Double-chocolate and Macadamia Nut Biscotti
Modified by Chris Shenton
from recipes in Fine Cooking magazine, Issue 5

Makes about 4 dozen.
Measurements in `oz' are by weight.

 9	oz	Macadamia nuts
10.5	oz	flour
 3.5	oz	cocoa powder (use good quality stuff)
 1.5	tsp	baking soda 
 2	cup	sugar
 1.5	tbs	espresso beans, ground fine
 4	oz	dark chocolate, grated (use good quality stuff)
 5	large	eggs
 1.5	tsp	vanilla extract

Preheat oven to 325F.

Toast nuts 10-15 minutes until browned and aromatic.
Allow to cool.

Mix together flour, cocoa, baking soda, sugar, and espresso powder.
Mix in nuts and chocolate.

Whisk together eggs and vanilla.
Slowly mix into dry ingredients until dough mixture comes together;
  you don't want this to be creamy-smooth like cake batter, 
  it will be drier and more crumbly.
Remove from bowl to lightly floured counter-top and
  mix in any remaining ingredients from the bottom of the bowl.

Butter two baking sheets lightly.
Cut dough into four equal portions.
Roll each portion into a log-shape the length of your baking sheets.
Place two logs on each baking sheet.

Bake at 325F for 30-35 minutes until sides are firm, tops are cracked,
  and dough inside no longer looks wet.

Remove baking sheets from oven and allow to cool about 10 minutes.
Reduce oven heat to 300F

Cut logs on slight diagonal into 3/4 inch slices.
Place cut biscotti slices, cut-edge up, on baking sheet.
Bake again, for 25 minutes at 300F to dry biscotti,
  until they offer resistance when pressed.
Transfer to a rack to cool.



$Id: biscotti,v 1.1 2002/02/19 20:50:02 chris Exp $