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Chocolate Covered Espresso Almond Biscottiby Lura Lee Page 1 | Page 2 | Page 3 | Page 4 Baking:
Put new wax paper on the cookie tray. Place the logs onto the cookie tray, three inches apart. Bake the logs for 35 minutes in a 350 degree oven. The logs should have spread and cracked at the top. Remove the biscotti logs from the oven and let them cool for 10 minutes (until you can comfortably handle them.) Meanwhile, lower the oven temperature to 300 degrees.
Place the biscotti logs on a cutting surface. Cut the biscotti with a serrated knife. The biscotti should be cut on a diagonal - three inches apart.
Put new wax paper on the cookie tray. Place the cut biscotti onto the cookie sheet. Bake the biscotti for 5 minutes in a 300 degree oven. Then turn the biscotti and bake the other side for 5 minutes or until it reaches a light, golden-brown color. When they are done baking, take them out of the oven and let them cool for 5 minutes (until you can comfortably handle them.) Prepare the Ganache:
While the biscotti are baking for the second round, boil water in the bottom level of the double boiler pot, and bring it to a rolling boil. Add chocolate chips to the top level, then slowly stir in the cream. Stir until the mixture is smooth and thin. Lower the heat and stir occasionally until it is time to use the chocolate. |
