Grandma Batali's chocolate biscotti from Food52 by Mario Batali

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Notes about this recipe

  • Bloominanglophile on January 12, 2018

    So this was my new cookie to try this Christmas. I did have to make some modifications to the recipe, because seeing 3 eggs and 4 egg yolks in the ingredient list was startling. I have been making a Tuscan Almond Biscotti from Carole Field for years, and looking at the ratios of dry ingredients to eggs in that recipe, I suspected something was off. In fact, on the Food Network website, this same recipe appears, but it lists 3 eggs and 3 egg yolks. I brought it down to 3 eggs and 2 egg yolks and it worked just fine. Also, in the Food 52 recipe it calls for 1 Tbsp Amaretto, whereas on the Food Network site it calls for 1 Tbsp almond extract (whoa)! I definitely went with the Amaretto. Also, kept temp of oven and baked the biscotti 10-14 minutes/side after slicing. Oh, and I did roast and skin the hazelnuts. These changes make for a very nice chocolate biscotti with full chocolate and hazelnut flavor. The best?!? To be determined!

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