Home-Made Chocolate Chip Biscotti Makes ±35 biscuits The perfect way to end a memorable meal. A good cup of coffee and chocolate biscotti! 45 g real butter 2 extra large eggs 1 x 530 g packet of Ina Paarmans Biscotti Mix ½ cup (50 g) chocolate chips Preheat the oven to 180ºC and adjust oven rack to middle position. Cream the butter until soft and then add the eggs, one at a time, while beating on high speed. Add contents of pack and chocolate chips. Fold through with a spatula and then use your hands to knead the mixture until it sticks together and forms a dough ball. Halve the dough on a floured board, roll each half into a long sausage shape, about 37 cm long and about 5cm thick. Place them about 8cm apart on a baking tray. Pat each roll to flatten the top a little. Bake for 20 minutes at 180ºC. The top of the biscotti rolls will crack. Remove from the oven when golden, not browned. Transfer to a cooling rack. Cool for 15 minutes. Lower the oven temperature to 140ºC. Place one roll at a time on a cutting board and slice on the diagonal into 1cm thick slices. Use a serrated bread knife or an electric carving knife. Lay the slices on a metal cooling rack placed over the baking tray on which the biscotti were baked initially. Bake the biscotti for a second time until crisp, about 10 minutes. Store in an airtight container once completely cool. Ina Paarman ......Amanda.
Posted on: Fri, 03 Oct 2014 07:28:44 +0000
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