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Friday, June 22, 2012

Three Gluttonous Sins Class: Chocolate

Bite and Booze: Three Glutton Sins Class: Chocolate: Double Chocolate Fennel Biscotti Previous courses from the Three Gluttonous Sins Class at Fresina's Pasta Company included Butter and Bacon.  For dessert, chocolate rang in as the third "sin."  I'm definitely a fan of chocolate, and I don't mean that heavily sugared milk chocolate you find in any candy isle.  I'm talking about rich, dark, bitter chocolate.  Still, all cocoa has its purpose.  Wanting to do an Italian dessert for the class, I decided on a twice-baked double chocolate cookie, also known as biscotti.  To give it an interesting twist, I got an idea from fellow Virtual Potluck blogger Theresa to also include just a hint of fennel.  They were most definitely a winner!


Course 3: Double Chocolate Fennel Biscotti
(Adapted from fellow Virtual Potluck Blogger Theresa with Food Hunter's Guide)

2 Cups Unbleached AP Flour
1/2 Cup Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Ground Fennel (from the Red Stick Spice Company)
1 Teaspoon Vanilla Extract
1/4 Pound Butter, Softened
1 Cup Granulated Sugar
2 Large Eggs
1 Cup Semisweet Chocolate Chips

Double Chocolate Fennel Biscotti
Double Chocolate Fennel Biscotti
Preheat oven to 350°F.  Grease a large baking sheet.

In a bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, ground fennel seeds, and salt. In an electric mixer bowl, beat the butter and sugar until light and fluffy.  Add eggs one at a time and beat until combined.  Add vanilla.  Mix in flour mixture a little at a time.  Stir in chocolate chips.

On the prepared baking sheet with floured hands, form the dough into two slightly flattened logs, approximately 3/4 inch thick.  Bake for about 35 minutes, or until slightly firm to the touch. Cool on baking sheet 5 minutes.  Cut logs diagonally into slices.  Arrange cut sides down on baking sheet and bake until crisp, about 10 minutes. Cool on a rack.

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