Double Chocolate Biscotti
04-017
Group 1
Ingredient
KG
%
Fino Chocolate Cake Mix
0.500
100.00
Salted Butter
0.050
10.00
Whole Eggs
0.050
10.00
FINO DARK CHOCOLATE CHIPS
0.084
16.70
Water
0.050
10.00
Total Weight: 0.734
How to do it:
1. Using a paddle, mix all ingredients until well blended. Do not overmix.
2. Press dough into an ungreased 8-in square pan.
3. Freeze for 30 minutes..
4. Divide dough into 4 and roll into round logs.
5. Slightly flatten the logs then brush with 50% water and 50% whole eggs.
6. Sprinkle with refined sugar.
7. Place on greased flat trays. Bake at 180°C for 25-30 minutes.
8. Remove from pan and cool. Slice vertically into 2.
9. Re-bake biscotti with cut side up at 180°C for 12-15 minutes.
10. Remove from pan and cool.
Yield: 73 x 10-g dough
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