.
5: Place mixture in a parchment lined or well greased 8 x 8 square baking pan. Mixture will be like a thick cake batter. The square pan helps with even cooking and the parchment insures non stick. This mixture must slip out of the pan whole for best results.
6: Bake at 300 degrees for 40 minutes.
7: Remove from pan and place on cooling rack for 10 minutes. Making sure to cover with a damp paper towel so it doesn't dry out and crack upon cutting.
8: After 10 minutes cut on the diagnol into 1 inch slices and bake cut side up for 15 minutes.
9: After cooking time is up turn each piece over to the other cut side and bake again for 15 minutes.
10. Place on cooling rack while you heat your chocolate.
11. In a small sauce pan melt your dark chocolate and butter. Stirring continuously to make sure it does not burn. Once biscotti is at room temperature dip one side of each piece and let harden and dry on your cooling rack.
Tips: Depending on your oven temp, this cooking time should yeild a slightly soft biscotti. If you prefer a crunchie cookie add 5 minutes baking time to each side.