Pizzette Biscotti
By: Patricia Turo
Published: Friday, January 8, 2010 - 12:36pm

Ingredients




4 cups flour
2 cups sugar
1 cup roasted almonds, cut in half
4 ounces semi-sweet chocolate, chopped
1 teaspoon cinnamon
1 teaspoon ground clove
2 teaspoons baking powder
Zest of one orange
2 eggs
1/4 cup cocoa powder
1/2 cup warm water, orange juice or strong expresso
1/2 cup vegetable oil
Frosting
12 ounces of semi-sweet chocolate chips
3/4 stick of butter

Preparation

1 DOUGH 2 Mix the cocoa powder into the water or juice. Place all the dry ingredients in a large bowl including the nuts, add orange zest. Make a well in the center and add the eggs and the water cocoa mixture. Slightly beat the liquid in the center well and begin to bring in the dry ingredients. Gradually add vegetable oil to form the dough. You may need to wet your hands with oil. The dough will be thick and will have an oily glaze. Place the dough in the refrigerator for 1 hour. 3 ASSEMBLY 4 Place the dough on a lightly floured surface. Cut small portions and roll out the dough in the form of a cylinder. Pat down the top and cut into 1” slices on a diagonal to form a diamond shape. Place the cookies on a cookie sheet lined with parchment paper. 5 BAKE 6 Bake 375º F for 8-10 minutes. Do not over bake as they will be become dry and hard. 7 FROSTING 8 Melt the chocolate with 3/4 stick of butter over a double boiler or in a microwave oven. Frost the cookies when they are completely cool. 9 NOTE:  The pizzettes can be frozen for up to 2 months.

About


A double chocolate biscotti with roasted almonds, orange zest, spices and chocolate frosting.  This is a spicy rich beautiful Italian biscotti from Puglia.

Comments:
Rita

Hi Patricia:
I have a question on the pizzettes recipe.  Are the almonds added with the dry ingredients and when you say split do you mean separated?
Thank you.
Ciao,
Rita
Patricia Turo

Mix the nuts in with the dry ingredients.  I can't find the word split. I'll look again.
Regards,
Patricia