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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Hot Chocolate Biscotti
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Not your ordinary chocolate biscotti. This one is heated with the addition of cayenne pepper. 45 minutes 16 biscotti Ingredients 4 tablespoons butter, melted 1 cup granulated sugar ½ tsp salt ½ tsp ground cayenne pepper 1 tsp vanilla extract 1 large whole egg + 2 large egg yolks 1/3 cup unsweetened baking cocoa powder ¾ tsp baking powder 1 1/4 cup all-purpose flour 1/3 cup finely chopped pecans Garnish: 4 oz White Chocolate Baking Bar, chopped into small pieces Directions 1. Preheat oven to 350 degrees. Into the bowl for the stand mixer, combine butter, sugar, salt, pepper, vanilla and eggs. Mix, using the paddle attachment, until well combined, scraping the bowl as needed. Add in the cocoa powder, baking powder and flour and mix until well combined. Pour in the pecans and mix until the pecans are well blended in the dough. 2. Pour the dough onto a lightly floured counter. Divide the dough in half. Shape each half into a log that measures 3 ½ X 5 ½. Place both logs onto a 14 X 14 inch non-stick cookie sheet. Place in the oven and bake for 25-30 minutes. The logs will be firm to the touch when done. 3. Place the logs on a wire cooling rack for 15 minutes. Lower the oven temperature to 300 degrees. One at a time cut each log using a serrated knife into ¾ - 1 inch pieces. Place each piece back cut side down on the cookie sheet. Place in the oven for 15 minutes. Take out of the oven and transfer the biscotti onto a wire cooling rack. 4. Once cooled, place the white chocolate bar into a microwave-safe bowl and place in the microwave for 1-2 minutes or until melted. Stir, then dip each end ½ of the way into the white chocolate. This will reminds people of the foam or marshmallows in a cup of hot chocolate.
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